Mocha Cheesecake
Indulge in the ultimate comfort dessert with this rich and creamy Mocha Cheesecake. It's a chocolate lover's dream with a hint of coffee that will satisfy your cravings. Easy to make and perfect for any occasion, you’ll want to whip this up tonight!
Equipment
- Mixing Bowl
- Frying Pan
- Baking Sheet
Ingredients
- 1-1/2 cups Chocolate wafer crumbs
- 1/3 cup Sugar
- 6 tablespoons Butter
- Cream
- Coffee granules
- Cream cheese
- Eggs
- Chocolate chips
Instructions
- Start by greasing a 9-inch springform pan and wrapping the exterior with heavy-duty foil to prevent any water from seeping in during the baking process. This is crucial for a perfect bake, ensuring your cheesecake remains lovely and moist.
- In a large bowl, combine chocolate wafer crumbs, sugar, and butter. Mix them well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of the prepared pan, forming a solid crust. The crust should be compact to hold its shape once baked.
- Now, in a heat-safe bowl, microwave the cream until hot but not boiling. Add in the coffee granules, stirring to mix until fully dissolved. Allow this mixture to cool slightly as it will add a wonderful depth of flavor to the cheesecake.
- In another bowl, using a mixer fitted with a paddle attachment, beat the cream cheese and sugar together until smooth and creamy. You want it to be fluffy and well-combined, so take your time here to avoid any lumps.
- Once the cream cheese mixture is smooth, beat in the cooled coffee mixture and any additional flavoring you’d like to add, such as a touch of vanilla. Then, add the eggs one at a time, mixing on low speed just until combined. Avoid overmixing, as this can lead to a dense cheesecake.
- Gently fold in chocolate chips, making sure they’re evenly distributed throughout the filling. This will give your cheesecake those delightful pockets of chocolate that melt beautifully as it bakes.
- Pour the creamy filling into the prepared crust, then sprinkle any remaining chocolate chips on top for a decorative touch. This adds an extra layer of chocolatey goodness.
- Next, prepare a water bath by adding about 1 inch of very hot water to a roasting pan or similar-sized baking dish. Carefully place the springform pan in the water bath. This method helps regulate the temperature while baking and prevents cracking.
- Bake at 325 degrees Fahrenheit for 60 to 70 minutes, or until the center is just set but still slightly jiggly. This is a key step; the cheesecake will continue to set as it cools. Once done, carefully remove the springform pan from the water bath.
- Allow the cheesecake to cool on a wire rack for about 10 minutes. After that, gently run a knife around the edge of the pan to loosen it. Let it cool for at least one hour before refrigerating it overnight. This step is where all the flavors meld together beautifully.
- Before serving, consider garnishing your Mocha Cheesecake with whipped cream and chocolate-covered espresso beans for an added touch of elegance and flavor. This makes it not just a dessert, but a true centerpiece!
Notes
To store leftovers, cover the cheesecake tightly with plastic wrap and keep it in the refrigerator. It should last for about a week. You can freeze this cheesecake! Just make sure it's well-wrapped. It can stay frozen for up to three months. Serve with fresh strawberries or raspberries for a refreshing contrast. Top with a drizzle of chocolate sauce for a polished look.