Clares Cappuccino Walnut Cheesecake Recipes

CLARE'S CAPPUCCINO WALNUT CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Combine walnuts, 2 tablespoons of sugar, and butter in a bowl and mix well. Pour mixture into 9-inch springform pan and press onto bottom. Set aside.
• In a food processor combine cream cheese and the rest of the cup of sugar. Mix until light and fluffy and completely combines.
• Add flour and eggs, one at a time.
• Add sour cream and cinnamon.
• Dissolve the instant coffee into the espresso, then add to cream cheese mixture.
• Pour into the pan and bake for approximately one hour. Shake gently to test. Cake will be firm when done. Top will be lightly browned. Cool completely.
• Combine remaining ingredients, heat and stir until melted. Drizzle topping over cooled cheesecake. Chill before serving.

COFFEE CHEESECAKE IN 4 EASY STEPS

Steps:

• Grease a round loose bottom cake tin and place a piece of greaseproof paper around the bottom. Crush the biscuits by placing them all in a bag and bashing them up to a breadcrumb consistency using a rolling pin or use a food processor. Gently melt the butter in a small saucepan over a low heat and stir in the crushed biscuits, ensuring they absorb all the melted butter. Spoon the biscuit crumbs into the cake tin. Use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Chill in the refrigerator for about 1 hour until set.
• Combine the hot water with the coffee and granulated sugar in a small bowl. Stirring to remove any lumps, then allow to cool. Do this as soon as you've put the cheesecake base in the fridge.
• Place the cream cheese, icing sugar and vanilla extract in a stand mixer bowl then whisk until smooth. Pour in the double cream and continue beating until the mixture is completely combined. Then fold in the cooled coffee mixture. Spoon the cream cheese mixture over the biscuit base. Make sure that there are no air bubbles by smoothing the top of the cheesecake with a palette knife or metal spoon. Place the cheesecake into the fridge to chill for 4 to 6 hours. If you can make this the day before and chill overnight, then even better.
• Before serving, remove from fridge for 10 minutes or so to allow the cheesecake to return to room temperature. To remove it from the tin, place the base on top of a can, and gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Decorate with the walnut halves.

ULTIMATE CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 325°F.
• Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
• Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
• In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
• Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
• Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
• Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.

WALNUT BROWNIE CHEESECAKE

Steps:

• Lightly grease sides of 8 or 9-inch springform pan.
• Combine crust ingredients; mix well.
• Press evenly over bottom of pan.
• Chill while preparing filling.
• In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth.
• Add eggs, one at a time; beat until smooth.
• Stir in walnuts.
• Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.
• Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
• Cool completely; chill at least 4 hours.
• If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.

MAPLE WALNUT CHEESECAKE

Steps:

• Heat oven to 350.
• Wrap bottom and sides of a 10-inch springform pan with a double layer of foil.
• In food processor grind crumbs, walnuts and brown sugar till fine. Add the melted butter till nicely blended. Press into the bottom of pan. Bake for 10 minutes.
• To prepare filling beat cream cheese on medium speed till smooth. Blend in the maple syrup. Add eggs, one at a time, blending well after each addition. Beat in vanilla, flour and cream until just blended. Do not overbeat. Pour into the baked crust. (Note: I did all my mixing in my food processor) Set the springform pan in a large roasting pan and place on rack in center of oven. Pour boiling water into roasting pan until it is about halfway up the side of the springform pan. Bake for 1 hour and 15 minutes or until set but still jiggly in the middle.
• I turn the oven off at this point and remove the cake from the roaster pan. I remove the roaster pan from the oven but leave the cake in there, with the door open, to cool. I've read that this helps prevent the cracking that sometimes happens while the cake cools. Refrigerate for at least 4 hours, covered. Carefully remove the sides of the pan. Drizzle with Maple Cream Sauce and top with Maple Whipped Cream. Garnish with some extra chopped walnuts, if desired.
• MAPLE WHIPPED CREAM DIRECTIONS:.
• In a chilled bowl whip the cold whipping cream with the maple syrup till fluffy.
• MAPLE CREAM SAUCE DIRECTIONS:.
• Combine syrup, cream and butter in a medium saucepan. Stir to blend and bring to a boil. Reduce heat to medium low, continue boiling stirring occasionally for 5 minutes. This mixture can boil quite high so be very watchful of it and reduce heat a bit if necessary. Makes about 1 1/4 cups.