Looking for a good coffee cheescake recipe?!
Answers: I'm looking for a recipe that uses actual liquid coffee (that way I can adjust the strength/flavor). All the ones I have found use instant coffee. Thanks!
CHOCOLATE MOCHA CHEESECAKE
1 1/2 (8 1/2 oz.) pkgs. chocolate wafer cookies (about 60 cookies)
1/4 lb. (1 stick) unsalted butter, room temperature
12 oz. pkg. chocolate chips
2 (8 oz.) pkgs. cream cheese, room temperature
1 1/4 cups sugar
6 lg. eggs
1 cup whipping cream
2 tsp. vanilla extract
1/4 cups Kahlua or strong coffee
Make crust: Crush cookies to measure 3 cups crumbs. Add butter and mix until blended. Press into bottom and up 3/4 sides of 9x3 springform pan.
Reserve 1/2 cup chocolate chips and set aside. Melt remaining chips. Beat cream cheese and sugar until light and fluffy. Add eggs one at a time, beating constantly. Mix in unwhipped cream, vanilla, Kahlua or coffee, and melted chocolate. Mix until well blended. Pour filling in crust. Sprinkle reserved chips over top.
Bake at 350 degrees for one hour. Turn off oven and leaves cake in oven to cool. Cake will sink and crack. Cover and refrigerate overnight.
CAPPUCCINO CHEESECAKE
1 oz. semi-sweet chocolate, broken in 1/2" chunks
CRUST:
1 1/2 tbsp. softened butter
6 oz. chocolate wafer cookies, broken in pieces
2 tbsp. sugar
3 tbsp. warm, melted butter
BATTER:
2 1/4 lb. cream cheese, room temperature, cubed
1/4 cup whipping cream
1 cup sugar
1 1/2 tsp. vanilla
5 eggs
1/4 cup hot double-strength espresso coffee
3 tbsp. Kahlua or Tia Maria
1/2 tsp. lemon juice
Adjust oven rack to center position. Heat oven to 350 degrees. Insert metal knife blade in food processor, with machine running, drop semi-sweet chocolate pieces through food chute. Process until ground; transfer to heatproof bowl. Set aside.
For Crust: Generously coat an 8 inch springform pan with the softened butter. Process cookies with sugar until fine crumbs. With machine running, drizzle in warm melted butter; process until crumbs glisten, usually 15 seconds. Process 5 seconds longer. Press crumbs evenly onto bottom and sides of prepared pan. Chill 5 minutes. Bake at 350 degrees for 5 minutes. Cool completely on wire rack.
For Batter: Put metal blade into clean container. Put cream cheese, whipping cream, sugar and vanilla into container. If necessary, push cheese down into container. Put eggs in cup with pour in spout. Lightly beat and set aside. Process cheese 15 seconds; scrape down sides of bowl and process again until cheese moves in a smooth whirlpool.
With machine running pour eggs through chute within 20 seconds. Reserve 2 1/3 cups of batter in separate cup. Mix ground chocolate with hot coffee until dissolved. Stir in kahlua. Add to batter remaining in processor. Mix with 3 or 4 pulses stirring down sides of container. Pour into prepared crust.
Bake at 350 degrees for 40 minutes or until a wide ring of firm batter forms around inside of man rim about 1 1/2 inches and center is still liquid. Remove from oven. Reduce oven heat to 325 degrees. Stir lemon juice into the reserved batter. Working carefully, pour batter inside rim of pan just over set portion of coffee layer. Pour batter over itself and allow it to flow to center. Do not pour lemon batter into center of cake or layers will not be even when baked.
Carefully return pan to oven. Bake at 325 degrees for 35 minutes or until sides are risen and center is just set but still indented. Cool without disturbing on wire rack until bottom and sides of springform are completely cool. Remove pan rim. Loosely cover cake with plastic wrap; refrigerate until firm, at least 4 hours preferably overnight.
