Espresso Cheesecake Food

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.

NO-BAKE RICOTTA ESPRESSO CHEESECAKE

Steps:

• For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes.
• For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.
• Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.
• For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.

CHOCOLATE ESPRESSO CHEESECAKE

Steps:

• Preheat oven to 300 degrees F.
• Lightly butter the bottom and sides of a 9-inch springform pan.
• Combine cookie crumbs, pecans, and melted butter and stir until mixed thoroughly. Press into bottom and up sides of prepared pan.
• Put in the freezer a few minutes to firm. Remove from freezer and brush base with melted chocolate.
• Chill while preparing the filling.
• Combine cream cheese and brown sugar in the bowl of a stand mixer and beat with the paddle attachment until smooth. Scrape down bowl and paddle.
• Add the eggs, one at a time, beating for 20 seconds after each addition. Scrape down bowl and paddle.
• Add vanilla and melted chocolate and mix until combined.
• Add espresso and mix until combined. Scrape down bowl and paddle.
• Add sour cream and mix until thoroughly combined.
• Pour filling into prepared crust.
• Fill a baking pan half way full with water and put on bottom rack of oven. Bake the cheesecake on the middle rack for 1 hour.
• Lower the oven temperature to 275 degrees F and bake 1 hour longer.
• Lower the oven temperature to 250 degrees F and bake 30 minutes longer.
• Turn off oven and leave cake in for 30 minutes with the door closed.
• Remove cake from oven and let cool to room temperature.
• Cover cake and refrigerate at least 4 hours and preferably overnight.
• In a small saucepan, heat cream, sugar, and semisweet chocolate until melted. Stir until smooth.
• Pour glaze over top of cheesecake and smooth. Chill for 1 hour to set the glaze.

ESPRESSO CHEESECAKE

Steps:

• Crust
• Preheat oven to 350°F.
• Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
• Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
• Lower the oven temperature to 200°F.
• Filling
• Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
• Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
• Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
• Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
• You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
• Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.

ESPRESSO MARTINI CHEESECAKE

Steps:

• Butter a 20 x 25 x 4.5cm loose- bottomed cake tin or a roughly 23cm loose-bottomed square cake tin and line with baking parchment. Melt the butter in a pan over a low heat, then pour into a large bowl and set aside.
• Put the digestive biscuits and cantuccini or biscotti in a food processor and blitz to fine crumbs. Alternatively, put them in a sealed sandwich bag and bash to crumbs with a rolling pin. Tip into the bowl containing the butter and stir to combine. Transfer the buttery crumbs to the prepared tin and firmly press into the base. Chill for 30 mins, or freeze for 10 mins.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, then leave to cool to room temperature, about 15 mins.
• Divide the soft cheese, icing sugar and double cream equally between two bowls. To one bowl, add the cooled melted chocolate and beat with an electric whisk until thick and creamy. To the second bowl, add the coffee, coffee liqueur and vanilla, and beat until thick and creamy, about 3-5 mins (the coffee mixture will not get quite as thick). Spoon the chocolate mixture over the biscuit base and level with a palette knife. Freeze for 30 mins, or until starting to firm up. Spoon over the coffee mixture, level the surface and return to the freezer for at least another 24 hrs. Will keep frozen, well covered, for up to two weeks.
• On the day you want to serve the cheesecake, make the coffee syrup. Pour the coffee liqueur, coffee and sugar into a small saucepan. Bring to a simmer and cook for 5 mins, or until syrupy enough to coat the back of a spoon. Leave to cool completely.
• Take the cheesecake out of the freezer 1 hr before serving. Once defrosted, the cheesecake will keep in the fridge for up to three days. Spread the soured cream over the top, drizzle with the coffee syrup, then scatter over the coffee beans. Cut into 12 squares and serve straightaway (after about 5 mins the syrup will crack the soured cream).

DOUBLE CHOCOLATE ESPRESSO CHEESECAKE

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.

