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Fudge Cheesecake Recipe
Cappuccino Fudge Cheesecake
Filling Recipe Continued:
Pour filling over cold ganache in crust. Place cheesecake on rimmed
baking sheet. Bake until top is brown, puffed and cracked at edges, and
center 2 inches moves only slightly when pan is gently shaken, about 1
hour 5 minutes. Transfer cheesecake to rack. Cool 15 minutes while
preparing topping (top of cheesecake will fall slightly). Maintain oven
- 1-1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
Espresso coffee beans (optional)
Recipe For topping:
Whisk sour cream, sugar, and vanilla in medium bowl to blend. Pour
topping over hot cheesecake, spreading to cover filling completely. Bake
until topping is set, about 10 minutes. Transfer cheesecake to rack.
Refrigerate hot cheesecake on rack until cool, about 3 hours.
Run small sharp knife between crust and pan sides to loosen cake;
release pan sides. Transfer cheesecake to platter. Spoon reserved
ganache into pastry bag fitted with small star tip. Pipe 6 diagonal
lines atop cheesecake, spacing 1 inch apart. Repeat in opposite
direction, making lattice. Pipe rosettes of ganache around top edge of
cake. Garnish with coffee beans, if desired. Chill until lattice is
firm, at least 6 hours.
This delicious cappuccino fudge cheesecake
can be made 4 days ahead. Wrap loosely in foil, forming dome over
lattice; keep chilled.
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- 1 9-ounce box chocolate wafer cookies
- 6 ounces bittersweet (not unsweetened) or semisweet
chocolate, coarsely chopped
- 1/2 cup (packed) dark brown sugar
- 1/8 teaspoon ground nutmeg
- 7 tablespoons hot melted unsalted butter
Finely grind cookies, chopped chocolate, brown sugar, and
nutmeg in processor.
Add butter and processes until crumbs begin to stick
together, scraping down bowl occasionally, about 1 minute.
Transfer crumbs to 10-inch-diameter spring form pan with
3-inch-high sides. Wrap plastic wrap around fingers and
press crumb mixture firmly up sides to within 1/2 inch of
top edge, then over bottom of pan.
- 1-1/2 cups whipping cream
- 20 ounces bittersweet (not unsweetened) or semisweet
- 1/4 cup Kahlúa or other coffee-flavored liqueur
Bring whipping cream to simmer in large saucepan. Remove
from heat; add chocolate and Kahlúa. Whisk until chocolate
is melted and ganache is smooth.
Pour 2 cups ganache over bottom of crust. Freeze until
ganache layer is firm, about 30 minutes. Reserve remaining
ganache; cover and let stand at room temperature to use
later for creating lattice pattern.
- 4 8-ounce packages cream cheese, room temperature
- 1-1/3 cups sugar
- 2 tablespoons all purpose flour
- 2 tablespoons dark rum
- 2 tablespoons instant espresso powder or coffee crystals
- 2 tablespoons
ground whole espresso coffee beans (medium-coarse grind)
- 1 tablespoon vanilla extract
- 2 teaspoons mild-flavored (light) molasses
- 4 large eggs
Position rack in middle of oven and preheat to 350°F. Using
electric mixer beat cream cheese and sugar in large bowl
until blended. Beat in flour. Stir rum, espresso powder,
ground coffee, vanilla, and molasses in small bowl until
instant coffee dissolves; beat into cream cheese mixture.
Beat in eggs 1 at a time, occasionally scraping down sides
- 1 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,
- 1/2 cup sugar
- 2 eggs
- 1/3 cup freshly brewed strong
Green Mountain Coffee, any variety, at room
- 1 OREO Pie Crust (6 oz.)
- 1 square BAKER'S Semi-Sweet Baking Chocolate,
Coffee Sauce Ingredients:
Tablespoons Unsalted Butter, Cut Up
1/2 Cup Light Brown Sugar, Packed
1/2 Cup Coffee Liquer or Very Strong
Green Mountain Coffee
2 Egg Yolks, Beaten
Recipe For Coffee Cheesecake Pie:
Preheat oven to 350°F. Beat cream cheese and sugar in large
bowl with electric mixer on medium speed until well blended.
Add eggs and coffee; mix just until blended. Pour into
Bake 35 to 40 minutes or until center is almost set. Cool
completely on wire rack. Refrigerate at least 3 hours or
overnight. Drizzle chocolate over top of pie. Serve with
Coffee Caramel Sauce. Garnish with fresh raspberries and
chocolate leaves, if desired. Store leftover pie in
Tortoni And Kahlua
- 3 egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1 cup sugar, divided
- 2 cups heavy cream
- 1/2 cup COLD, strongly brewed
- 2 tablespoons Kahlua liqueur
- 1 cup toasted slivered almonds or chopped pecans, divided
- 2 tablespoons whipping cream
- 1 1/2 teaspoons corn syrup
- 1 1/2 ounces semi-sweet chocolate (use a good quality
for Coffee Tortoni and Kahlua:
In a large bowl, beat egg whites and cream of tartar in on
high speed until soft peak stage. Gradually add 1/2 cup
sugar and beat until stiff peaks form; set aside.
In a separate bowl (with clean beaters), beat cream with
remaining 1/2 cup sugar and 1/4 cup cold coffee until stiff.
On low speed, blend in remaining 1/4 cup of coffee, Kahlua,
and 1/2 cup toasted almonds.
Using a rubber spatula, fold in beaten whites. Spoon mixture
into 8-inch spring form pan or into individual dessert
dishes. Sprinkle with remaining almonds and coffee granules.
Cover with plastic wrap or foil, place the spring form pan
on a sheet of plastic and set on a pan or dish because it
will leak slightly. Freeze overnight.
To serve, remove sides of spring form pan.
There are several ways you can present this dessert.
This is an easy to prepare make ahead frozen dessert!
One way is to cut
the tortoni into wedges (or you can scoop directly from pan)
and serve chocolate ganache alongside, or after you have
removed the spring form pan, you can make decorations
directly on the tortoni such as grid marks before serving.
I serve by cutting a wedge, placing it off to the side of
the plate, then take chocolate ganache (recipe below), put
it in a squeeze bottle (I use a clean plastic ketchup bottle
with a very small opening) and make a few zigzag moves on
the plate next to the tortoni, add a fanned out strawberry
and a fresh sprig of mint.
Chocolate Ganache Recipe:
In a small saucepan over low heat, add cream, corn syrup,
and semi-sweet chocolate; stirring until melted. Place
chocolate mixture in squeeze bottle; store at room
temperature until ready to use (this can be made the day
When you're ready to use it, place in microwave or hot water
to make sure it is soft enough to use; Test it first on
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