I wanted to share a few recipes and sites I found that have some great tips on coffee cheesecakes! Enjoy ❤
24 crushed chocolate cookies
1/4 c soft butter
1/4 c walnuts
1/4 c. coconut
1/4 tsp. cinnamon
Espresso coffee powder (2 measures)
2/3 c. boiling water
3 8-oz pkgs cream cheese, room temperature
1 8-oz. pkg. semi-sweet chocolate squares, melted
1 c. sugar
1 c. sour cream
1 tsp. vanilla extract
1 cup coffee beans
1/2 c chocolate chips
Mix chocolate cookie crumbs, butter, walnuts, coconut and cinnamon together. A food processor is handy for this if you have one. Place parchment paper in bottom of an 8-inch springform pan and press crust into pan.
Brew a strong extract of espresso by using 2 measures of coffee to 2/3 c. boiling water. Measure 1/2 cup for use.
Beat the cream cheese, sugar and eggs until blended. Beat in the sour cream, chocolate, espresso and vanilla. Be careful not to over-beat, as this will cause air bubbles in your cheesecake.
Pour the filling into the crust and bake at 350 degrees about 50 minutes or until puffed on the sides but still wobbly in the middle. The middle will continue to cook while cooling. Let cheesecake cool, then run knife or spatula around edges to loosen from pan. Chill the cheesecake for at least 3 hours. If you can chill it overnight, it will taste much better. Remove the sides of the pan and garnish.
(If you prefer, you can purchase chocolate cover coffee beans, but it is easy to make your own.)
Melt chocolate chips in a double boiler over low heat. Toss in the coffee beans and stir them around. Refrigerate. They will harden overnight, but if you are in a hurry, you can freeze them for half an hour.
Original recipe makes 1 – 9 or 10 inch cake
Prep 30, Cook time: 1 hr
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
8 (1 ounce) squares semi sweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 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 semi sweet 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.
I look forward to trying one of these recipes! 🙂
I absolutely love cheesecake, it the perfect mate for my night-time coffee!
~Drink Coffee be Happy!~ and eat some cheesecake too 😉