CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
- Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
- To make the filling:
- Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
- Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
- For the ganache:
- Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
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.
CHOCOLATE SWIRL CHEESECAKE
The wonderful flavors of orange and chocolate combine in this creamy cheesecake.-Aida Babbel, Coquitlam, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Place a lightly greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Sprinkle crumbs over bottom and sides of the pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in orange juice and zest. Set aside 3/4 cup; pour remaining filling into pan. , Stir chocolate into reserved filling. Drop by spoonfuls over filling; cut through batter with a knife to swirl the chocolate. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 75-80 minutes or until center is just set and top appears dull., 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. Serve with whipped cream if desired.
Nutrition Facts :
CHOCOLATE ESPRESSO CHEESECAKE
I believe I got this from Debbie Fields' TV show. It's the absolute best cheesecake I've ever had, even without the glaze. To respond to a review, I actually made this with a chocolate cookie crust (sorry, I don't have a recipe), so I can't comment on whether the recipe for the crust is good or not. Since the reviewer thought it was horrible, maybe you should try your own chocolate cookie crust instead. I posted the recipe like it was written by Mrs. Fields, but it didn't sound like one I wanted to try.
Provided by Bliss
Categories Cheesecake
Time 2h30m
Yield 1 cheesecake
Number Of Ingredients 13
Steps:
- Crust: Stir together ingredients.
- Press on sides of springform pan and refrigerate.
- Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
- Filling: Cream cream cheese.
- Add brown sugar.
- Add eggs, one at a time, beating well.
- Add vanilla, coffee, cooled chocolate, and sour cream, separately.
- Blend after each addition.
- Place the cheesecake in water bath with foil around pan.
- Bake at 300F for 1 hr.;.
- reduce to 275F for 1 hr; reduce to 250F for 30 minute.
- Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
- Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
- But I promise you, this is the best chocolate cheesecake I've ever eaten.
CHOCOLATE-ESPRESSO SWIRL CHEESECAKE
Make and share this Chocolate-Espresso Swirl Cheesecake recipe from Food.com.
Provided by JenSmith
Categories Cheesecake
Time P1DT30m
Yield 1 9-inch cheesecake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- For Crust: Position rack in center of oven and preheat to 400 degrees F.
- Grind the cookies in a food processor. Add butter and pulse until crumbs are moistened.
- Press the crumbs on the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil.
- For Filling: In a small bowl, dissolve the espresso powder in 1 TB water. Using an electric mixer, beat cream cheese in a large bowl until smooth.Add sugar and continue to beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in the espresso mixture, butter and coffe.
- Combine chocolate and cream in a heavy small saucepan. Stir over low heat until chocolate melts. pour half of the cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 TB melted chocolate mixture by TBsful aroun the edge of filling. spacing evenly. use a small sharp knife to swirl chocolate into the filling. Carefully pour the remaining cheese filling over the swirled mixture. Drop remaining chocolate mxture by TBsful into center 6 inches of filling, spacing evenly. Swirl mixture together using tip of knife.
- Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes. The center will not be set. Cool on a rack. Cover and chill overnight in the refrigerator.
- Next day, run a small sharp knife around the edge of the pan to loosen the cheesecake. Release the sides from the pan. Let cheesecake stand at room temperature for 30 minutes before serving.
- Transfer to a platter and serve.
Nutrition Facts : Calories 566.3, Fat 42.1, SaturatedFat 23.4, Cholesterol 169.9, Sodium 420.7, Carbohydrate 41.8, Fiber 0.9, Sugar 29.8, Protein 7.9
ESPRESSO CHOCOLATE CHEESECAKE WITH DARK RUM
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. For the crust, grind the chocolate cookies and hazelnut with the sugar into a coarse crumb. Add the melted butter and combine. Press into the bottom of a 9-inch spring form pan. Bake crust for 10 minutes until set and place on a rack to cool. Once the crust is cool, wrap the outside of the pan in a double layer of aluminum foil to seal it. To make the water bath for baking the cake, place the spring form pan in a roasting pan and fill the roasting pan with water until it reaches half way up the side of the spring form pan. For the Espresso Chocolate Cream, heat 1/2 cup cream and add cocoa, espresso and salt. Whisk until smooth, let cool and add remaining cream and rum. Beat the cream cheese in an electric mixer until smooth and fluffy. Add sugar and beat well. Mix in melted chocolate and, once incorporated, add espresso cream mixture. Mix thoroughly, making sure there are no clumps. Add eggs 1 at a time. Pour mixture into crust resting in the water bath. Bake for 1 hour and 15 minutes and then turn off oven and leave cake in for another hour. Cool and chill, at least overnight.;
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE
Categories Cake Coffee Food Processor Mixer Chocolate Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- For crust:
- Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
- For filling:
- In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
- Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
- Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
- Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.
