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Cappucino Cake and Cheesecake Recipes

Updated on September 17, 2016

Cappuccino Cheesecake

30 mins to make, serves 10-12

Ingredients

Baking & Spices

  • 1 Cinnamon
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract
  • 2 cups Whipped cream

Snacks

  • 1 cup Shortbread cookies

Drinks

  • 3 tbsp Espresso, instant powder

Dairy

  • 4 tbsp Butter, unsalted
  • 24 oz Cream cheese
  • 8 oz Sour cream
  • 3/4 cup Whole milk

Desserts

  • 1/4 oz Gelatin, unflavored powdered

Directions

For the Crust:

  1. Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.
  2. For the Filling:
  3. Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
  4. Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.
  5. Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.
  6. Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.
  7. Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.

Cappuccino Cheesecake
Cappuccino Cheesecake
Cappuccino cake
Cappuccino cake

Cappuccino cake

45 mins to make, makes 12 slices

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs

Baking & Spices

  • 2 tbsp 250g light soft brown sugar plus, light soft
  • 2 tbsp Brown sugar, light soft
  • 300 g Self-raising flour

Nuts & Seeds

  • 50 g Walnuts, toasted and finely chopped

Drinks

  • 1 Cocoa powder or drinking chocolate to decorate
  • 200 ml Coffee, very strong

Dairy

  • 1 250g pack Butter
  • 1 500g tub Mascarpone

Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric beaters until pale and creamy. Add the fl our and eggs in one go and keep beating until evenly mixed. Fold in the walnuts (if using) and half of the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.

  2. Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the remaining coffee with the extra sugar and sprinkle 4 tbsp over the sponges. Leave to cool completely.

  3. While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.

Cappuccino Mousse Trifle
Cappuccino Mousse Trifle

Cappuccino Mousse Trifle

35 mins to make

Ingredients

Vegetarian

Baking & Spices

  • 2 packages (3.4 ounces each) instant vanilla pudding mix, instant
  • 1 oz Chocolate, semisweet
  • 1/4 tsp Cinnamon, ground
  • 1 carton Topping, frozen whipped

Bread & Baked Goods

  • 2 loaves (10-3/4 ounces each) frozen pound cake, frozen

Drinks

  • 1/3 cup Instant coffee granules

Dairy

  • 2 1/2 cups Milk

Directions

  1. In a large bowl, stir milk and coffee granules until dissolved; remove 1 cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping.
  2. Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture and pudding mixture and a fourth of the grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Sprinkle with cinnamon. Cover and refrigerate until serving. Yield: 16-20 servings.

Chocolate Cappuccino Cheesecake

Ingredients

Refrigerated

  • 3 Eggs

Baking & Spices

  • 8 oz Chocolate, semisweet
  • 2 tbsp Confectioners' sugar
  • 18 tbsp Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

Snacks

  • 1 cup Chocolate cookie crumbs

Drinks

  • 2 tsp Espresso granules, instant

Dairy

  • 1/4 cup Butter
  • 3 (8 ounce) packages Cream cheese
  • 1 cup Heavy whipping cream
  • 1 cup Sour cream
  • 2 tbsp Whipping cream

Beer, Wine & Liquor

  • 3/8 cup Kahlua

Instructions

  1. Preheat oven to 350 degrees. On the bottom rack, place a 9×13 pan and fill with hot water (this creates a make-shift steam bath) and place the other rack in the middle position. Butter a 9-inch springform pan.
  2. To make the crust, combine the chocolate wafer crumbs, butter, 2 Tbsp sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  3. In a double boiler combine the chocolate and heavy cream. Stir frequently until melted and smooth. Set aside to cool slightly.
  4. In a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth. Carefully add chocolate mixture, blend well. Stir in sour cream, salt, coffee, coffee liqueur, and vanilla; beat until combined. Pour mixture into prepared pan.
  5. Bake over the pan of hot water for 45 minutes. Center will be soft but will firm up when chilled. Turn off oven, crack the oven door, and let the cheesecake rest with the door ajar for 45 minutes. Remove from oven, cover with plastic wrap, and chill for 12 hours.
  6. To make the whipped cream combine the heavy cream and sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Add in the coffee liquer and increase the speed to high, beating for another 20 seconds or so until stiff peaks form.
  7. Slice the cheesecake and serve with the Kahlua whipped cream and the chopped chocolate covered espresso beans.

