Cappuccino Fudge Cheesecake Gluten Free Recipes

CHOCOLATE CAPPUCCINO CHEESECAKE

Steps:

• 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.

MARBLED CAPPUCCINO FUDGE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. 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., For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.

CAPPUCCINO-FUDGE CHEESECAKE

Steps:

• For crust:.
• Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
• Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
• Transfer crumbs to 10-inch-diameter springform pan with 3-inch-high sides.
• Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within 1/2 inch of top edge, then over bottom of pan.
• For ganache:.
• Bring whipping cream to simmer in large saucepan.
• Remove from heat; add chocolate and Kahlúa.
• Whisk until chocolate is melted and ganache is smooth.
• Pour 2 cups ganache over bottom of crust.
• Freeze until ganache layer is firm, about 30 minutes.
• Reserve remaining ganache; cover and let stand at room temperature to use later for creating lattice pattern.
• For filling.
• Position rack in middle of oven and preheat to 350°F Using electric mixer, beat cream cheese and sugar in large bowl until blended.
• Beat in flour.
• Stir rum, espresso powder, ground coffee, vanilla, and molasses in small bowl until instant coffee dissolves; beat into cream cheese mixture.
• Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
• Pour filling over cold ganache in crust.
• Place cheesecake on rimmed baking sheet.
• Bake until top is brown, puffed and cracked at edges, and center 2 inches moves only slightly when pan is gently shaken, about 1 hour 5 minutes.
• Transfer cheesecake to rack.
• Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).
• Maintain oven temperature.
• For topping:.
• Whisk sour cream, sugar, and vanilla in medium bowl to blend.
• Pour topping over hot cheesecake, spreading to cover filling completely.
• Bake until topping is set, about 10 minutes.
• Transfer cheesecake to rack.
• Refrigerate hot cheesecake on rack until cool, about 3 hours.
• Run small sharp knife between crust and pan sides to loosen cake; release pan sides.
• Transfer cheesecake to platter.
• Spoon reserved ganache into pastry bag fitted with small star tip.
• Pipe 6 diagonal lines atop cheesecake, spacing 1 inch apart.
• Repeat in opposite direction, making lattice.
• Pipe rosettes of ganache around top edge of cake.
• Garnish with coffee beans, if desired.
• Chill until lattice is firm, at least 6 hours.
• (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.).