Mocha Cheesecake Recipe
User Reviews
3.8
15 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Additional Time
5 hrs
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Total Time
6 hrs 20 mins
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Servings
10 slices
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Calories
869 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Mocha Cheesecake Recipe
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This mocha cheesecake is made with 2 kinds of chocolate, freshly brewed coffee, and instant espresso-- so rich and decadent!
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Ingredients
For the Oreo Crust
- 3 cups Oreo cookie crumbs (from about 36 cookies)
- 6 tablespoons unsalted butter melted (¾ stick)
For the Chocolate Cheesecake Layer
- ¼ cup heavy cream
- ¼ cup strongly brewed coffee or espresso
- 8 ounces baking chocolate finely chopped (2 bars) - Ghirardelli semisweet recommended
- 1 tablespoon instant espresso powder (1 packet)
- 24 ounces cream cheese room temperature (3 bricks)
- ½ cup granulated sugar
- ½ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder sifted
- 3 large eggs room temperature
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Instructions
For the Oreo Crust
- Preheat oven to 350°F and line a 9-inch springform pan with parchment paper. Set aside.
- Combine the Oreo crumbs and melted butter in a medium-sized bowl. Mix until the mixture resembles wet sand.
- Transfer the mixture to the prepared pan and press it around the bottom and sides to create a compact, even layer that is about ¼-inch thick.
- Bake for 5 minutes, then set aside to cool while you make the cheesecake layer.
For the Chocolate Cheesecake Layer
- Add the heavy cream, coffee, and chopped chocolate to a small saucepan set over medium heat. Cook, stirring occasionally, until the chocolate has fully melted. Then, add the instant espresso and whisk to combine. Set the mixture aside to cool.
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the cream cheese is light and fluffy, about 2-3 minutes.
- Add the sugar and sour cream and mix to combine. Make sure to scrape down the sides of the bowl as needed.
- Add the vanilla, cocoa, and chocolate mixture (from step 1). Mix until well combined.
- With the mixer on low speed, add the eggs one at a time. Make sure to fully incorporate each egg before adding the next one.
- Once all of the eggs have been incorporated, pour the mixture over the prepared crust.
- Bake for 55-60 minutes, or until the center is set and no longer jiggles when shaken.
- Turn the oven off and crack the door. Allow the cheesecake to cool in the oven to room temperature (about 1 hour). This will help prevent cracking!
- Once the cheesecake has cooled, transfer it to the refrigerator to chill completely-- at least 4 hours, but preferably overnight.
- To serve, slice and enjoy!
Notes
- ½
- ½
- Storage: Store mocha cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
This cheesecake is likely to crack because of the high water content (due to the addition of the coffee) but it can easily be covered with a whipped cream or chocolate ganache.
Mocha Whipped Cream: Beat ½ cup heavy cream and 1 teaspoon instant espresso powder on medium speed until stiff peaks form. Serve over the cheesecake. Chocolate Ganache: Heat ½ cup heavy cream in a small saucepan until steaming. Add 4 ounces chopped chocolate and mix until smooth. Serve over the cheesecake.
- Mocha Whipped Cream: Beat ½ cup heavy cream and 1 teaspoon instant espresso powder on medium speed until stiff peaks form. Serve over the cheesecake.
- Chocolate Ganache: Heat ½ cup heavy cream in a small saucepan until steaming. Add 4 ounces chopped chocolate and mix until smooth. Serve over the cheesecake.
Nutrition Information
Show Details
Serving
1slice
Calories
869kcal
(43%)
Carbohydrates
77g
(26%)
Protein
11g
(22%)
Fat
60g
(92%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
2g
Monounsaturated Fat
17g
Trans Fat
7g
Cholesterol
156mg
(52%)
Sodium
605mg
(25%)
Potassium
322mg
(9%)
Fiber
3g
(12%)
Sugar
45g
(90%)
Vitamin A
1364IU
(27%)
Vitamin C
0.1mg
(0%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 869 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 869kcal | 43% |
| Carbohydrates | 77g | 26% |
| Protein | 11g | 22% |
| Fat | 60g | 92% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 7g | 350% |
| Cholesterol | 156mg | 52% |
| Sodium | 605mg | 25% |
| Potassium | 322mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 1364IU | 27% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
15 reviews
Good
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