CAPPUCCINO CHEESECAKE
Instead of pouring the decadent ganache over the top of this coffee-flavored cheesecake, I use most of it to cover the chocolate crust. -Linda Stemen, Monroeville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate., Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet. , Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. 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. Just before serving, arrange garnishes over top.
Nutrition Facts : Calories 640 calories, Fat 44g fat (26g saturated fat), Cholesterol 161mg cholesterol, Sodium 319mg sodium, Carbohydrate 53g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
FRENCH VANILLA CAPPUCCINO MIX
I've had this coffee mix for many years and actually found it in a cookbook from a craft show. My family enjoys it so much that when I make up a batch it disappears almost immediately.-Tammy Fleury, Escanaba, Michigan
Provided by Taste of Home
Time 20m
Yield 1 serving.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Store in an airtight container in a cool, dry place for up to 2 months., Yield: 16 servings (4 cups total)., To prepare cappuccino: Place 1/4 cup mix in a coffee mug. Add 1 cup hot water; stir until combined. Top with whipped cream; sprinkle with baking cocoa.
Nutrition Facts : Calories 186 calories, Fat 4g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
CAPPUCCINO CHEESECAKE
Adopted in the Great RecipeZaar Adoption of 2005 and it is an adoptee I'm proud to call my own. Easy to make with a nice cappuccino flavor. I recommend using espresso powder or 2 Tbls. of instant coffee for a stronger flavor. Enjoy! Family Circle magazine original recipe.
Provided by Marg CaymanDesigns
Categories Cheesecake
Time 1h45m
Yield 12-16 serving(s)
Number Of Ingredients 11
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.
CAPPUCCINO CHEESECAKE
Steps:
- Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.
- Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
- Cut around cake to loosen. Release pan sides. Top with curls, if desired.
FRENCH VANILLA CAPPUCCINO
Make and share this French Vanilla Cappuccino recipe from Food.com.
Provided by jswope162
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Using a saucepan, add 1 cup of milk and 1/2 tea spoons of vanilla.
- On a medium heat warm the milk until it starts bubbling (stirring to prevent burning).
- Remove the milk from heat and stir sugar in to taste (suggestion 1/2 tea spoons).
- Using a hand Frother or Blender whisk milk until frothy (suggestion 60 seconds).
- Half fill a cup with fresh hot coffee.
- Add the hot milk to almost fill cup (spooning milk froth to top).
- Dust the top of cup with cinnamon.
CAPPUCCINO CHEESECAKE
My sister loves cappuccino cheesecake. I baked this for her birthday, and she was one happy camper! Prep time includes chill time.
Provided by yooper
Categories Cheesecake
Time 8h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
- Bake crust 10 minutes.
- Cool.
- Maintain oven temperature.
- Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
- Beat in flour.
- Stir espresso mixture until power dissolves, beat into cream cheese mixture.
- Stir in chocolate chips.
- Pour batter over crust.
- Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
- Cool on rack for 30 minutes; chill, uncovered for 6 hours.
- Cut around cake to loosen.
- Release pan sides.
- Top with chocolate curls, if desired.
ULTIMATE CAPPUCCINO CHEESECAKE
Skip your after-dinner coffee and indulge in a piece of this coffee-and-cinnamon-spiked cheesecake instead. It relies on creamy Italian mascarpone cheese for its smooth texture. Submitted for RSC#12 Desserts contest.
Provided by Vseward Chef-V
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 325°F.
- Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
- Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
- In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
- Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
- Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
- Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.
NO-BAKE VANILLA CHEESECAKE
Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote
Provided by Elena Silcock
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.
Nutrition Facts : Calories 436 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
FRENCH VANILLA CHEESECAKE
I got this recipe out of a book called Love Notes to our Moms.... I haven't tried it yet but it sounded wonderful... I love cheesecake and French vanilla... I'll be updated description as soon as I fix it.... Prep time includes time for yogurt cheese and cooking time includes time for cheesecake to set...
Provided by gertc96
Categories Cheesecake
Time P1DT2h
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Yogurt Cheese.
- Wrap Yogurt in cheesecloth and inverting over an open container. Place in refrigerator overnight and excess water in the yogurt will drip to the bottom of the container. The remaining yogurt cheese will be richer and creamier. (You could probably just use yogurt as well).
- Cheesecake.
- Preheat Oven to 325 degrees. Lightly coat a 10in. spring form pan with canola oil.
- In a medium bowl, combine graham cracker crumbs and applesauce. Mix well.
- Press into the bottom of spring form pan and set aside.
- Bring 1 cup water to a boil in a small saucpan. Add vanilla bean and simmer until softened, about 1 minute.
- Remove from water and when cool enough to handle, slit bean lengthwise. Scrape out vanilla bean paste with a knife and reserve.
- In a blender container, puree cottage cheese until smooth.
- In a mixing bowl, combine pureed cottage cheese, cream cheese, and yogurt cheese and blend with electric mixer on high until smooth, about 2 minute.
- Add eggs, one at a time and blend well.
- Add flour, sugar, vanilla bean paste and vanilla extract.
- Blend well and pour into crust.
- Bake for 40 minute
- Turn off oven and allow cheesecake to cool in oven an additional 30 minute.
- Remove from oven and let rest for 20 minute before refrigerating.
- In a medium saucepan, combine cherries and sugar and bring to a boil. Reduce heat and simmer until sugar is dissolved and cherries begin to break down, about 10 minute You may need to add a little water to keep from scorching.
- When cheesecake is cold, remove spring form sides and slice into 16 portions. Serve 1 tablespoons of cherries over cheesecake.
Nutrition Facts : Calories 163.5, Fat 7.6, SaturatedFat 4, Cholesterol 57.2, Sodium 176.8, Carbohydrate 17.9, Fiber 0.2, Sugar 15.5, Protein 5.9
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