CHOCOLATE CAPPUCCINO CHEESECAKE
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g
COFFEE-CHOCOLATE CAKE
Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE AND COFFEE BAKED CHEESECAKE
This lusciously smooth cheesecake is a coffee lover's dream! The marriage of the chocolate and coffee flavours is truly divine and was loved by all at our family dinner party. The chocolate along the base of the cheesecake developes a melt-in-your-mouth texture after baking adding further character to this brilliant indulgence. It is a very attractive looking cheesecake that will definitely impress all those that see or try it!
Provided by Brittney_B
Categories Cheesecake
Time 3h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C Lightly grease a 22cm diametre springform tin and line the base with baking paper.
- Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin.
- Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160°C.
- Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended.
- Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
- Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth.
- Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
- Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.
Nutrition Facts : Calories 407.8, Fat 24.9, SaturatedFat 14.3, Cholesterol 121.3, Sodium 351.3, Carbohydrate 34, Fiber 0.6, Sugar 23.6, Protein 10.1
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
DOUBLE CHOCOLATE ESPRESSO CHEESECAKE
Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.
Nutrition Facts : Calories 610 calories, Fat 40g fat (23g saturated fat), Cholesterol 170mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 2g fiber), Protein 9g protein.
COFFEE CHOCOLATE CHEESECAKE (LIGHTENED VERSION)
I stumbled across this recipe in one of my Southern Living Magazines -- apparently the recipe won the 2005 Southern Living Cook-Off. A registered dietitian revamped the recipe to a "lighter" version and it received the same outstanding ratings from the Test Kitchen Staff as did the original version. Here is the "lightened" version. (I'm wondering if you can substitute Splenda for the sugar as well as using fat free half and half). Let me know if anyone tries to do that.
Provided by Bobbie
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9" springform pan coated with cooking spray.
- Bake at 350°F for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°F.
- Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
- Microwave chocolate in a medium size, microwave safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well (mixture will be thick). Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
- Bake at 325°F for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
- Remove sides of springform pan. Serve with Mocha Sauce.
- For Mocha Sauce:.
- Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat and stir in coffee. Serve warm.
Nutrition Facts : Calories 465.1, Fat 24.6, SaturatedFat 14.7, Cholesterol 138.3, Sodium 300.5, Carbohydrate 44.1, Fiber 1.5, Sugar 34.7, Protein 13.3
CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE
Make and share this Chocolate-Coffee Cheesecake With Mocha Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
- Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
- In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
- Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
- Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
- Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
- Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
- Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
- *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
- Bake at 325° for 1 hour or until almost set; turn oven off.
- Let cheesecake stand in oven, with door closed, 30 minutes.
- Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
- Cover and chill at least 4 hours.
- Remove sides of springform pan; serve with Mocha Sauce.
- To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
- Remove from heat; stir in coffee; serve warm.
Nutrition Facts : Calories 943.2, Fat 71.6, SaturatedFat 44, Cholesterol 286.5, Sodium 470.5, Carbohydrate 59.5, Fiber 2.8, Sugar 50.8, Protein 14.1
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