Coffee & Kahlua baked into this Creamy Cheesecake topped with Chocolate Ganache, Fresh Cream and Chocolate Covered Espresso Beans let this Coffee Cheesecake be the next stunner at your dinner table!
Ugh you guys, coffee cheesecake and chocolate? Wow. New fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can’t blame him.
The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all time favorite things.
What really inspired this Cheesecake was a random Trader Joe’s trip. You know the ones were you end up spending $200 at Trader Joe’s and you’re like how is that even possible? Well, impulse purchases, specifically the chocolate covered espresso beans for this Coffee Cheesecake, and the 3 million other things I had to have.
While you could totally leave off the Chocolate Covered Espresso Beans I really do believe it gives it that something extra. You know like Elle Woods spraying her resume with perfume?
I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say!!
Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner.
And while I never want a Cheesecake that cracks if you’re pouring chocolate ganache on top who the heck cares!
675 Grams (24oz) Cream Cheese, very soft at room temp.
220 Grams (1 cup) Granulated Sugar
139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
77 Grams (1/3 Cup) Heavy Cream
1 Tablespoon Vanilla Paste
2 Tablespoons Instant Coffee Granules
3 Tablespoons Kahlua Liquor (Water can be substituted for Kahlua)
3 Large Eggs, at room temp.
8oz Dark Chocolate Finely Chopped
4oz Heavy Cream
8.4 ounces (1 Cup) Heavy Whipping Cream
1 Teaspoon Vanilla Extract
1 Teaspoon Dry Milk Powder
Chocolate Covered Espresso Beans (Optional)
Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, and vanilla paste mixing until fully combined.
In a small bowl mix together coffee granules and Kahlua until coffee is dissolved. Add to cheesecake batter mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.
When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then top with Chocolate Covered Espresso Beans, as many or as little as you would like. Store in fridge for up to 5 days.
Chewy Brown Butter Chocolate Chunk Cookies are filled with Espresso Powder and dunked in more Espresso Powder before they are baked to perfection
There’s nothing better than a warm chocolate chip cookie, okay maybe cheesecake or creme brulee or maybe all three are my dream?! Yes all three.
Specifically, these cookies though. Damn Gina. I ain’t a coffee lover but I love coffee flavored things, and these hit the spot.
First I started with browning my butter, and let’s be honest you know it’s going to be a winner just knowing brown butter is involved.
Then I mixed in some room temperature butter, added in brown sugar and granulated sugar and beat the mixture for 2 minutes then let the batter sit for 30 seconds beat for another 2 minutes and repeated that for 3 more times.
Then I added in the eggs and vanilla extract.
While that was mixing I added flour, salt, baking soda, cornstarch and espresso powder to a large bowl and whisked to combine.
Next I added the flour mixture, mixing just to combine and folded in the chocolate chunks. Chilled the dough for 3o minutes.
And lastly rolled the dough into balls and dunked the balls in espresso powder before baking for 9-11 minutes or until golden brown.
With Espresso in the cookies its only natural to have these for breakfast 🙂
In a medium saucepan over medium heat melt the 2 oz of butter, watch carefully and brown the butter. The butter will began to turn more of a golden color with brown flecks and become foamy, you will smell a nutty aroma. This is browned butter, take it off before it becomes burnt butter.
In the bowl of an electric mixer add the brown butter and the regular butter. Add the brown sugar and granulated mix and beat for 2 minutes. After the two minutes let the batter rest for 30 seconds and repeat the process 3 more times.
Then add the eggs and vanilla extract and beat for 2 more minutes.
In a seperate bowl mix together the flour, salt, baking soda, espresso powder and cornstarch.
Slowly add flour mixture to the butter mixture, mixing just until combined. Fold in chocolate chunks. Place dough covered in fridge for 30 minutes to an hour.
Preheat oven to 350F and line a baking sheet with a silpat line or parchment paper.
Scoop 2 tablespoons balls of dough and dip/ roll in espresso powder, bake for 9-11 minutes or until golden brown.
I have this weird relationship with coffee and espresso. I absolutely love the smell of it. I absolutely love Kahlua and Tiramisu. But a cup of coffee, well that’s not my favorite thing in the world. These brownies have a teaspoon of espresso grounds. Which was a nice addition. The flavor was there and it complimented the chocolate but was not over whelming. Next time you need a batch of yummy chewy brownies give these a go. I took them into work still warm and it wasn’t long before they were gone!
Preheat oven to 350F and spray a 9X13 pan with non stick cooking spray.
In a saucepan over low heat melt the butter. Once butter is melted add in sugar. Mix sugar until fully incorporated. Let cook for 2 minutes. Do NOT let mixture boil.
In bowl of an electric mixer combine sugar mixture with eggs, cocoa powder, salt, baking powder, espresso powder and vanilla extract. Mix well.
Slowly add in flower and chocolate chips. (Note: The chips melted when I added them, I enjoyed this in the brownies but if you want actual chips in the brownies then let the sugar mixture cool before combining everything else)
Bake in oven for 45 minutes - do the good old toothpick test to see when they are done. Note: Wet batter on toothpick means they need longer.