Makeover Semisweet 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.

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 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.

COFFEE LOVER'S MINI CHEESECAKES

Steps:

• Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.