BROWNSTONE'S LOUISIANA COFFEE
CHEESECAKE WITH PECAN SAUCE
1 cup fine graham cracker crumbs
1/2 cup ground pecans
1/4 cup melted butter
3 (8 oz.) pkgs. cream cheese, softened
1 1/4 cup firmly packed dark brown sugar
4 lg. eggs
2 tbsp. strong brewed coffee
Sweetened whipped cream and pecan halves for garnish
Pecan Sauce (recipe follows)
In bowl, combine cracker crumbs, ground pecans, and melted butter; stir until well mixed and press into bottom and part way up the sides of buttered 9 inch spring-form pan. Place in freezer while preparing filling. In large bowl, beat together cream cheese and brown sugar until fluffy. Beat in eggs, one at a time, blending after each addition. Beat in coffee and pour mixture in prepared crust. Bake at 350 degrees until set in the middle, about 50 to 60 minutes. Turn off oven and leave door open to let cheesecake partially cool. Remove from oven and cool on wire rack. Refrigerate until time to decorate. Remove side of pan and place cake on serving platter. Garnish with whipped cream and pecan halves. Refrigerate. Serve with warm Pecan Sauce.
PECAN SAUCE:
1/2 cup unsalted butter
1 cup heavy cream
1 cup firmly packed dark brown sugar
1/4 c. strong brewed coffee
2 tbsp. bourbon
1 cup pecan halves
In medium, heavy saucepan, melt butter. Add cream, brown sugar, coffee, and whiskey. Bring slowly to a boil and simmer five minutes. Remove from heat and stir in pecan halves. Serve warm.
Look on the Krups website. I got a recipe for it from them a few years ago, but am not sure if they still offer it.
Wake Up and Smell the Coffee Cheesecake
Ingredients
1 1/2 cups graham cracker crumbs
1 tablespoon sugar
1 each egg white
------------------filling-------------...
2/3 cup sugar
1/3 cup flour, all-purpose
1 tablespoon cornstarch
1 1/2 cups cottage cheese (low-fat 1%)
8 ounces cream cheese (light)
1 each egg
2 each egg whites
1 teaspoon vanilla extract
1/2 cup milk, skim
2 tablespoons instant coffee
1/3 cup sour cream, light
3 each egg whites at room temperature
4 tablespoons sugar
Directions
Preheat oven to 375F.
Combine graham crumbs and sugar in a small bowl.
Add egg white and mix well.
Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray.
Bake just until edges feel firm and dry, about 8 minutes.
Let cool.
Reduce oven temperature to 300F.
Combine first amount sugar, flour, and cornstarch in a small bowl.
Set aside.
Process cottage cheese in a blender until smooth.
Transfer to a large bowl.
Add cream cheese, egg, and first amount egg whites.
Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended.
Add vanilla and beat again.
Mix coffee granules with skim milk until dissolved.
Add to cheese mixture along with sour cream.
Beat until smooth.
In separate bowl, beat second amount egg whites with a mixer at high speed until soft peaks form.
Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form.
Fold egg white mixture into cheese mixture.
Pour batter into prepared crust.
Bake for 1 hour and 10 minutes, or until almost set.
Turn oven off. Leave cake in oven for 1 hour.
Cool completely. Cover and refrigerate for 8 hours or overnight.
Run knife along edges of cake before removing sides of pan.
Makes 12 servings.
layered coffee cheesecake
Ingredients
15 Oreo cookies - crushed (you can use chocolate chip cookies too, but oreos go best with coffee, and they are my personal favorites!)
3 tbsp butter - melted in microwave
2 packets of 12 oz cream cheese - softened by beating
1 1/2 cups sugar
3 eggs
3 tbsp all-purpose flour
1/8 cup flavored instant coffee powder (I used French Vanilla)
1/3 cup espresso coffee
2 tbsp cocoa powder
3 tbsp Kahlua (or any other coffee liquer)
White frosting or whip cream - for garnish
Preparation
For the crust, mix the butter and cookies and pat them into a springform pan lined with parchment paper. You can even use a shallow round small pizza pan to make the crust. Set side in the refrigerator to freeze.