CAPPUCCINO CHOCOLATE-SWIRL CHEESECAKE BARS
Hypnotize guest with Cappuccino Chocolate-Swirl Cheesecake Bars. You don't have to love mochas to love these Cappuccino Chocolate-Swirl Cheesecake Bars.
Provided by My Food and Family
Categories Dairy
Time 5h55m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
- Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 125 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8405 g, Sugar 0 g, Protein 6 g
WHITE CHOCOLATE ESPRESSO CHEESECAKE
A fabulous cheesecake for my collection! Creamy baked cheesecake with coffee swirls and a white chocolate topping, Yum! Prep time does not include overnight refrigeration.
Provided by dale7793
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Blend or process cookies until finely chopped.
- Add butter and combine.
- Press mixture evenly over base and sides of a greased 22cm springform tin.
- Cover and refrigerate whilst preparing filling.
- Filling: Dissolve coffee in hot water.
- Beat cream cheese and sugar until smooth, then beat in eggs one at a time until just combined.
- Pour mixture over cookie base in tin.
- Spoon coffee over top and use a skewer to gently swirl coffee mixture in, creating a marble type pattern.
- Cook in a moderate oven (180°C) for about 40 minutes or until just set.
- Cover the top lightly with foil if its becoming too brown.
- Cool in oven with door ajar.
- Topping: Pour cream into a small saucepan.
- Bring to the boil and remove from heat.
- Add chocolate and stir until chocolate is melted and incorporated.
- Spread topping over the top of cooled cheesecake and refrigerate overnight.
- Serve cheesecake with a dusting of cocoa powder and decorated with chocolate coffee beans.
Nutrition Facts : Calories 650.9, Fat 49.3, SaturatedFat 29.3, Cholesterol 184.6, Sodium 490, Carbohydrate 44.5, Fiber 0.8, Sugar 31.6, Protein 10.4
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Make and share this White Chocolate Raspberry Swirl Cheesecake recipe from Food.com.
Provided by L DJ3309
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- CRUST In a medium bowl, using a fork, combine the cookies and butter.
- Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
- FILLING Cream the cream cheese with sugar.
- Add the eggs one a time beating well after each.
- beat in vanilla and white chocolate.
- Pour into crust.
- Drop preserves on top and swirl through with a knife.
- Bake at 350° for 40 minutes; cool.
- Refrigerate a minimum of 3 hours.
TRIPLE CHOCOLATE-ESPRESSO CHEESECAKE
From a fellow teacher--whose passion for cheesecake is as great as her teaching! **Prep time includes cooling and chilling times.** Best to make this a day ahead--for time and flavor.
Provided by JamesDeansGirl
Categories Cheesecake
Time 8h45m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9" springform pan.
- Refrigerate the crust while making the filling.
- MAKE THE FILLING: Preheat oven to 350*F.
- Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool.
- Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy.
- Add the sour cream; blend well.
- Scrape down the sides of the bowl.
- Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl.
- Add the espresso, vanilla, and ground coffee; scrape down sides of bowl.
- Add the melted chocolate; blend well.
- Scrape down sides of bowl again; belnd for another minute, until smooth and well combined.
- Pour the filling into the chilled crust; let rest for 10 minutes.
- Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes.
- Turn off the oven and let the cheesecake cool inside for another hour before removing.
- Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil.
- Pour the cream over the chopped chocolate and let stand for 1 minute.
- Stir to melt the chocolate.
- Stir in the espresso; let mixture cool to room temperature.
- Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath.
- Refrigerate the cake for at least 6-8 hours to set before serving.
- If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.
Nutrition Facts : Calories 522.8, Fat 42.5, SaturatedFat 25.8, Cholesterol 194.2, Sodium 323.2, Carbohydrate 28.2, Fiber 0.3, Sugar 20.8, Protein 8.9
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