UNBAKED COFFEE CREAM CHEESECAKE
A nice light creamy coffee flavoured cheesecake. A change from the usual chocolate or lemon. I usually use Arnotts 'Nice' biscuits. Cook time does not include any chilling time. NOTE: Biscuits in New Zealand are Cookies in the USA.
Provided by Jen T
Categories Cheesecake
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Crust:.
- Crush biscuits and add melted butter.
- Mix then press into a 20cm springform pan and refrigerate.
- Filling:.
- Add beaten egg yolks to sugar salt and gelatine in a pot.
- Mix in the milk and blend well.
- Place over a low heat and stir until the gelatine is dissolved.
- Remove from heat and stir in instant coffee and cool.
- Beat cream cheese until smooth.
- Stir into the gelatine mixture with the vanilla.
- Place in fridge and stir occasionally until creamy and smooth and cooled.
- Beat egg whites to soft peaks, add second measure of sugar and beat until stiff.
- Fold into the cooled gelatine mixture.
- Fold in the 1/2 cup of cream that has been softly whipped and mix till smooth.
- Pour onto crust and refrigerate 4-8hrs or overnight.
- Before serving decorate with rosettes of whipped cream and sprinkle with grated chocolate.
Nutrition Facts : Calories 616.4, Fat 45.3, SaturatedFat 28.9, Cholesterol 181, Sodium 410, Carbohydrate 45.2, Fiber 0.4, Sugar 40.7, Protein 9.9
CREAM CHEESE COFFEE CAKE
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 55m
Yield 20-24 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
Nutrition Facts :
COFFEE CREAM CHEESE SPREAD
Even folks who don't care for coffee can't resist this mild-flavored spread. It's a fun way to dress up homemade breads. -Ruth Hastings, Louisville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1 cup.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese, confectioners' sugar and coffee granules until light and fluffy. Serve with bread, bagels or toast. Store in the refrigerator.
Nutrition Facts :
COFFEE & CREAM CHEESECAKE
Here's a cheesecake for all of the cafe latte fans out there-made with cream cheese, instant coffee and a hint of vanilla.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, dissolve coffee granules in water; set aside.
- Beat cream cheese in large bowl with mixer until creamy. Add 1 cup sugar; beat until blended. Mix in coffee mixture, sour cream, milk and vanilla. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Bake 1 hour to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 140 mg, Sodium 280 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 19 g, Protein 6 g
COFFEE & WALNUT CHEESECAKE
Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve
Provided by Jane Dunn
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
- For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
- To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 656 calories, Fat 56 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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