Comments on: Coffee-and-Espresso Layered Cheesecake

By: Michelle

Michelle — Wed, 23 Nov 2011 01:32:00 +0000

Hi Rachel, That’s a tough question because cheesecakes are by nature rather dense and not light and airy, but I wouldn’t say it’s overly dense, or moreso than any other “regular” cheesecake.

By: Rachel

Rachel — Tue, 22 Nov 2011 05:45:42 +0000

Hi, this cheesecake looks Devine!
Definitely going to try make it,
However I was just wondering is it a heavy/dense cake?

By: Brownie Mosaic Cheesecake | Brown Eyed Baker

Brownie Mosaic Cheesecake | Brown Eyed Baker — Sat, 05 Nov 2011 05:14:14 +0000

[...] Craving more cheesecake? Some of my favorites: Oreo Cheesecake Chocolate Rum Cheesecake Hidden Berry Cream Cheese Torte Cheesecake Truffles Coffee-and-Espresso Layered Cheesecake [...]

By: Bryant Soto

Bryant Soto — Sat, 20 Aug 2011 00:56:47 +0000

That looks absolutely delicious!Thanks for sharing!

By: Chocolate Bourbon Walnut Pie | Kentucky Derby Pie | Brown Eyed Baker

Chocolate Bourbon Walnut Pie | Kentucky Derby Pie | Brown Eyed Baker — Mon, 23 May 2011 04:34:29 +0000

[...] year ago: Snickery Squares Two years ago: Coffee and Espresso Cheesecake Chocolate Bourbon Walnut [...]

By: Michelle

Michelle — Thu, 12 May 2011 13:40:06 +0000

Yes, definitely!

By: Nathan

Nathan — Thu, 12 May 2011 12:44:58 +0000

Can I make the cheesecake without the coffee liquor?

By: 50 Easter Recipes | Brown Eyed Baker

50 Easter Recipes | Brown Eyed Baker — Wed, 13 Apr 2011 04:03:33 +0000

[...] and White Chocolate Cake Brownie Mosaic Cheesecake Carrot Cake with Cream Cheese Frosting Espresso Cheesecake Fig and Almond Cheesecake Hidden Berry Cream Cheese Torte Honey-Vanilla Sour Cream Pound Cake [...]

By: Kaitlin

Kaitlin — Tue, 15 Feb 2011 04:26:57 +0000

Lol I think I still messed up the espresso proportions. The batter wasn’t dark at all. xD It came out delicious tho. :] Idk much about coffee so that’s probably part of the confusion. I gave up on coffee creamer and used Cinnabon-flavored. I used the espresso beans and mixed instant espresso powder into my oreo crumb crust, too. it was tasty but maybe one day down the road I’ll get a chance to revisit it. :]

By: Michelle

Michelle — Fri, 11 Feb 2011 04:21:36 +0000

Oops, sorry about the vagueness in that part of the recipe! One tablespoon of the boiling water; I will go back and edit it so it’s more clear!

By: Kaitlin

Kaitlin — Fri, 11 Feb 2011 02:59:46 +0000

When you add the espresso powder/boiling water to the cheesecake, how much d’you add? I have a hard time telling if it’s one tablespoon, two or the whole kettle. xD

By: Michelle

Michelle — Wed, 24 Feb 2010 18:50:08 +0000

Hi Delia,

They actually do not blend together, but you may find some waviness in the middle – there won’t be an even line but as you can see from my picture, they stay pretty separate. If you pour slowly and in circles (don’t dump all of the batter in the middle) the second layer will settle easily on top of the first. Enjoy the cheesecake and happy early birthday!

By: delia

delia — Tue, 23 Feb 2010 02:58:33 +0000

Hi..beautiful and creative cheesecake. I would like to enquire when you pour in the second half of the batter onto the first half, wouldn’t they blend together or the second half sink to the bottom? I would very much love to make this for my own birthday coming soon. Tq.

By: Marie Chan

Marie Chan — Wed, 20 Jan 2010 18:14:46 +0000

Thumbs up to this recipe…I tried this last night and its awesome. Thanks for sharing!

By: Amanda

Amanda — Thu, 26 Nov 2009 15:20:10 +0000

I made this for my mom on Mother’s Day, and she wants me to make it for every holiday, birthday, and anniversary. It was sooo good, and it was pretty easy to make, too. Thanks!

By: Pamela

Pamela — Fri, 11 Sep 2009 01:27:06 +0000

YUM! I made this when my mother-in-law came to visit but somehow I was the one eating SIX pieces.

By: Donna

Donna — Mon, 07 Sep 2009 05:03:29 +0000

just what I was looking for thanks! as for the water bath… been a chef for too many years to count… started out using the water bath, but like you mentioned, much more fuss. The secret to not having your cheesecake crack through the center when not using a water bath… take it out before its overcooked. I know sounds easy! As the sides just begin to firm up, and yes you might take it out too early once or twice before getting the hang of it… remove the cake from the oven, or even turn the oven off with the door open. your cake will continue to cook just the right amount and voila! no crack. no mess. no steam burns Now! Off to whip up this wonderful recipe for some friends, thankyou:)

By: Amanda

Amanda — Mon, 13 Jul 2009 20:37:27 +0000

YUM! I made this for Mother’s Day, and my mom requested (demanded) that I make it for her birthday and every holiday. Thanks so much!

By: Nicole

Nicole — Sun, 17 May 2009 16:32:14 +0000

I have NO word… none… I am floored.

By: Julie

Julie — Fri, 15 May 2009 22:33:00 +0000

That’s amazingly beautiful….love it!

By: Camilla

Camilla — Thu, 14 May 2009 14:10:19 +0000

I have been visiting your blog for while, but had to post about this cheesecake: gorgeous! I love cheesecake and coffee, and the layered effect here is stunning! Cannot wait to try

Camilla

By: Ashley

Ashley — Thu, 14 May 2009 01:07:36 +0000

Okay it’s like you created this recipe for me! Looks so incredibly delicious and decadent. Yum.

By: Jenn

Jenn — Mon, 11 May 2009 20:07:49 +0000

i just stumbled upon your blog and this looks sooooo good. i can’t wait to try it!

By: Courtney

Courtney — Fri, 08 May 2009 17:39:59 +0000

This looks amazing!! I am inspired by how you were “winging it” and created a fabulous dessert in the process–can’t wait to give this a try:)

By: finsmom

finsmom — Fri, 08 May 2009 03:16:41 +0000

What a tasty sounding recipe! I am loving your blog!