Coffee Chocolate Cheesecake 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.

COFFEE & CHOCOLATE CHEESECAKE

Steps:

• Crush the biscuits either by hand or machine.
• Melt the butter and stir into the bisuits.
• Soften the chocolate spread for about 30secs in the microwave then mix into the biscuit mixture.
• Spread out in the bottom of a 25cm dish and firm down with your hands.
• Put in the fridge to cool.
• Whip the cream.
• Mix well the philadelphia, mascarpone and icing sugar.
• Stir in the dissolved coffee and grated chocolate.
• Combine the cheese mixture and the cream.
• Spread over the biscuit base then return to the fridge for at least 1/2 an hour.

CHOCOLATE AND COFFEE BAKED CHEESECAKE

Steps:

• Preheat the oven to 180°C Lightly grease a 22cm diametre springform tin and line the base with baking paper.
• Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin.
• Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160°C.
• Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended.
• Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
• Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth.
• Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
• Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

COFFEE LOVER'S MINI CHEESECAKES

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.