Double Coffee Cheesecake Recipes

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.

DOUBLE COFFEE CHEESECAKE

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.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
• Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
• Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
• To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.

DOUBLE CHOCOLATE ESPRESSO 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 large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 60-70 minutes. 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., In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

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.

DOUBLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 300 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray.
• Combine graham cracker crumbs, sugar and butter; sprinkle evenly into bottom of pan.
• Beat cream cheese until fluffy in large bowl. Mix in cocoa and flour. Add remaining ingredients; mix well. Pour into prepared pan.
• Bake 40 to 50 minutes or until center is set. Cool. Chill. Garnish as desired.

DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Make crust:
• Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil. Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling.
• Make filling:
• Combine cream and coffee powder in medium saucepan. Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
• Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch. Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition. Whisk 1 cup cheese mixture into chocolate mixture. Return chocolate mixture to remaining cheese mixture; whisk until smooth.
• Pour batter into crust. Place springform pan in large baking pan. Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t rack and cool. Cover; chill cake overnight.
• Make glaze:
• Bring cream to boil in heavy small saucepan. Remove from heat. Add 4 ounces chocolate and whisk until melted and smooth. Pour glaze over top of cake. Using spatula, smooth glaze evenly over top. Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Using knife, cut around sides of pan to loosen cake. Remove pan sides. Cut into wedges and serve.