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Espresso Cheesecake

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Recipe

 

Yield

1 Cake

Prep

20 min

Cook

1 hrs

Ready

2 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 x pie shell (9 inch)
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1 ½ cups hazelnuts (filberts)
chop, husk, toasted
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cup sugar
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3 tablespoons butter
melted
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1 tablespoon cocoa powder
unsweetened
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1 cup espresso, brewed
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24 ounces cream cheese
room temperature
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1 ⅓ cups sugar
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1 ½ tablespoons cornstarch
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¼ teaspoon salt
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3 large eggs
room temperature
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3 large egg yolks
room temperature
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cup light cream (half&half)
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¼ cup lemon juice
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1 tablespoon liqueur
coffee flavor, such as kahlua
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1 ½ teaspoons lemon zest
grated
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½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
1 x pie shell (9 inch)
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355 ml hazelnuts (filberts)
chop, husk, toasted
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79 ml sugar
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45 ml butter
melted
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15 ml cocoa powder
unsweetened
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237 ml espresso, brewed
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693.6 ml/g cream cheese
room temperature
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315 ml sugar
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23 ml cornstarch
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1.3 ml salt
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3 large eggs
room temperature
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3 large egg yolks
room temperature
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79 ml light cream (half&half)
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59 ml lemon juice
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15 ml liqueur
coffee flavor, such as kahlua
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7.5 ml lemon zest
grated
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2.5 ml vanilla extract
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Directions

For Crust:

Preheat oven to 350℉ (180℃).

Wrap foil around bottom and up outsides of 9" diameter springform pan.

Mix all ingredients in a medium bowl until well blended.

Press crust into bottom and up sides of prepared pan.

Bake 10 minutes. Cool on rack.

For filling:

Boil coffee in heavy small saucepan until reduced to ¼ cup.

Cool completely.

Using electric mixer, beat cream cheese, sugar, cornstarch and salt in large bowl until smooth. Beat in eggs and yolks 1 at a time, stopping occaisionally to scrape down sides of the bowl.

Mix in espresso, half and half, lemon juice, liqueur, lemon peel and vanilla.

Pour filling into crust. Let stand 15 minutes at room temperature.

Preheat oven to 350℉ (180℃).

Insert toothpick into any air bubbles that appear on surface of cheesecake.

Place cheesecake in large baking pan. Add enough cold water to pan to come ¾ inch up sides of cheesecake.

Bake until cake edges are set but center still moves slightly when pan is gently shaken, approximately 1½ hours.

Remove cheesecake from water bath. Discard foil.

Transfer cake to rack and cool.

Cover and refrigerate until well chilled.

Spoon whipped cream into pastry bag fitted with medium star tip.

Pipe rosettes of cream around top edge of cheesecake. Top each rosette with coffee bean and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 440g (15.5 oz)
Amount per Serving
Calories 159566% from fat
 % Daily Value *
Total Fat 116g 179%
Saturated Fat 53g 267%
Trans Fat 0g
Cholesterol 541mg 180%
Sodium 1001mg 42%
Total Carbohydrate 40g 40%
Dietary Fiber 5g 20%
Sugars g
Protein 58g
Vitamin A 62% Vitamin C 18%
Calcium 26% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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