We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Preheat the oven to 190 degrees Celsius. Put the walnuts in a pan and bake for 7 minutes. Take them out of the oven and let them cool.
In a bowl, mix the flour with the salt and baking powder.
Put the coffee beans in a blender and grind them, but do not turn them into powder (leave the pieces of coffee beans). In the same blender, grind the walnuts.
In a larger bowl, mix the butter until you get a fluffy cream. Add the sugar, mix again, then add the egg, add the ground coffee, nuts and flour mixed with baking powder and salt.
Knead the dough and gather it in a ball. Line a tray (24 cm in diameter) with baking paper and place the ball of dough inside, then flatten it by hand so that the dough is evenly distributed and covers the entire inside of the tray. Put the tray in the hot oven for 15-20 minutes, until you notice that the top is browned on the edges. Let the countertop cool on a baking sheet.
For muffins, melt on a steam bath, chocolate and butter. Let it incorporate well, then add the coffee granules. Allow the mixture to cool.
In a bowl, mix flour, cocoa, baking powder and salt.
In another bowl, beat the eggs with the sugar, add the vanilla essence, then the whipped milk. Pour the chocolate mixture into a thin wire and mix well. At the end, add the flour mixed with cocoa, baking powder and salt and mix until smooth. Pour the composition into 7 small muffin tins (5 cm in diameter) and a larger muffin tin, taking care to fill them only halfway. Put the tray in the oven for 20 minutes, at 200 degrees C. Remove the muffins from the oven and let them cool completely.
In a bowl, mix the cream cheese, mascarpone and ground sugar until you get a fine cream.
Beat the cream until you get a fluffy cream, and add it over the cream cheese and mix the composition.
Place the countertop on the serving platter, around which you mount an adjustable cake ring.
Over the counter, pour half of the cheese composition. In the cream cheese, stick 7 mini muffins, and in the middle 1 large muffin. Pour the rest of the cream cheese. Level everything well and refrigerate for 3-4 hours, or preferably overnight.
For the icing, mix the water with the liquid cream, sugar and cocoa, in a bowl that you then put on the fire, until the sugar has melted, taking care not to boil. Put 10 g of cold water soaked in 50 ml of gelatin, which you then heat gently on a steam bath, taking care not to boil it. Pour the dissolved gelatin over the cocoa composition and mix until smooth. Strain the composition to remove any cocoa beans that have not mixed well and let it cool for about 30-40 minutes, until its consistency becomes like a thicker cream, but still flows. Pour this chocolate icing thus prepared over the cake and leave it to cool until the icing thickens (preferably overnight). Take the cake out of the fridge and remove the adjustable cake ring. Before undoing the ring, carefully go around with a knife to peel off the edges. Pour the icing in the center of the cake, taking care to drip easily on the edges, but not completely, so as to obtain "gift" of icing. Garnish with the coffee beans, then put the cake back in the fridge for another hour.
In this no-bake coffee cheesecake video recipe tutorial by El Mundo Eats, on YouTube, you will learn how to make this delicious cheesecake in a few easy steps. You will begin by making your Oreo cookie crust, then start on the coffee cheesecake filling and pour it over the crust, tapping the pan to even it out. This cheesecake does not contain gelatin, so you will need to let it chill for at least 48 hours in the fridge.
Image By: El Mundo Eats Via YouTube
Then, you will decorate this gorgeous coffee cheesecake with whipped cream and chocolate-covered espresso beans.
Image By: El Mundo Eats Via YouTube
How to add chocolate and coffee flavor to the cheesecake
For the chocolate, it’s as simple as melting chocolate, letting it cool, then stirring into the cheesecake base.
For the coffee flavor, we're using two ingredients. One is espresso powder. The other is Kahlua liqueur.
Baked Coffee Cheesecake Recipe
Published: Apr 20, 2017 · by Elizabeth Waterson · Modified: May 13, 2021 · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!
Coffee is baked right into this Creamy Cheesecake topped with Chocolate Ganache and Fresh Cream. This baked coffee cheesecake recipe will be the next stunner at your dinner table! Step-by-step photos help you bake this cheesecake recipe.
Ugh you guys, coffee cheesecake, and chocolate? Wow. A new fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can't blame him.
The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all-time favorite things.
I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say !!
Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner. Baked cheesecake is the best.
