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Archive for the ‘Coffee Cheesecake’ Category

Chocolate Cappuccino Cheesecake

26 Apr

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Ingredients

• 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
• 3 eggs
• 8 (1 ounce) squares semisweet 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 semisweet chocolate

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.

2. Mix the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar and the cinnamon. Blend well and press or pat mixture into the buttered springform pan. Then, set aside.

3. Beat the softened cream cheese in a medium sized bowl until smooth. Slowly add 1 cup white sugar. Mix until well blended. Add eggs, one at a time. Beat at low speed until very smooth.

4. In a pan or bowl, melt the 8 ounces semi-sweet chocolate with 2 tablespoons whipping cream set over boiling water. Stir until smooth.

5. Add chocolate mixture to cream cheese mixture. Mix well. Blend in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla. Beat until completely smooth. Pour mixture into prepared pan.

6. In the middle of oven, bake at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when refrigerated. Do not over bake. Leave cake in oven with the heat turned off and the door partly open for 45 minutes. Take out cake from oven and refrigerate for 12 hours. Just before serving, top cake with mounds of flavored whipped cream. Garnish with chocolate leaves. Yields 16 servings.

7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form. Next, beat in confectioner's sugar and 2 tablespoons coffee liqueur.

8. To Make Chocolate Leaves: In a pan or bowl, melt 1 ounce semi-sweet chocolate set over boiling water. Stir until completely smooth. Brush with a 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.

 

Chocolate-Coffee Cheesecake With Mocha Sauce

19 Apr

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Ingredients

• 3 cups crushed chocolate graham crackers (about 20 sheets)
• 1/2 cup butter or margarine, melted
• PAM Original No-Stick Cooking Spray
• 4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
• cup DOMINO Granulated Sugar
• 1/4 cup coffee liqueur
• teaspoon instant coffee granules
• teaspoon vanilla extract
• 4 large eggs
• 4 (1-ounce) bittersweet baking chocolate squares Mocha Sauce

Directions

1. Mix together crushed graham crackers and butter. Press or pat mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

2. Bake mixture at 350° for 10 minutes. Leave crust in pan on a wire rack. Decrease oven temperature to 325°.

3. In a blender or electric mixer, beat cream cheese and 1 cup sugar at medium speed with until blended. Add coffee liqueur, coffee granules and 1 teaspoon vanilla. Beat at low speed until well blended. Add eggs, one at a time. Beat just until yellow disappears after each addition.

4. Remove and set aside 1cup cream cheese mixture. Pour remaining batter into the prepared crust.

5. In a medium-size glass bowl, microwave chocolate squares for 1 minute or until melted. Stir after 30 seconds. Let cool slightly. Blend reserved 1 cup cream cheese mixture into melted chocolate. Mix well. Spoon chocolate mixture in lines on top of batter in springform pan. Gently swirl with a knife.

6. Bake at 325° for 1hour or until almost set. Turn off oven. Allow cheesecake stand in oven, with door closed for 30 minutes. Remove cheesecake from oven. Slowly run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Let it cool on a wire rack. Cover and refrigerate for at least 4 hours.

7. Take out sides of springform pan. Serve with Mocha Sauce