Mocha Cheesecake
Recipe by:This decadent Mocha Cheesecake recipe is an impressive dessert perfect for any occasion. Smooth coffee cheesecake filling is topped with a shiny dark chocolate ganache glaze.
Ingredients
Chocolate Cookie Crust
- 24 (137 grams) Oreo cookies
- 4 tablespoons (56 grams) butter melted
Mocha Cheesecake Filling
- 4 ounces (113 grams) dark chocolate
- ½ cup (120 ml) heavy cream
- 1 tablespoon (15 ml) hot water
- 1 tablespoon (6 grams) instant espresso powder
- 32 ounces (900 grams) cream cheese room temperature
- 1 ½ cups (300 grams) granulated sugar
- 2 tablespoons (16 grams) all-purpose flour
- ¼ cup (60 grams) sour cream room temperature
- 1 tablespoon (15 ml) vanilla extract
- 4 eggs room temperature
Chocolate Ganache
- 4 ounces (113 grams) dark chocolate
- ½ cup (120 ml) heavy cream
- chocolate shavings and whipped cream to garnish optional
Instructions
Oreo Cookie Crust
- Preheat oven to 375°F (190°C). Wrap a 9-inch springform pan in an 18-inch piece of heavy-duty foil, working carefully to make sure there are no cracks or openings in the first 2 inches of the foil sides.
- Process the Oreo cookies in a food processor until they are fine crumbs. If you do not have a food processor then you can crush them in a resealable bag with a rolling pin.24 Oreo cookies
- Add the melted butter and mix until fully combined.4 tablespoons butter
- Gently press the crumb mixture into the bottom and sides of a springform pan. Using a flat-bottomed measuring cup or glass to smooth the crust.
- Bake for 8 minutes, then remove the pan from the oven and reduce the temperature to 325°F (165°C).
Mocha Cheesecake Filling
- Chop the dark chocolate into small pieces and put it in a heatproof bowl.4 ounces dark chocolate, ½ cup heavy cream
- Heat the cream until it is very hot but not quite boiling.
- Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes undisturbed. Then whisk slowly until the chocolate is completely melted and the mixture is smooth. Set aside.
- Place the water in a small bowl and stir in the espresso granules. Set aside.1 tablespoon instant espresso powder, 1 tablespoon hot water
- Beat the cream cheese on medium speed for 1 minute. Add sugar and resume beating speed for 3 minutes. Scrape the sides and bottom of the bowl.32 ounces cream cheese, 1 ½ cups granulated sugar
- Add the flour and mix gently. Next, add the vanilla, sour cream, and coffee mixture and mix in at low speed until combined.2 tablespoons all-purpose flour, ¼ cup sour cream, 1 tablespoon vanilla extract
- Add the eggs, one at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.4 eggs
- Pour half of the the coffee cheesecake batter over the cookie crust and use a spoon or spatula to smooth the batter.
- Add the chocolate mixture into the remaining cheesecake batter and mix on low speed until the batter is a uniform color. Carefully spoon the mocha cheesecake mixture over the coffee batter and smooth it evenly across the batter.
- Place the cheesecake pan into a large roasting pan. Carefully fill the pan 1-inch full with boiling water, being careful to not splash any water onto the cheesecake.
- Bake the cheesecake at 325°F and continue cooking for 70-80 minutes, or until the cheesecake has set.
- Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
- Remove from the oven. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and place in the refrigerator for at least 8 hours, or overnight.
Ganache Topping
- Chop the remaining dark chocolate and place it in a medium-sized bowl. Heat the heavy cream until hot but not boiling.4 ounces dark chocolate, ½ cup heavy cream
- Pour the hot cream over the chocolate mixture and let it sit for 2-3 minutes, just like you did early in the recipe. Then whisk until the chocolate is completely melted and the mixture is smooth.
- Pour the ganache evenly over the chilled cake and return to the refrigerator for 10 minutes, or until set.
- Garnish with chocolate shavings and whipped cream, if desired.
Notes
Storage:
- Cover tightly with plastic wrap and refrigerate for up to 4 days.
- To freeze, wrap with 2 layers of plastic wrap followed by 1 layer of heavy-duty aluminum foil. Freeze for up to 3 months.
- Thaw frozen cheesecake in the refrigerator overnight.
- Be sure to use room-temperature cream cheese, sour cream, and eggs.
- After the cream cheese and sugar are blended, keep the mixer on low speed and be careful not to overmix.
- See the recipe post for tips on how to use a water bath without it leaking into your crust.
Equipment
Nutrition
Calories: 548kcal | Carbohydrates: 43g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 295mg | Potassium: 269mg | Fiber: 2g | Sugar: 32g | Vitamin A: 1163IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 4mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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