Now mix together the cream cheese and sugar until well blended. Add the eggs, one at a time and beat well. Divide the cream cheese into 2 parts, 3/4 and 1/4th distribution. Add the plain flour, flavored coffee powder and coffee liquer to the larger part and the espresso powder and cocoa powder to the smaller part. Pour the first larger layer of cream cheese mixture into the crusted pan. Then top it with the remaining espresso-cream cheese layer. Preheat the oven to 325 degrees and bake for 40-50 mins, or until it looks baked except for the center to be wiggling a little.
Run a knife or metal spatula around rim of pan to loosen the cake; allow it to cool completely before removing it. Refrigerate for 4 hours or overnight. It is best prepared a day in advance. Now use a frosting cone and fill it with whip cream. Nip a very tiny hole in the cone and make cris-cross lines on the cake as shown in the pic. For more elaborate occasions, you can be more creative and make designs or patterns. Right before serving, gently cut the cake into wedges and serve with a hot cup of Cappucino!!
Coffee Cheesecake
Graham Cracker Crust
Soft butter, for the pan
1 1/2 cups graham cracker crumbs
2 tablespoons (packed) light brown sugar
1/4 teaspoon ground cinnamon
Pinch salt
5 tablespoons melted butter
Cheesecake Filling
1 1/2 pounds (three 8-ounce packages) regular cream cheese
1 1/4 cups sugar
3 large eggs, at room temperature
1 large egg yolk
1/3 cup heavy cream
1/3 cup regular sour cream
2 tablespoons Kahlua or other coffee liqueur
1 to 1 1/2 tablespoons finely ground, powder-like coffee
1. Using soft butter, grease the bottom of a 9-inch springform pan. Set aside.
2. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl; toss with hands, to stir. Add the melted butter. Use a wooden spoon to combine, then switch to your fingers and rub until evenly mixed. Spread the crumbs evenly in the pan, then press them into the bottom and about 1/2 inch up the side. Refrigerate for 10 minutes. Adjust one of your oven shelves to the center position, and preheat the oven to 350 degrees.
3. Put the pan on the center oven rack and bake the crust for 7 minutes. Transfer to a rack and let cool. Turn the oven temperature down to 300 degrees. When the pan has cooled, butter the sides with soft butter.
4. Using a stand mixer fitted with a flat paddle, blend the cream cheese over medium to medium-low heat, until smooth, stirring down sides several times. Do not over-beat: you don't want to beat air into the filling. With the machine running, add the sugar about 1/3 at a time, mixing for 15 to 20 seconds after each addition. Scrape down the bowl several times.
5. Whisk the eggs and extra yolk in a medium mixing bowl just until blended. Blend half of the eggs into the cream cheese, until smooth, then blend in the remaining eggs. Add the cream, sour cream, Kahlua, ground coffee, and vanilla. Blend just until evenly combined, scraping down the bowl once or twice.
6. Have an assistant hold a large mesh sieve over the pan, then pour the batter through the sieve into the pan; the sieve will catch any clots that might encourage the cake to crack.
7. Put the pan on the center oven rack and bake for 55 to 65 minutes. When done, the top of the cake will have risen slightly, more at the edges than in the center. Aside from, perhaps, a small circle in the center, the cake should have a "flat" rather than a shiny surface. When the cake is done, turn off the oven, open the door several inches, and let the cake cool in the oven for 1 hour. (Don't worry if the cake develops a crack. You can always cover it with whipped cream later, if you like.)
8. Transfer to a cooling rack and cool for several hours, to room temperature. Refrigerate overnight. Remove the side of the pan andserve.
Makes 12 to 14 servings
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You can still adjust the strength with instant coffee. Use less or more depending on your preference. When doing a search for coffee cheesecake also search under cappuccino cheescake, this will give you even more results. Here is my recipe however it does have the instant coffee.
1 cup chocolate wafer cookie crumbs
3 Tbsp. sugar
2 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. MAXWELL HOUSE Instant Coffee
3 Tbsp. coffee-flavored liqueur
PREHEAT oven to 350 F if using a silver 9-inch springform pan (or to 325 F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.
BAKE 1 hour and 5 min. to 1 hour and 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.