And while I never want a Cheesecake that cracks if you’re pouring chocolate ganache on top who the heck cares!
Now, what cheesecake flavor next?
Easy No Bake Coffee Cheesecakes Recipe
Coffee lovers, this is for you: Easy No Bake Coffee Cheesecakes Recipe! You'll be able to make these flavorful, mini dessert cups in less than 30 minutes.
Disclosure: This post contains compensated affiliate links that help to support the work on this blog.
This Easy No Bake Coffee Cheesecakes recipe is just another example of how a dessert can be so simple, but can still make an impression. I made these last week and everyone that I served these to was raving over the flavor of them. When I added that they were super simple AND featured Starbucks coffee, they were practically begging for the recipe.
This recipe will take you just 30 minutes (or less) to make. And if you love coffee, like my family does, you will be even happier with this. You & # 8217ll only need a few ingredients and there is only a handful of steps.
To make my Easy No Bake Coffee Cheesecakes recipe, you'll first combine crushed graham crackers with a bit of melted butter and sugar. This mixture is divided up into small cups, glasses or bowls. I used small 4-ounce canning jars.
To give your No Bake Coffee Cheesecake a top notch coffee flavor, you & # 8217ll need 1 packet of Starbucks Via Instant Coffee. As you might know, no-bake cheesecakes tend to be softer than baked cheeesecakes, so you wouldn't want to use actual liquid coffee in this. The dry packet of Starbucks VIA works perfectly. (and no, this post isn & # 8217t sponsored by Starbucks & # 8211 I just love their coffee!) You can buy Starbucks via at your local Starbucks location, in the coffee aisle at your local grocery store, or online: Starbucks Via Instant Coffee .
Using a mixer (I used my red KitchenAid hand mixer), mix softened cream cheese with powdered sugar, vanilla extract, and one packet of the Starbucks VIA. I used the Pike Place Roast, which is a medium roast, but you can substitute one of their other roasts, if you prefer.
See how the Starbucks VIA starts to dissolve so quickly into the cheesecake mixture? These packets are so great for adding coffee flavor to lots of your dessert recipes!
Whip it all up until it’s nice and smooth (as shown below).
Then, fold in a tub of thawed whipped topping, which you can find in the freezer section of your store.
Divide the mixture among your jars. I ended up with 5 servings (in 4-ounce canning jars), but I could have filled them less full and probably stretched it to 6 servings (we also, may or may not have sampled quite a bit of the mixture). You could also put the mixture in a pastry bag with a very large decorating tip and fill the cups up that way, even going higher than the edge of the canning jars.
To finish them off, I chopped up chocolate covered espresso beans, which I found in the bulk section of Winco (my local grocery store). I gave each cup a swirl of whipped cream and then a sprinkle of the chocolate covered coffee beans.
Guys, I & rsquom so sorry. I went crazy with this cheesecake, but I just had to add these big chocolate curls in the middle. This is really something you & rsquod buy at the Cheesecake Factory just to eat one slice and lowkey regret it until you go for another one a few days later. You can totally skip this part if you want, but if your a psychotic sweet tooth like me, pile them on!
This recipe is a bit tricky. I mean the part where you melt the chocolate and spread it on the back of a clean baking sheet is very easy. However, you need to chill it for a specific amount of time so when you go to make the curls, the chocolate will curl into itself. If it's too cold, you'll end up with shards. If it's too soft, you'll just end up with chocolate globs. Because of this, the baking sheet will spend a lot of time popping in and out of the refrigerator while you work.
Want a simpler solution? Take a large chocolate bar and shave it with a potato peeler. They won't look as big and beautiful as these, but they'll still make a great garnish!
Coffee Cream Fresh Cheesecake
And here’s the cheesecake. That’s what it should be called, really. ‘The Cheesecake. ’ It’s so good you’ll never turn to another. So many of you asked for the recipe, and I obliged. The filling? The softest, smoothest, most dulcet, coffee crème fraîche flavored interior that’s studded with flecks of vanilla bean. The base? A brown butter number. With toasted hazelnuts and grahams. Bittersweet dark chocolate ganache to adorn. A slight hint of flaked salt. That’s always mandatory. I’m a firm believer that salt makes everything better (it does).
