COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
COFFEE & WALNUT CHEESECAKE
Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve
Provided by Jane Dunn
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
- For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
- To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 656 calories, Fat 56 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
COFFEE TOFFEE CHEESECAKE
My husband and I host both sides of our families on Thanksgiving every year. I came up with this candy-topped cheesecake a few years ago, and everybody went nuts over it. -Tammy Baker, Bowling Green, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
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 wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan., Bake at 350° for 55-65 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. Sprinkle with Heath bars., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.
Nutrition Facts : Calories 716 calories, Fat 48g fat (29g saturated fat), Cholesterol 165mg cholesterol, Sodium 445mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 2g fiber), Protein 10g protein.
DOUBLE COFFEE CHEESECAKE
Instant coffee and coffee-flavored liqueur give this creamy graham-cracker-crusted cheesecake cappuccino flair. It's ready to bake in only 20 minutes.
Provided by My Food and Family
Categories Dairy
Time 5h30m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F if using a silver springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/3 cup of the sugar and the butter; press firmly onto bottom and 2 inches up side of pan. Bake 10 minutes.
- Mix liqueur and instant coffee granules until well blended; set aside. Beat cream cheese, remaining 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in coffee mixture; pour into crust.
- Bake 1 hour to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
- Meanwhile, dip 21 of the almonds in chocolate, 1 at a time. Gently shake each almond to remove excess chocolate. Place on wax paper-covered tray. Refrigerate 5 minutes or until chocolate is set. Remove from refrigerator. Place 16 of the chocolate-dipped almonds around edge of cheesecake. Arrange remaining 5 chocolate-dipped almonds in center of cheesecake. Coarsely chop remaining 4 almonds; sprinkle on top of cheesecake. Store cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 125 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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