The Ultimate Coffee Lover’s Cheesecake

Wednesday, November 16th, 2016 by

1s0a9879

If you like to sink your teeth into a good baking project on a cold day, this one is worth the effort. As pretty as it is delicious, it’s also the perfect dessert for a holiday dinner or special occasion. Consider it the dessert version of an after dinner coffee drink, a drink with a cinnamon-coffee layer, a chocolate-coffee layer, cream cheese frosting, and a chocolate cookie crust!

1s0a9914

Ingredients

For the cheesecake:

1 1/2 lb cream cheese softened at room temperature

14-oz can sweetened condensed milk

4 large egg yolks

1 cup sour cream

1 tablespoon confectioners sugar

1 teaspoon vanilla

4 ounces dark chocolate, melted (we used the 70% cocoa variety)

4 tablespoons turkish or extra fine ground coffee, divided between layers

4 tablespoons coffee liqueur, divided between layers

2 tablespoons cinnamon

For the crust:

24 chocolate cookies-finely crushed

1/4 cup unsalted butter-melted

2 tablespoons turkish or extra fine ground coffee

For the topping:

1 lb cream cheese softened at room temperature

1 cup sour cream

1/2 cup confectioners sugar

Dark chocolate shavings

Directions

Preheat oven to 350 degrees F. Grease a 10-inch springform pan and set aside. Finely crush the cookies in a food processor. Add the coffee and then the melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool. Reduce the oven temperature to 275 degrees and begin making the filling layers. Beat together the cream cheese and sweetened condensed milk. While beating, add the egg yolks one at a time and beat until very smooth. Add the sour cream, confectioners sugar, and vanilla. In a separate bowl, beat 4 egg whites with 1/2 t salt until stiff. Fold into the cheese mixture.

To create the layers, divide this mixture in half. For the bottom (chocolate) half, whisk in 2 tablespoons of the coffee, 2 tablespoons of the coffee liqueur, and the 4 ounces of dark chocolate. For the top (cinnamon) layer, whisk in the remaining 2 tablespoons of coffee, 2 tablespoons of coffee liqueur, and 2 tablespoons of cinnamon. Pour the chocolate batter into the 10-inch springform pan lined with the crust, followed by the cinnamon batter. Bake at 275 degrees for 1 hour. Turn off the heat and let sit (door closed) for 45 minutes or more. The cake should cool completely in the oven.

Meanwhile, beat together the first three topping ingredients and let sit at room temperature. When the cake is cool, remove from the oven, spread the cream cheese mixture over the top, and add the chocolate shavings. Run a knife around the inside of the pan and store in the refrigerator uncovered for the first few hours to prevent condensation. Remove from the pan when cold.

To serve, slice the cake while still cold using a thin, non-serrated knife and rinse the blade under hot water between slices. Another great slicing method: use a piece of dental floss, fishing line, or thin wire to cut through the cake. Drop one end at the bottom after each cut and pull it through!

Matcha Cheesecake Recipe

Friday, January 29th, 2016 by

 

Matcha Cheesecake Slices

This delicious cheesecake was made by Lori, our multitalented shipping manager, using our Matcha green tea powder. Matcha is known and loved for its robust, slightly sweet flavor and gorgeous green color. Just a few teaspoons transform this traditional cheesecake recipe into something truly impressive. The chocolate crushed cookie crust is optional, but adds texture and a great color contrast.

Ingredients

1 1/2 lb cream cheese softened at room temperature

14-oz can sweetened condensed milk

4 large egg yolks 1 cup sour cream

1 tablespoon confectioners sugar

1 teaspoon vanilla

1 teaspoon lime zest (optional)

5 teaspoons matcha powder (plus more for dusting)

For the crust:

24 chocolate cookies-finely crushed

1/4 cup unsalted butter-melted

Directions

Preheat oven to 350 degrees F. Grease a 10-inch springform pan and set aside. Finely crush the cookies in a food processor. Add melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool. Reduce the oven temperature to 275 degrees and begin making the filling. Beat together the cream cheese and sweetened condensed milk. While beating, add the egg yolks one at a time and beat until very smooth. Add the sour cream, Confectioners sugar, vanilla, lime zest, and matcha. In a separate bowl, beat 4 egg whites with 1/2 t salt until stiff. Fold into the cheese mixture. Pour batter into a 10-inch springform pan lined with the crust. Bake at 275 degrees for 1 hour. Turn off the heat and let sit (door closed) for 45 minutes or more. The cake should cool completely in the oven. Run a knife around the inside of the pan and store in the refrigerator uncovered for the first few hours to prevent condensation. Remove from the pan when cold.

To serve, make sure the cake is dry and dust the top with matcha powder using a fine mesh sieve. Slice the cake while still cold using a thin, non-serrated knife and rinse the blade under hot water between slices. Another great slicing method: use a piece of dental floss, fishing line, or thin wire to cut through the cake. Drop one end at the bottom after each cut and pull it through!

 

Strawberry Wave Cheesecake: The recipe behind the flavor

Monday, August 11th, 2014 by

Like long days lounging at the Jersey shore, enjoying buckets of fried seafood and spectacular people-watching, Strawberry Wave Cheesecake coffee is a seasonal delight you won’t find anywhere else. Inspired by the glorious cake below — baked by our shipping supervisor Lori — it’s here for only a short, sweet time, so enjoy it while it lasts!

Strawberry Cheesecake

Cheesecake may not be the first dessert that comes to mind if you’re in the mood for something light, but this recipe, adapted from a letter published in a 1962 issue of Gourmet magazine, promises to be just that — for 1962 anyway. The original recipe, titled “Mrs. Davis’ Unsinkable Cheesecake”, was named for the creator’s unsinkable determination to create a fluffier, less disastrously caloric version of the classic dessert.

 

Ingredients

1 1/2 lb cream cheese

14-oz can sweetened condensed milk

4 large egg yolks

1 cup sour cream

1 tablespoon Confectioners sugar

1 teaspoon vanilla

1 teaspoon orange or lemon zest

Strawberry jam

For the topping:

2 pints fresh strawberries

3-6 tablespoons granulated sugar

1/2 tablespoon fresh lemon juice

 

Directions

1. Beat together the cream cheese and sweetened condensed milk. While beating, add the egg yolks one at a time and beat until very smooth.

2. Add the sour cream, Confectioners sugar, vanilla, and citrus zest.

3. In a separate bowl, beat 4 egg whites with 1/2 t salt until stiff. Fold into the cheese mixture.

4. Pour batter into a 10-inch springform pan lined with a cookie or crumb crust.

5. Drop spoonfuls of strawberry jam into the batter and cut through the jam and batter with a knife to create a swirl effect.

6. Bake at 275 degrees for 1 hour. Turn off the heat and let sit (door closed) for 45 minutes or more. The cake should cool completely in the oven. Remove from the pan when cold.

7. For the topping, mix 2 pints of fresh strawberries, sliced, with 3-6 T granulated sugar and 1/2 T fresh lemon juice. Serve on the side if you’re proud of your swirling knife work or just smother the whole thing in gorgeous juicy berries.

 

Strawberry Wave