Coffee Cream Fresh Cheesecake. It’s the kind of cheesecake you can adapt to your own liking. The shot of coffee can be switched out for another flavoring. The ganache too. I’ve always wanted to try a caramelized white chocolate top. Or even a peanut butter glaze. I’ve done the cheesecake before with poached fruit. The crust? I like it slightly thick, but that’s purely for the sake of textual contrast. If you like your crust waning in existence, use less. Whatever way you want it, however you like it. It’s all delicious. Oh, and, I appreciate all of you for giving me this space to keep creating. Keep writing. Keep making these delicious things we all love. Your balance is never lost on me.
COFFEE FRESH CREAM CHEESECAKE
100 g unsalted butter, 150 g graham cracker crumbs, 50 g toasted hazelnuts (finely chopped), 30 g granulated sugar, ¼ tsp. leap
Pre-heat the oven to 180 C. Grease then line the base and sides of an 18 cm / 7 inch springform cake pan with non-stick parchment paper. Carefully cover the base and sides of the cake pan in two layers of aluminum foil. Set aside.
Make the brown butter. Place the butter in a medium sized saucepan set over medium-low heat. Cook, stirring often, until the butter is golden and melted. The butter will begin to foam but will subside as it continues to cook. Increase the heat to medium. Continue to cook the butter, swirling the pan occasionally but not stirring, until it is beginning to turn amber brown in color and smell nutty in fragrance. Some burnt butter bits should also have formed at the bottom of the saucepan. Remove from the heat and set aside to cool until needed.
Place the graham cracker crumbs, hazelnuts, sugar and salt into a medium sized mixing bowl. Add the browned butter and stir with a wooden spoon until evenly moistened and combined. Tip the mixture into the base of the prepared cake pan and gently press it to form an even layer. Bake the crust, for 8 to 10 minutes, until it is just beginning to turn golden brown and is firm. Remove from the oven and set aside to cool whilst you prepare the filling.
500 g cream cheese, 250 g granulated sugar, 2 large eggs, 1 large egg yolk, 1 tbsp. vanilla bean paste, 1 tsp instant coffee granules dissolved in 1 tsp boiling water (cooled), 1 tbsp. coffee liqueur (optional), ¼ tsp. salt, 230 g fresh cream
Immediately lower the oven temperature to 120 c.
In the bowl of a stand mixer fitted with the beater attachment, or using handheld electric beaters, beat the cream cheese until it is very smooth, 3 to 4 minutes. Pause mixing and scrape down the bottom and sides of the bowl. Add the sugar to the cream cheese and beat on medium speed until incorporated and fluffy, 3 more minutes. Add in the eggs and egg yolk, one at a time, making sure to beat well after each addition. Beat in the vanilla bean paste, coffee, liqueur (if using) and salt. Add in the crème fraiche and continue to beat until the batter is very smooth, light and well combined, 4 more minutes. Pour the filling over the cooled crust and use an offset spatula or the back of a spoon to smooth out the top.
Fill a deep-dish roasting pan of’s of the way full to the top with water. Place it in the bottom, or the lowest shelf, of the oven. This will create a moist environment for the cheesecake to bake slowly and will prevent any cracks from forming in the top.
Bake the cheesecake, for 2 ½ - 2 ¾ hours, depending on the heat strength of your oven. The cheesecake should bake slowly. Let it. A slow bake is the best way to control stability. The result is the most soft and light cheesecake imaginable. And one that isn’t susceptible to cracks, collapsing middles and burns. When the cheesecake is ready, it should be firm around the edges and top, but with a slight jiggle remaining in the center. Turn off the heat and pry the oven door ajar slightly. Let the cheesecake cool to room temperature in the open oven, about 1 hour. Do not unmold the cheesecake from its pan. When it’s at room temperature, place the cheesecake in the refrigerator to chill for at least 8 hours, but preferably, overnight.
When the cheesecake is completely cold and you’re ready to serve, undo the rim from the springform cake pan then remove the parchment paper from the edges. Carefully remove the cheesecake from the cake pan base and the remaining layer of parchment paper from the bottom. The cheesecake should be firm enough to handle, but, gently, set the cake out and onto a serving plate. Top with a layer of the dark chocolate ganache.
