1. In a 9- by 3-inch springform pan, use your fingers to mix graham-cracker crumbs, almond extract, and butter or margarine; press onto bottom and around the side of the pan to within 1 inch from top of pan and set aside.
2. Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula.
3. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled.
4. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate and lemon-peel twists.
Note: I havent actually tried this recipe; it just looked so good I had to post it!
Combine the gourmet coffee, ice cream, milk and crushed ice in a blender.
Blend it until it is all combined and serves 2.
Pour into two mugs and add cinnamon sticks.
This is the best coffee recipe that I think I have made so far. Its a coffee drinkers dream! The ice cream is what makes it so good. It gets really watery fast, so serve immediately. 5/5
1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
Pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
Method
1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Makes one quart.
One coffee recipe that comes to my mind is Tiramisu. It is light and fluffy and a great dessert. There are tons and tons of variations of the recipe, so I decided just to add a quick video that would show you the basics. And just a f.y.i., this is not an easy thing to make (or at least I think).
I found this recipe, it was one of the simplier ones that I found. This is an easy streusel coffee cake, baked in a square or round layer-cake pan.
Cook Time: 30 minutes
Ingredients:
Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon
Cake:
1 1/2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla extract
Preparation:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm. This is an easy streusel coffee cake, baked in a square or round layer-cake pan.
In a blender, combine the cold coffee, whole milk, sugar, caramel and chocolate syrups, and salt.
Blend on medium speed for 20 seconds.
Add a pinch of vanilla extract and 3 cups of ice. Blend on high speed until the drink is smooth and creamy.
Serve as desired.
I dont really like cold coffees, but this was very good! It tasted to me more like a icey because so much extra milk, vanilla, chocolate, and caramel in. Iadded some crumbled graham crackers on top and adding some crushed candy on top would also make it taste even sweeter. This was also a very easy recipe that used common house hold ingrediants. Yum! I am giving this recipe a 4/5.
