TRIPLE COFFEE CHEESECAKE


TRIPLE COFFEE CHEESECAKE

INGREDIENTS
For Kahlua Cheesecake:
10 chocolate graham crackers, about 1 1/2 cups (130g) cookie crumbs
1/4 cup (57g) melted butter
16 ounces (453g) cream cheese, softened
2 eggs
1/2 cup (100g) white granulated sugar
1/4 cup (62ml) sour cream
1/2 cup (113g) mascarpone cheese, softened
1/4 cup (60ml) Kahlua, or strong espresso
1 tablespoon instant coffee

For Coffee Mousse:
1 cup (236ml) heavy cream
4 ounces (113g) mascapone cheese
1/2 cup (118ml) sweetened condensed milk
1/4 cup (45g) chocolate chips, melted
1/4 cup (60ml) espresso
2 to 3 tablespoons (45ml) Kahlua
2 teaspoons (6g) unflavored gelatin

For Coffee Whipped Cream:
8 ounces (226g) cream cheese
1/2 cup (88g) chocolate chips, melted
1/4 cup (60ml) Kahlua
pinch of salt
2 cups (473ml) heavy cream

INSTRUCTIONS
  1. Prepare the Kahlua coffee cheesecake layer first. Wrap a 9-inch spring form with foil in preparation for a water-bath. Preheat oven to 325F.
  2. Place chocolate graham crackers into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are well coated. Transfer the crumbs into spring form pan and press firmly into the bottom of the pan, creating an even and firm crust; set aside.
  3. get the full recipes @ tatyanaseverydayfood.com

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