150 g dark chocolate (finely chopped), 150 ml heavy cream, flaked salt, for sprinkling
Place the finely chopped dark chocolate into a small mixing bowl. Heat the cream in a medium sized saucepan set over medium-high heat, until it is about to reach a large rolling boil. Remove from the heat and pour the hot cream all over the dark chocolate. Let the mixture sit for 1 minute to acclimatize, then stir with a rubber spatula until completely smooth. Leave to cool and thicken slightly, about 10 minutes. Pour the ganache all over the top of the chilled cheesecake and use an offset spatula, or the back of a spoon, to smooth out the top. Set the cake in the refrigerator for 30 minutes to slightly harden the ganache. Sprinkle with flaked salt and serve.
How to Make Mini Coffee Cheesecakes
Don't be discouraged by all the flavorful, decadent elements of this dessert. It's still very easy to prepare!
For the Cheesecake
- Prepare for Baking: Preheat the oven to 325 ° F. Add cupcake liners to a cupcake pan.
- Make Crust: Combine the cookie crumbs and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
- Bake Crust: Bake the crusts for 5 minutes, then remove them from the oven. Allow them to cool while you make the filling.
- Make Filling: To make the filling, reduce the oven to 300 ° F. In a large bowl, mix the cream cheese, sugar and flour until combined (use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Dissolve Coffee Granules: Combine the warm water and coffee granules and stir until the granules are dissolved.
- Complete Filling: Add the coffee mixture, sour cream and vanilla extract. Beat on low speed until well combined. Then, add the eggs one at a time, beating Steady and scraping the sides of the bowl after each addition.
- Son Crusts: Divide the filling between the cheesecake cups until the cups are mostly full.
- Bake: Bake the cheesecakes for 17-20 minutes, then turn off the oven and leave the door closed for another 10 minutes.
- Let Cool: Crack the oven door and allow the cheesecakes to cool for 15-20 minutes, then put them in the fridge to finish cooling.
- Remove From Pan: When cheesecakes are cooled, remove them from the pan.
For the Topping
- Whip Ingredients: Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a large mixer bowl, fitted with the whisk attachment. Whip on high speed until stiff peaks form.
- Top Cheesecakes: Pipe the whipped cream onto the tops of the cheesecakes and sprinkle with the crushed up chocolate covered espresso beans, if desired.
- Chill Before Serving: Refrigerate these cheesecakes until you're ready to serve them.
Note: image is for illustration purposes only and not that of the actual recipe.
Digestive Biscuits & # 8211 150 gms, crushed
Butter & # 8211 1/4 cup
Instant Coffee Granules & # 8211 1 1/2 tblsp
Hot Water & # 8211 1 tblsp
Cream Cheese & # 8211 300 gms
Sour Cream & # 8211 1/4 cup
Eggs & # 8211 2, small (or 1 large)
Sugar & # 8211 1/4 cup, granulated
1. Heat butter in a pan over low flame.
2. When the butter has fully melted, add the crushed biscuits and stir well.
3. Transfer this to a 10 inch pan covered with parchment paper.
4. Mix the coffee and hot water in a bowl.
5. Stir until fully dissolved.
6. Mix the cream cheese and sour cream in another bowl.
7. Add sugar and mix well until smooth.
8. Break the eggs and mix again.
9. Add the coffee mixture and stir until evenly mixed.
10. Pour this into the pan.
11. Place the pan in an oven and bake at 150C / 300F for 30 to 40 minutes or until soft in the middle.
12. Remove and cool.
13. Garnish with some powdered sugar.
What to Serve with Coffee Cheesecake
After cooling, the cheesecake should be stored in the refrigerator. You & rsquoll want to make it ahead and let it chill for at least a couple hours before serving.
The dessert is perfect served with a cup of hot coffee. And if you don't want to use the chocolate ganache, the top can be dressed up with a sprinkling of cocoa. Or make some homemade low carb chocolate to decorate the top with. Whipped cream is also a nice way to top off each slice
- 1 cup chocolate cookie crumbs
- ¼ cup butter, softened
- 2 tablespoons white sugar
- ¼ teaspoon ground cinnamon
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 8 (1 ounce) squares semisweet chocolate
- 2 tablespoons whipping cream
- 1 cup sour cream
- ¼ teaspoon salt
- 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
- ¼ cup coffee flavored liqueur
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 2 tablespoons coffee-flavored liqueur
- 1 (1 ounce) square semisweet chocolate
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.