19477 makeover semisweet espresso cheesecake Recipes

graham cracker crumbs, crushed gingersnap cookies (about 8 cookies), sugar, butter, melted, reduced-fat cream cheese, half-and-half cream, sugar, king arthur unbleached all-purpose flour, salt, lemon juice, orange juice, eggs, lightly beaten, reduced-sugar cherry pie filling, reduced-fat sour cream, sugar, vanilla extract

butter, softened, sugar, pastry flour (or 3/4 cup cake flour plus 1/2 cup all-purpose flour), ground, toasted hazelnuts, four 8-oz. package. cream cheese, softened, sugar, eggs, vanilla, half-and-half or light cream, all-purpose flour, instant espresso powder mixed with 2 tbsp. boiling water, semisweet chocolate pieces, melted and cooled

semisweet chocolate, unsweetened chocolate, cocoa powder, instant espresso or 1 1/2 tbsp instant coffee powder, unsalted butter, cut into quarters, eggs, room temperature, vanilla extract, sugar, salt, all-purpose flour

semisweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter (8 tbsp, cut into pieces, plus more for the pan ), eggs, at room temperature, sugar, brewed espresso, cooled to room temperature, ground espresso beans, salt, all-purpose flour, plus more for the pan

butter, softened, powdered sugar, instant espresso powder (or regular instant coffee crystals), vanilla, ground cinnamon, all-purpose flour, semisweet chocolate, finely chopped, powdered sugar, unsweetened cocoa powder

butter, cut into chunks, unsweetened chocolate, granulated sugar, instant espresso powder or instant coffee, eggs, vanilla, all-purpose flour, powdered sugar, coffee-flavored liqueur , such as kahlua, semisweet chocolate chips (about 1 1/2 oz.)

reduced-fat oreo cookie crumbs, butter, melted, reduced-fat cream cheese, fat-free sweetened condensed milk, vanilla extract, instant coffee granules, water, chocolate syrup

semisweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter, cubed, espresso coffee, brown sugar, eggs, frozen raspberries, thawed

butter , cut into pieces, unsweetened chocolate, coarsely chopped, all-purpose flour, baking powder, salt, eggs, sugar, instant espresso powder, coffee-flavored liqueur, vanilla, chocolate-covered coffee beans (optional), coarsely chopped semisweet chocolate, butter, milk

semisweet chocolate, chopped, marshmallows, instant espresso coffee powder, sugar, evaporated milk, unsalted butter, cut up, toasted pecan halves, coarsely chopped

all-purpose flour, baking soda, dark brown sugar , firmly packed, sugar, butter, softened, unsweetened baking chocolate, espresso granules, instant or 1 tbsp instant coffee granules, water, boiling, eggs, vanilla extract, almond extract, semi-sweet chocolate chips, semisweet chocolate, butter, softened, almonds, sliced

heavy cream, corn syrup, butter, freshly brewed espresso (or very stong hot coffee), good semisweet chocolate (half semisweet and half bittersweet chocolate is an excellent variation)

semisweet chocolate , such as ghiradelli, chopped into 1/2-inch pieces, unsalted butter, at room temperature, dark chocolate covered espresso beans, flour, unsweetened cocoa powder, baking powder, fine sea salt, sugar, eggs, at room temperature, pure vanilla extract, semisweet chocolate chips , such as nestle toll house

flour, sugar, espresso powder, salt, milk, water, butter, melted, eggs, half-and-half, honey, semisweet chocolate, chopped, coffee ice cream, dark chocolate , curls, espresso powder

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

semisweet chocolate, chopped, unsweetened chocolate, chopped, unsalted butter cut into pieces (plus more for pan ), sugar, brewed espresso or double strength coffee cooled to room temperature, ground espresso beans, salt, all purpose flour (plus more for pan )

reduced-fat creme-filled chocolate sandwich cookies, crumbled, butter, melted, reduced-fat cream cheese, fat-free sweetened condensed milk, vanilla extract, instant coffee granules, water, chocolate syrup

biscotti crust , recipe follows, cream cheese, at room temperature, sugar, cornstarch, eggs, egg yolks, pure vanilla extract, sour cream, ground toasted hazelnuts, frangelico , or other nut-flavored liqueur, unsweetened espresso concentrate, clear orange caramel sauce , recipe follows, hazelnut biscotti cookies, ground toasted hazelnuts, light brown sugar, dried fine bread crumbs, unsalted butter, melted, sugar, water, grated orange zest, fresh lemon juice, fresh orange juice