Cappuccino Fudge Cheesecake Gluten Free Recipes

CAPPUCCINO FUDGE CHEESECAKE (GLUTEN-FREE)

Steps:

• Crust:.
• Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
• Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
• Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
• Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
• Ganache:.
• Bring whipping cream to simmer in large saucepan.
• Remove from heat; add chocolate and Kahlua.
• Whisk until chocolate is smooth and no lumps remain.
• Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
• Chill until ganache is firm, about 30-45 minutes.
• For Filling:.
• Preheat oven 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 powder is dissolved. Beat into cream cheese mixture.
• Beat in eggs 1 at a time, occasionally scraping sides of bowl.
• Pour filling over cold ganache in crust.
• Place cheesecake on rimmed baking sheet (important, butter drips out).
• Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
• Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
• Topping:.
• Whisk sour cream, sugar and vanilla in medium bowl to blend.
• Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
• Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
• Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
• Run small, sharp knife around edges of cheesecake to loose, release side pan.
• Transfer cheesecake to platter.
• Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
• Pipe diagonal lines atop cheesecake, about 3/4" apart.
• Repeat in opposite direction, making a grid.
• Pipe rosettes of ganache around top edge of cake.
• Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
• Chill until firm, at least 6 hours.
• Enjoy!

CAPPUCCINO CHEESECAKE

Steps:

• Crust: Preheat oven to 325 degrees.
• Stir together nuts, margarine and sugar.
• Press onto bottom of 9-inch springform pan.
• Bake 10 minutes.
• Filling: Turn oven temperature to 450 degrees.
• Dissolve coffee granules with cinnamon in boiling water and set aside to cool.
• Beat cream cheese, sugar and flour at medium speed with electric mixer until well blended.
• Add eggs one at a time, mixing well after each addition.
• Blend in sour cream.
• Gradually add cooled coffee mixture to cream cheese mixture, mixing until well blended.
• Pour over crust and bake for 10 minutes.
• Reduce oven temp to 250 degrees and continue baking 1 hour.
• Loosen cake from rim of pan and cool before removing rim of pan.
• Chill and garnish with whipped cream if desired.

MARBLED CAPPUCCINO FUDGE 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 small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. 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., For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.

CAPPUCCINO-FUDGE CHEESECAKE

Steps:

• For crust:.
• Finely grind cookies, chopped chocolate, brown sugar, and nutmeg in processor.
• Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute.
• Transfer crumbs to 10-inch-diameter springform 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.
• For ganache:.
• 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.
• For filling.
• 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 of bowl.
• 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 temperature.
• 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.
• (Can be made 4 days ahead. Wrap loosely in foil, forming dome over lattice; keep chilled.).