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Mocha Cheesecake is a rich, indulgent dessert that combines smooth cream cheese with deep chocolate and bold coffee flavor. With a chocolate cookie crust and a silky mocha filling, this cheesecake is perfect for special occasions, holidays, or whenever you’re craving a decadent coffee-inspired treat.
Ingredients List
Crust
- Chocolate cookie crumbs
- Unsalted butter (melted)
- Granulated sugar
Cheesecake Filling
- Cream cheese (softened)
- Granulated sugar
- Brown sugar
- Sour cream
- Large eggs
- Unsweetened cocoa powder
- Instant espresso powder
- Vanilla extract
- Pinch of salt
Optional Topping
- Chocolate ganache or whipped cream
Equipment List
- 9-inch springform pan
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking pan (for water bath, optional)
Mocha Cheesecake
Description
This Mocha Cheesecake combines the flavors of coffee and chocolate in a velvety cheesecake that's sure to impress. Perfectly balanced and utterly delicious, it's a coffee lover's dream!
Ingredients
Mocha Cheesecake Ingredients
Instructions
Prepare the Crust
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Crush the Cookies
In a food processor, pulse 1 ½ cups of chocolate wafer cookies until they resemble fine crumbs. This will be the base of your cheesecake, so aim for a sand-like texture.You can also place the cookies in a zip-top bag and crush them with a rolling pin if you don't have a food processor. -
Mix with Butter
In a mixing bowl, combine the cookie crumbs with 5 tablespoons of melted unsalted butter. Stir until the mixture is evenly moistened and resembles wet sand.Make sure the butter isn’t too hot to prevent it from melting the crumbs further. -
Press into Pan
Transfer the mixture into a 9-inch springform pan. Press it firmly into the bottom using the back of a measuring cup to create an even layer.Creating a sturdy base is crucial for the cheesecake to hold its shape, so don’t rush this step! -
Bake the Crust
Preheat your oven to 350°F (175°C) and bake the crust for about 10 minutes. Allow it to cool slightly before filling.This step helps to set the crust and enhance the flavor. Let it cool while you prepare the filling.
Make the Cheesecake Filling
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Cream the Cheese
In a large mixing bowl, beat 2 packs (16 oz) of cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides to ensure even mixing.It’s important for the cream cheese to be at room temperature to avoid lumps! -
Add Sugar and Cocoa
Gradually add 1 cup of granulated sugar and ½ cup of unsweetened cocoa powder to the cream cheese, mixing until well combined and fluffy.Sifting the cocoa powder can help prevent clumps. -
Incorporate Eggs
Add 3 large eggs, one at a time, mixing well after each addition. This ensures a smooth and silky filling.Don’t overmix once the eggs are added to maintain a light texture. -
Blend in Coffee and Vanilla
Mix in 1 cup of brewed espresso (cooled) and 1 teaspoon of vanilla extract until fully incorporated.For an even richer flavor, use freshly brewed espresso rather than instant coffee.
Bake the Cheesecake
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Pour into Crust
Carefully pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.Use a spatula to gently tap the pan on the counter to release any air bubbles. -
Prepare a Water Bath
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place it in a larger baking dish and fill the dish with hot water halfway up the sides of the springform pan.The water bath helps to maintain moisture and temperature, which prevents cracking. -
Bake and Cool
Bake at 325°F (160°C) for about 60-70 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.This gradual cooling helps prevent cracks. Don’t rush it! -
Chill the Cheesecake
Remove the cheesecake from the water bath and let it cool at room temperature before refrigerating for at least 4 hours, preferably overnight.Chilling overnight allows the flavors to meld beautifully.
Serve and Enjoy
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Prepare for Serving
Once chilled, carefully run a knife around the edges of the cheesecake before unbuckling the springform pan. Slice with a hot, wet knife for clean cuts.Serve with whipped cream or a drizzle of chocolate sauce for an extra indulgent touch! -
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months.To freeze, wrap individual slices in plastic wrap and then foil to prevent freezer burn.
Note
- Use high-quality cream cheese for a rich and creamy texture; let it come to room temperature before mixing to avoid lumps.
- Opt for a dark chocolate that you enjoy eating, as it will greatly influence the flavor of the cheesecake.
- For the crust, finely crush the cookies to ensure an even texture; consider adding a pinch of salt to enhance the flavor.
- Toast the coffee grounds lightly before adding them to the mixture; this will deepen the flavor profile.
- If you prefer a less sweet dessert, reduce the sugar in the filling by 1/4 cup.
- Bake the cheesecake in a water bath to prevent cracking and ensure even cooking; wrap the springform pan in foil to avoid water seeping in.
- Allow the cheesecake to cool gradually in the oven after baking by leaving the door ajar; this step helps prevent sudden temperature changes that can cause cracks.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set properly.
- Top with a layer of whipped cream or chocolate ganache for added indulgence, if desired.
- Store leftovers in an airtight container in the fridge for up to 5 days; freeze for longer storage, wrapping well to prevent freezer burn.
mocha, cheesecake, dessert, chocolate, coffee