Mocha Almond Cheesecake Food

MOCHA CHEESECAKE

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. 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. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform 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 extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

CHOCOLATE MOCHA CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

DECADENT MOCHA CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
• Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
• Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
• Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
• Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
• Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.

MOCHA ALMOND DESSERT

Steps:

• In a small bowl, combine the cookie crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a large bowl, beat cream until stiff peaks form. In another large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Dissolve coffee granules in hot water; beat into cream cheese mixture. Fold in whipped cream and almonds. Pour over crust. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Carefully run a knife around edge of pan to loosen. Garnish with coffee beans if desired.

MOCHA ALMOND CHEESECAKE

Steps:

• Preheat oven to 300.
• Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
• In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
• Pour into baked crust. Bake 40 minutes or until filling is set.
• Shut off oven, open door and allow cheesecake to cool in oven.
• When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.

MOCHA ALMOND CAKE

Steps:

• Beat the butter and sugar together until light and fluffy.
• Beat in the egg yolks until light, and add the melted chocolate, stirring to combine.
• Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them.
• Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds.
• Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Cool a little before removing from the pan.
• Cool completely before dusting with powdered sugar.

FROZEN MOCHA CHEESECAKE

Steps:

• For crust: Melt butter in medium saucepan over medium heat. Stir in crumbs, sugar and cocoa.
• Reserve 1/2 cup. Press remaining crumbs into ungreased 9 inch springform pan, bottom and sides. (I use my 8x8 Pyrex dish and just put the crumbs on the bottom.).
• For filling: Beat cheese until fluffy.
• Beat in milk and syrup.
• Dissolve coffee in water; add to cheese mixture.
• In a separate bowl, beat cream until stiff. Fold into cheese batter.
• Pour into prepared pan and scatter reserved crumbs over top.
• Freeze at least 8 hours before serving.

MOCHA ALMOND CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Cream cheese and 1/3 cup sugar until light. Beat in one egg until creamy. Set aside.
• Cream butter with remaining sugar. Beat in 2 eggs, one at a time, until fluffy. Beat in cocoa and coffee.
• Mix flour, baking powder, and salt on waxed paper. Add, all at once, to chocolate mixture. Stir until well blended. Add vanilla, set 1/3 cup of batter aside.
• Fold chips and almonds into remaining batter; pour into a greased 9-inch square baking pan. Spoon cheese mixture over batter. Stir milk into reserved batter.
• Making four rows, spoon 12 teaspoons of reserved batter on top of cheesecake mixture; run knife through each row to create heart-like shapes.
• Bake for 30-35 minutes.

MOCHA RUM CHEESECAKE

Steps:

• Preheat oven to 350*.
• For crust, mix cookie crumbs and butter.
• Press into bottom of a 9-inch springform pan.
• For filling, mix rum and coffee granules; set aside.
• With an electric mixer, beat cream cheese, sugar, chocolate, flour and vanilla.
• Add eggs and beat just until combined.
• Stir in rum mixture.
• Pour filling over crust and bake for 50 minutes or until center looks set.
• Remove from oven and let cool before removing sides.
• Chill 4 hours.
• Garnish if desired with raspberries and mint.

MOCHA-MARBLED CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs, margarine and 1/4 cup sugar; press onto bottom and 2 inches up side of 9-inch springform pan.
• Blend 1/2 cup egg product and cottage cheese in blender until smooth; spoon into large mixing bowl. Add Neufchatel, and remaining sugar and egg product; beat with mixer until blended.
• Spoon 3/4 cup Neufchatel mixture into small bowl. Add cocoa powder and coffee; mix well.
• Spoon 2 Neufchatel batters alternately into crust; swirl gently with knife.
• Bake 1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate cheesecake 4 hrs.
• Garnish with COOL WHIP before serving.

MOCHA-ORANGE CHEESECAKE

Steps:

• For Crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
• For Filling:
• Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
• Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
• For Topping:
• Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
• Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Cut around pan sides; release. Top with oranges and chocolate, if desired.