FROZEN ESPRESSO CHEESECAKE

Steps:

• Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.
• Put egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk until thick, about 2 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes. Stir in mascarpone and vanilla by hand until smooth. Stir in torrone; set aside.
• Beat cream with remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form. Fold the whipped cream with a rubber spatula into mascarpone mixture. Refrigerate.
• Line a 10-by-5-by-3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on sides. Pour one-third of mascarpone mixture into lined pan; even layer with an offset spatula. Evenly top with half of the crumb mixture; press crumbs gently. Repeat to make a second layer of mascarpone mixture and crumbs. Top with remaining mascarpone mixture. Loosely fold over parchment and plastic wrap. Freeze 3 hours or overnight.
• To serve, let cake stand at room temperature 10 minutes. Set loaf pan in a larger pan; pour cold water into pan to reach three-quarters up sides of loaf pan. Let stand 10 seconds. Holding parchment, lift out cake. Invert onto a plate; peel off plastic and parchment. Let stand 10 minutes more before serving.

CHOCOLATE ESPRESSO CHEESECAKE

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.

ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE

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.

ESPRESSO CHEESECAKE

Steps:

• In small bowl, combine chocolate wafers, almonds and butter. Press mixture evenly onto bottom and 2 inches up side of 9 inch springform pan; refrigerate.
• In small saucepan, combine chocolate, water and espresso powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat; stir until smooth. Stir in liqueur; cool.
• In large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth. Add eggs, beating on lowest mixer speed, just until blended (do not over beat). Reserve 2 cups cream cheese mixture; set aside. Stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined; pour into crust.
• Place pan on baking sheet. Bake in a preheated 350 F oven until edge is set and center is soft set (about 30 minutes). Carefully pour reserved filling mixture around edge of cheesecake; gently spread evenly over entire surface. Continue baking until center appears nearly set (20-25 minutes). Cool on wire rack 10 minutes.
• Using a thin knife, carefully loosen side of cheesecake from pan.
• Cool 30 minutes more; remove side of pan. Refrigerate, covered, 4 hours or overnight.
• To Serve: Garnish with chocolate covered espresso beans. Cut into wedges.

ESPRESSO MARTINI CHEESECAKE FOR 2 RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease 2 4-inch springform pan with nonstick spray. Line the bottom of the pans with parchment paper rounds and spray again. Wrap the outsides of the pans tightly with foil.
• In the bowl of a food processor, combine the vanilla cookies, 1 teaspoon sugar, 1 teaspoon instant espresso, and the melted butter. Pulse to combine until the texture is similar to wet sand.
• Divide the cookie crumbs between the prepared pans and use a small, flat-bottomed cup to press into an even layer against the bottoms.
• Bake the crusts until golden brown, 3-5 minutes. Remove from the oven and let cool to room temperature.
• In a large bowl, combine the cream cheese and ⅓ cup of sugar. Using a stiff rubber spatula or wooden spoon, mix until smooth and creamy, about 2 minutes. Add the heavy cream and stir to combine. Add the mascarpone, flour, salt, and vanilla bean seeds and continue mixing until completely smooth. Add the egg and mix until fully combined, smooth, and creamy.
• In a medium bowl, combine the remaining 2 tablespoons granulated sugar, remaining tablespoon of instant espresso, and 1 tablespoon boiling water. Use a whisk to vigorously whip until thick and creamy, about 3 minutes.
• Add half of the cream cheese mixture to the espresso cream and gently fold to combine.
• Scoop some of the plain cream cheese filling over each cooled crust, followed by some of the espresso filling. Continue alternating until all of the filling is used. Use a knife or skewer to swirl the batters together.
• Place the springform pans in a small, high-walled baking dish and pour in boiling water to reach a depth of ½ inch, taking care not to splash any water onto the cheesecakes. Carefully transfer the baking dish to the oven. Bake until the cheesecakes are almost firm, with the slightest jiggle in the centers, about 25 minutes. Turn off the oven and let the cheesecakes rest inside with the door closed for 30 minutes.
• Remove the springform pans from the baking dish and unwrap the foil. Place the cheesecakes in the refrigerator uncovered for 1 hour.
• Release the springform pans. Transfer the cheesecakes to plates and garnish with berries and chocolate-covered espresso beans.
• Enjoy!