Who doesn’t love a good slice of cheesecake? Whether you’re a lover of the classic New York style or enjoy experimenting with different flavors, there’s no denying that cheesecake is one of the most indulgent desserts out there. In this post, we’ll be introducing two cheesecake recipes that will take your taste buds on a journey – a creamy cappuccino cheesecake and a gluten-free very berry cheesecake.
Creamy Cappuccino Cheesecake
If you’re a coffee lover, this recipe is definitely for you. Imagine the creamy texture of cheesecake combined with the rich flavor of cappuccino – it’s a match made in dessert heaven. Here’s what you’ll need:
Ingredients:
- 1 1/2 cups crumbled chocolate cookies
- 1/2 cup almonds, finely ground
- 1/4 cup sugar
- 1/2 cup unsalted dried cherries
- 1/2 cup brewed espresso, cooled
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 3 eggs, lightly beaten
- 1/2 cup sour cream
- 1/4 cup Kahlua or other coffee-flavored liqueur
- 1 teaspoon vanilla extract
To make the crust, mix the crumbled cookies, ground almonds, and sugar in a large bowl until everything is evenly combined. Press the mixture into the bottom of a 9-inch springform pan and press down firmly. Bake at 350°F for 10 minutes until the crust is set, then remove from the oven and let it cool completely.
For the filling, beat the cream cheese and sugar in a large bowl until smooth and creamy. Add the flour, espresso, and dried cherries and mix until everything is well combined. Add the beaten eggs one at a time and mix until just combined, then stir in the sour cream, Kahlua, and vanilla extract.
Pour the filling into the cooled crust and smooth the top with a spatula. Bake at 350°F for 1 hour and 15 minutes, or until the cheesecake is set and slightly golden on top. Let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving. Enjoy!
Gluten-Free Very Berry Cheesecake
If you’re looking for an indulgent dessert that’s also gluten-free, this very berry cheesecake is sure to hit the spot. Here’s what you’ll need:
Ingredients:
- 2 cups gluten-free graham cracker crumbs
- 8 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs, lightly beaten
- 1 cup fresh raspberries, plus more for topping
- 1 cup fresh blueberries, plus more for topping
- 1 cup fresh strawberries, hulled and sliced, plus more for topping
To make the crust, mix the graham cracker crumbs and melted butter in a large bowl until well combined. Press the mixture into the bottom of a 9-inch springform pan and press down firmly. Bake at 350°F for 10 minutes until the crust is set, then remove from the oven and let it cool completely.
For the filling, beat the cream cheese, sugar, and vanilla extract together in a large bowl until smooth and creamy. Add the beaten eggs one at a time and mix until just combined, then stir in the fresh berries and mix until everything is evenly distributed.
Pour the filling into the cooled crust and smooth the top with a spatula. Bake at 350°F for 1 hour, or until the cheesecake is set and slightly golden on top. Let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving. Top with additional fresh berries and enjoy!
These two cheesecake recipes are sure to impress your family and friends. Whether you’re a coffee lover or a fan of fresh berries, there’s something for everyone in these decadent desserts. Enjoy!