Chocolate Cappuccino Cheesecake
Chocolate Cappuccino Cheesecake

Salted Caramel Cappuccino Cheesecake

1.5 hrs to make

Ingredients

Refrigerated

  • 4 Eggs, large

Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 1/2 cup Brown sugar, packed
  • 1/2 cup Caramel ice cream topping, hot
  • 1 cup Chocolate chips, semisweet
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Sea salt, coarse

Snacks

  • 1 package Chocolate wafers

Drinks

  • 4 tbsp Espresso, instant powder

Dairy

  • 3 packages (8 ounces each) cream cheese
  • 1/2 cup Butter
  • 1/2 cup Sour cream

Beer, Wine & Liquor

  • 1/4 cup Kahlua

Directions

  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. Place the first five ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up sides of prepared pan.
  3. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  5. Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving.

Salted Caramel Cappuccino Cheesecake
Salted Caramel Cappuccino Cheesecake

Buttermilk Cappuccino Cake

Serves 8-10

Ingredients

Vegetarian

Refrigerated

  • 5 Egg whites
  • 2 Egg yolks
  • 4 Eggs

Baking & Spices

  • 1 2/3 tbsp Baking powder
  • 3 1/3 cups Cake flour
  • 4 cups Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt
  • 3 tsp Vanilla

Drinks

  • 1/2 cup Espresso, instant powder

Dairy

  • 24 oz Butter
  • 1 2/3 cups Buttermilk

Liquids

  • 1 cup Water

DIRECTIONS

  1. For the cake: Preheat oven to 350°F. Grease three 8-inch cake pans with butter and line with rounds of parchment paper. Set aside.
  2. Sift flour, baking powder, nutmeg, and salt together, and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on high speed for approximately five minutes, stopping periodically to scrape down the sides.
  3. Reduce the mixer speed to low and begin adding the eggs, yolks, and vanilla in three additions, mixing thoroughly each time and stopping to scrape down the sides and bottom of the bowl.
  4. Stop the mixer and add half the dry mixture and half the buttermilk. Mix on low until just incorporated. Scrape down the sides and add the rest of the dry ingredients and buttermilk. Mix on low speed until just incorporated. Scrape down the sides and finish mixing by hand with a large spatula. Take care not to over mix.
  5. Divide the batter evenly between the three prepared cake pans and bake at 350°F for approximately 20 minutes, rotating halfway through. Remove from the oven when the tops are golden brown and a tester inserted into the center comes out clean. Cool in the pan for 20 minutes, then run a knife along the edges to loosen and carefully invert onto cooling racks. slowly peel off the parchment and allow to cool completely before decorating.
  6. For the soaker: Combine water and sugar in a small saucepan and cook over medium heat until the sugar has dissolved. Remove from the heat and stir in the espresso powder. Allow the mixture to cool before use.
  1. For the frosting: Bring a medium-sized pot of water to a boil. Set a mixing bowl containing the egg whites and sugar over the pot of water and whisk vigorously and continuously for approximately 6 minutes, until the mixture reaches 140°F on an instant read thermometer.

Cappuccino Cheesecake

8 hrs to make, serves 1

Ingredients

Vegetarian

Refrigerated

  • 4 Eggs, large

Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Chocolate
  • 1 cup Semi-sweet chocolate chips
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla extract

Snacks

  • 8 Graham crackers, whole

Drinks

  • 4 tsp Espresso powder or 4 teaspoons instant coffee, instant powder

Dairy

  • 5 tbsp Butter, unsalted
  • 4 (8 ounce) packages Cream cheese
  • 1/2 cup Whipping cream

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
  3. Bake crust 10 minutes.
  4. Cool.
  5. Maintain oven temperature.
  6. Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
  7. Using electric mixer, beat cream cheese in large bowl until smooth.
  8. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
  9. Beat in flour.
  10. Stir espresso mixture until power dissolves, beat into cream cheese mixture.
  11. Stir in chocolate chips.
  12. Pour batter over crust.
  13. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
  14. Cool on rack for 30 minutes; chill, uncovered for 6 hours.
  15. Cut around cake to loosen.
  16. Release pan sides.

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