Fascinating Mocha Cheesecake
Try this fascinating mocha cheesecake; you're going to love it, as it blends the rich sweet flavor of chocolate with the strong and aromatic flavor of coffee, achieving a unique fusion of flavors that is also complemented by the creamy texture provided by the cheese. An unforgettable dessert that you can't miss.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
16
Servings
- 1 1/4 cups vanilla cookies, wafer type, crushed, for the crust
- 2 tablespoons cocoa powder, for the crust
- 1 teaspoon instant coffee, for the crust
- 1/4 cups butter, or margarine, melted, for the crust
- 680 grams cream cheese, for the filling
- 1/3 cups sugar, for the filling
- 5 teaspoons cornstarch, for the filling
- 3 eggs, for the filling
- 1 egg yolk, for the filling
- 2/3 cups whipping cream, for the filling
- 1/3 cups water, hot, for the filling
- 1 teaspoon instant coffee, for the filling
- 1 cup semi-dark chocolate chips, melted, for the filling
- 1/2 cups semi-dark chocolate chips, for the frosting
- 1 tablespoon butter, or margarine, for the frosting
- 1 teaspoon instant coffee, for the frosting
Preparation
3h
0 mins
Medium
- Mocha Crust: In a small bowl, mix the crushed cookies, cocoa powder, and instant coffee. Add the melted butter or margarine until well combined. Press the mixture into a previously greased springform pan (approximately 22 centimeters). Set aside.
- Mocha Filling: In a large bowl with an electric mixer, combine cream cheese, sugar, and cornstarch. Add the eggs and yolk, one by one, mixing well before each addition. Add the whipped cream.
- Mix the instant coffee with the hot water. Add to the cream cheese mixture. Add the melted chocolate. Pour the mixture over the cookie crust.
- Bake at 176°C for 15 minutes. Lower the temperature to 93°C and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cheesecake from the oven and run a knife around the edge of the pan. Turn off the oven; return the cheesecake to the oven for 30 more minutes. Let it rest, uncovered, overnight.
- Chocolate Frosting: In a small saucepan, melt the chocolate with the butter or margarine over low heat, stirring constantly. Stir in the instant coffee. Spread the hot chocolate mixture over the cheesecake. Let it rest until serving time. You can cut between 12 and 18 slices.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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