Pumpkin Spice Coffee Creamer (Vegan) Urban Earthworm
NESTLÉ® COFFEE-MATE® Cheesecake Flavors are deliciously creamy flavors inspired by The Cheesecake Factory's iconic desserts. Find in stores. Where to find Coffee Creamer. Please select at least one product Selected Products. Strawberry Cheesecake
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Find in stores. NESTLÉ® COFFEE-MATE® Cheesecake Flavors are deliciously creamy flavors inspired by The Cheesecake Factory's iconic desserts. Look for them at retailers nationwide.
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In a medium size microwavable safe bowl, melt the 1/3rd cup butter. Add the 1 cup graham cracker crumbs, 2 tbsp sugar, and 1 tbsp instant coffee granules, and mix well. The consistency should be like wet sand. Spray a 9" springform pan with baking spray and press the crumbs into the bottom and up the sides of the pan.
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Position an oven rack in the center of your oven and another rack on the bottom. Preheat your oven to 325°F. Make the bottom cheesecake crust: In a medium bowl, mix together graham cracker crust ingredients until well combined. Pack the mixture into the bottom and about halfway up the sides of a 9 inch springform pan.
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Wrap the sides of the pan with a strip of parchment paper. In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs. Firmly press the crumbs evenly into the bottom and up the sides of the prepared pan. Place in the oven and let bake for 15 minutes.
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Blend all the cheesecake filling ingredients in the food processor (or a blender) until smooth and creamy (30-60 seconds). Pour the mixture over the crust and tap it gently against the table-top several times to remove any air bubbles. Transfer the vegan cheesecake to the oven and bake for between 40-50 minutes.
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Meanwhile, bring about 6-8 cups of water to a boil (you may need more water depending on size of roasting pan). Place roasting pan in the center rack of oven. Pour boiling water into roasting pan until about 1 1/2-inch of springform pan is submerged in water. Bake cheesecake for 45-50 minutes. Turn off oven heat.
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Cheesecake. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on low to medium speed. Add granulated sugar and beat for another minute or two, scraping down the sides of the bowl. In a small bowl mix together coffee granules and hot water until coffee is dissolved.
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Take the crust out of the oven and let it cool to room temperature. Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, sour cream, and vanilla extract, and mix with an electric hand mixer until the cream cheese is creamy.
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3 tablespoons instant espresso powder, 2 tablespoons (30 ml) warm water, ¾ cup (180 g) sour cream, room temperature, ¼ cup (59 ml) heavy cream, room temperature. In a mixing bowl beat the cream cheese on low until very smooth. Scrape the bowl as needed. On low, beat in the sugar until well combined.
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Step 3: Pour in the heavy cream, cold brew coffee, and lemon juice, and add in the salt while the mixer mixes on low speed. Mix until fully incorporated. Step 4: Sift the all-purpose flour into the mixing bowl and mix on low speed. Stop and scrape down the sides of the bowl, and then continue beating.
Recipe Extra Sweet & Creamy Strawberry Coffee Cake Coffee creamer
¼ teaspoon instant espresso coffee powder; Cheesecake. 3 (8oz) cream cheese; 1 cup granulated sugar; 2 tablespoons instant espresso coffee powder; 3 large eggs, room temp; ⅔ cup sour cream; ¼ cup half and half; 1 teaspoon vanilla extract; Chocolate ganache. 4 oz chocolate chips, or chocolate bar, chopped;
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STEP TEN: Transfer the cheesecake to a serving plate, then pour the coffee ganache over the top.Smooth it out with a mini offset spatula. Chill the cheesecake in the fridge for 20 minutes, or until the ganache is set. Pipe swirls of whipped cream on top of the cheesecake and garnish with a dusting of finely ground instant coffee, or cocoa powder, and espresso beans if you wish.
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In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, vanilla extract and espresso, beat again. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute.
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Coffee Cheesecake Filling. Preheat your oven on 150'C/300'F with a rack set up as low as possible. Prepare the freshly brewed Espresso (or coffee) and set aside to cool down. Photo 5: Place the Cream Cheese and Sour Cream in the bowl of your stand mixer and mix with the paddle attachment on medium speed until smooth.
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Chocolate Ganache. Chop the chocolate into very small pieces and place in a heat proof bowl. Add the instant coffee to the cream and heat until the cream is almost boiling (either in the microwave or in a small saucepan while gently stirring). Pour the hot cream over the chopped chocolate, let it sit for 3 minutes.
