Robin's FYI

Baking with Coffee

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Espresso Cheese Cake

  14 chocolate wafers - finely crushed
  1 cup ground slivered almonds
  1/4 cup butter, melted
  2 tablespoons water
  1 tablespoon instant espresso coffee powder
  3 tablespoons Kahlua
  3 (8 oz.) packages cream cheese, softened
  1 cup sugar
  2 tablespoons flour
  1 teaspoon vanilla
  4 eggs, slightly beaten
  dark chocolate covered espresso beans
  1. In small bowl, combine chocolate wafers, almonds and butter.
  2. Press mixture evenly onto bottom and 2" up side of 9" spring form pan.
  3. Place in refrigerator.
  4. In small saucepan, combine chocolate, water and espresso powder.
  5. Stir over low heat until chocolate starts to melt.
  6. Remove from heat, stirring until smooth.
  7. Stir in Kahlua
  8. Let cool
  9. In large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth
  10. Add eggs, beating on lowest mixer speed, just until blended (do not over beat).
  11. Reserve 2 cups of cream cheese mixture, set aside.
  12. Stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined.
  13. Pour into crust
  14. Place pan on baking sheet.
  15. Bake at 350o F until sides are set and center is soft set (about 30 min.).
  16. Carefully pour reserved mixture around edge of cheesecake, gently spread evenly over entire surface.
  17. Bake until center appears nearly set (20-25 min.).
  18. Cool 10 min. on wire rack.
  19. Using a thin knife, carefully loosen side of cheesecake from pan.
  20. Cool 30 minutes more,  remove side of pan.
  21. Cover and refrigerate for 4 hours.
  22. Garnish with chocolate covered espresso beans.