Espresso Ricotta Cheesecake Recipes

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CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE



Chocolate Espresso Cheesecake with Ganache image

Provided by Ina Garten

Categories     dessert

Yield 12 to 15 servings

Number Of Ingredients 15

1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
1/4 pound semi-sweet chocolate
1/4 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust:
  • Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
  • Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
  • To make the filling:
  • Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
  • Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
  • For the ganache:
  • Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

ESPRESSO RICOTTA CHEESECAKE



Espresso Ricotta Cheesecake image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 12

48 amaretti cookies
1/2 cup graham cracker crumbs
1 stick butter, melted
2 tablespoons gelatin
4 tablespoons cold water
1/4 cup sugar
1/2 cup strong espresso coffee
1 15-ounce container ricotta cheese
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
Pinch cinnamon
1 tablespoon toasted almonds

Steps:

  • Preheat oven to 400 degrees. Butter a 10-inch springform pan.
  • Using a rolling pin crush amaretti cookies to fine crumbs. Set aside 1/2 cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan. Bake 5 minutes; cool completely.
  • In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla. In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee mixture. Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight.
  • To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.

ESPRESSO CHEESECAKE



Espresso Cheesecake image

Provided by Gesine Bullock-Prado

Categories     Cookies     Coffee     Mixer     Egg     Dessert     Bake     Cream Cheese     Vanilla     Spring     Party     Potluck     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield one large 8-inch cheesecake or eight mini-springform cheesecakes

Number Of Ingredients 12

Cookie crust
2 cups chocolate wafer cookies or Oreos, processed until very fine
1/2 pound (2 sticks) unsalted butter, melted
Cheese filling
1 1/4 pounds cream cheese, softened
3/4 cup sugar
1/4 cup fresh espresso grounds (don't use soggy, used grounds. Grind fresh beans into a fine powder and add this directly to the batter.)
3 large eggs plus 1 egg yolk
1 cup brewed coffee
1 tablespoon instant espresso added to the coffee
1/2 teaspoon vanilla extract
1 1/2 tablespoons all-purpose flour

Steps:

  • Crust
  • Preheat oven to 350°F.
  • Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
  • Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
  • Lower the oven temperature to 200°F.
  • Filling
  • Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
  • Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
  • Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
  • Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
  • You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
  • Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.

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