TOFFEE BAR CHEESECAKE
A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.
Provided by Dania
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
- In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
- Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.
Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g
MAJESTIC KONA COFFEE CHEESECAKE
Provided by Food Network
Categories dessert
Time 55m
Yield about 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool. Sprinkle 1/4 cup of the coffee on the crust.
- For the Filling: Blend together the cream cheese, eggs, sugar, and vanilla until creamy. Add the crushed chocolate covered nuts, and stir until blended well.
- For the Topping: Mix together the yogurt and coffee syrup and mix well.
- Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second mixture over the first mixture. Gently swirl. Bake in oven for 25 minutes.
- Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little.
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
IRISH COFFEE CHEESECAKE
Perfect for St. Patrick's Day, this interesting twist on a cheescake is sure to be a hit! It takes a little bit of work, but all the best in life do! Prep time includes crust chilling time.
Provided by Kelly
Categories Cheesecake
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the crust: In an electric mixer fitthe flat beater. Mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt. Mix on low until the dough comes together. Roll the dough into a 9-inch round. Pat into the bottom of a 9-inch springform tin. Refrigerate overnight if possible, but a minimum of 30 minutes Once the base has refrigerated, preheat an oven to 300°F Bake the crust for 30 minutes. Cool completely.
- To make the cheesecake topping: In an electric mixer, fit the flat beater. Beat the cream cheese on medium until smooth. Slowly add the granulated sugar and beat until smooth. Add 1 egg at a time, beating well after each. Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
- To make the final cheesecake: Spread the topping evenly over the crust. Place the springform tin in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 hour 15 minutes Test it is cooked by gently shaking the pan. The cheesecake should be set but not dry. Transfer the tin to a wire rack and cool for 30 minutes. Refrigerate until chilled throughout.
Nutrition Facts : Calories 628.2, Fat 46.5, SaturatedFat 28.6, Cholesterol 194.2, Sodium 221, Carbohydrate 44.6, Fiber 1.6, Sugar 26.8, Protein 10.3
CINNAMON AND COFFEE CHEESECAKE
From *A Gourmet Book of Tea and Coffee* by Lesley Mackley, this dessert is so easy-to-fix & so good that it almost has to be made & tasted to be believed. Cheesecakes are rich & I love them, but I find it annoying that they are usually too sweet, too heavy & too large. This cheesecake is less sweet, lighter in texture & more appropriately sized as it is baked in an 8-in rd spring-form cake tin. I modified the butter & sugar amts slightly & gave both US & metric measurements as the recipe did. (Time does not include cooling or chilling under refrigeration time) *Enjoy* !
Provided by twissis
Categories Cheesecake
Time 1h10m
Yield 8 Wedge Servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside.
- FOR BASE ~ Using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.
- FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs, flour, sugar, coffee & cinnamon. Beat together thoroughly & pour onto the cookie base.
- Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect.
- Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.
- NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft.
- NOTE #2: I did not have the right size spring-form pan, so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim, so I put the balance of filling in 2 ramekins.
- NOTE #3: The base & filling are both very quick & easy fixes, but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.
Nutrition Facts : Calories 581.4, Fat 45.6, SaturatedFat 24.4, Cholesterol 183.1, Sodium 329, Carbohydrate 38.6, Fiber 2.2, Sugar 17.2, Protein 9.9
COFFEE LIQUEUR (KAHLUA) CHEESECAKE
This recipe is from an old Woman's Weekly Cookbook. I haven't made it, but have been told it's fantastic. The servings and prep times are just guesses - good luck!
Provided by Pink Princess
Categories Cheesecake
Time 11h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Crumb Crust:.
- Crush biscuits finely.
- Add melted butter and mix well.
- Press crumb mixture on base and sides of 20cm springorm pan.
- Refrigerate while preparing filling.
- Filling:.
- Beat cream cheese until softened.
- Combine with sugar and flour.
- Beat well.
- Beat in eggs, sour cream and lemon juice.
- Pour half cheesecake mixture into prepared crumb crust.
- Put roughly chopped chocolate, coffee powder, liqueur, water and lightly beaten egg yolk in top of double saucepan.
- Stir over simmering water until chocolate melts and mixture becomes thick.
- Remove from heat and cool slightly.
- Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
- Top with remaining cheesecake mixture.
- Swirl remaining chocolate through top half of cheesecake.
- Bake in 170 degrees Celsius oven 1 hour to 1 hour ten minutes or until set.
- Remove from oven.
- Allow to become cold.
- Refrigerate overnight.
- Remove sides from pan.
- Put cheesecake onto serving plate.
- Top with prepared cream.
- Cream:.
- Dissolve coffee powder in hot water.
- Put cream, coffee and sugar in bowl.
- Refrigerate 30 minutes.
- Beat until thick.
Nutrition Facts : Calories 701.9, Fat 51.6, SaturatedFat 30.2, Cholesterol 217.2, Sodium 471.5, Carbohydrate 53.6, Fiber 3.1, Sugar 31.2, Protein 11.9
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- Mix the chocolate cookie crumbs, melted butter and coffee until combined, then press down on the bottom of a 7 - 8 inch (17 - 20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill.
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4.8/5 (5)Category DessertCuisine AmericanTotal Time 9 hrs 45 mins
- Grease a 9-inch springform pan, set aside. Preheat oven to 350F/180C. In a food processor, crush the Oreos untill they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Bake the crust for 5 minutes to set it. Set the crust aside while you prepare the filling.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on low to medium speed. Add granulated sugar and beat for another minute or two, scraping down the sides of the bowl.
- In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.
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