How to make it

  • Crust:-
  • Sift together the flour & cocoa powder -- set aside
  • Place the butter & icing sugar in the small bowl of an electric mixer & mix on low speed for 1 min. & then on med/high for about 3 mins until thoroughly combined & soft
  • Scrape down the sides of the bowl & the beaters
  • Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl & the beaters
  • On low speed gradually add the flour/cocoa mixture & mix until the dough comes together
  • Remove dough from the mixer & shape into a cylinder
  • Divide the dough into 9 equal slices
  • Flatten each slice & place on a lightly floured surface & roll into a 3 1/4" circle with a floured rolling pin
  • Gently press the circles of dough into 9 cups of a muffin pan ( cups should measure 3" in diameter. The dough should be level with the top edge of the cups - set aside
  • .
  • Filling:-
  • Pre-heat oven to 275 dgrees.
  • Place the baking chocolate in a glass bowl in the microwave & melt, taking care not to burn it. Stir till smooth
  • Place the cream cheese ( cut into smaller pieces) & the sugar in the small bowl of the mixer
  • Mix on low for 30 secs & then med/high for 2 mins. Scrape down the sides of the bowl & the beaters & beat for an additional 3 mins until smooth & thick
  • Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl & the beaters
  • Add the espresso powder & beat on med till well combined
  • Add the melted chocolate & the vanilla & mix to well combine
  • Divide equally between the dough lined muffin cups
  • Bake on the middle shelf of the oven for 45 mins
  • The filling will rise above the tops of the dough & will feel firm when cooked
  • Cool in the pans for 20 mins. The tops of the filling will sink slightly as it is cooling
  • Carefully remove the cheesecakes from the pan & cool completely on wire racks
  • .
  • Topping:-
  • Place the cream cheese (cut into smaller pieces) & the icing sugar in the small mixer bowl & beat on low speed for about 30 sec & then on medium speed for about 2 mins until soft & thick
  • Add the coffee liqueur & mix until very smooth
  • Divide the topping between the 9 cheesecakes
  • can sprinkle the tops with MINI semi-sweet choc. chips or top each with a choc. covered coffee bean
  • These cheesecakes store well in an airtight container in the fridge for 2 days
  • .
  • NOTE:- When I made these I did not have any espresso powder. I have a very small food processor that I use to grind nuts. I put a rich blend of good instant coffee in it & ground it to a powder & used 1 tsp of this in place of the 1/2 tsp espresso powder & it worked just as well

Reviews & Comments 8

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    " It was excellent "
    princessthunder ate it and said...
    these look and sound so good cant wait to try them
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  • foodinnewengland 8 years ago
    HAve you tried these? Oh they look awesome!!!!!!!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    Looks fantastic I love the individual servings.
    Saved it and printing as we speak.
    Off to the lacquer store any particular brand of coffee flavored liqueur.

    Michael
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    " It was excellent "
    pinkpasta ate it and said...
    Awesome!
    High 5, and beautiful as well.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    Yum, yum, yum. Great recipe and a high 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Very lovely recipe, Brianna, and your presentation is also. FIVE! :+D
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    Beautiful recipe..two BIG favs..Coffee AND
    chocolate!! 55555 ^^^^^ :)
    Was this review helpful? Yes Flag
  • caralmm 9 years ago
    mmmmm sounds so good... im goint to try it out tonight! thanks for the recipe... im a cheesecake finatic!
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