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Mocha Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 22 reviews
  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 1h 0m
  • Total Time: 5h 20m
  • Yield: 10 to 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This rich and creamy Mocha Cheesecake combines the bold flavors of coffee and chocolate for a decadent dessert. Featuring a buttery graham cracker crust and smooth cream cheese filling infused with brewed coffee, cocoa powder, and melted chocolate chips, it’s perfect for coffee lovers and chocolate aficionados alike. Baked to a luscious creamy texture and chilled to perfection, this cheesecake makes an elegant centerpiece for any special occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1/4 cup brewed coffee, cooled
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup semi-sweet chocolate chips, melted

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. Make Crust Mixture: In a medium bowl, mix the graham cracker crumbs with 1/4 cup sugar evenly.
  3. Add Butter: Stir the melted unsalted butter into the crumb mixture until it’s fully combined and moist.
  4. Press Crust: Firmly press the crust mixture into the bottom of a 9-inch springform pan, ensuring an even, compact base.
  5. Bake Crust: Bake the crust in the oven for about 10 minutes until set, then remove and allow it to cool.
  6. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy using a hand or stand mixer.
  7. Add Sugar and Vanilla: Gradually incorporate 1 cup granulated sugar and vanilla extract, continuing to beat until completely mixed and smooth.
  8. Add Eggs: Add eggs one at a time, beating well after each addition to fully incorporate them into the batter.
  9. Mix Coffee Mixture: In a separate bowl, combine sour cream, heavy cream, brewed coffee, and cocoa powder; stir until smooth and uniform.
  10. Combine Mixtures: Pour the sour cream mixture into the cream cheese batter and beat gently until fully blended and smooth.
  11. Fold in Chocolate: Carefully fold in the melted semi-sweet chocolate chips into the batter to ensure even distribution.
  12. Pour Batter: Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
  13. Remove Air Bubbles: Gently tap the pan on the counter to release any trapped air bubbles within the batter.
  14. Bake Cheesecake: Bake the cheesecake for 50 to 60 minutes or until the center is slightly jiggly but mostly set.
  15. Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
  16. Cool on Rack: Remove the cheesecake from the oven and cool completely on a wire rack at room temperature.
  17. Chill Cheesecake: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set fully.
  18. Remove from Pan: Carefully remove the outer ring of the springform pan before serving.
  19. Serve: Slice the cheesecake and optionally garnish with extra melted chocolate or whipped cream for presentation.

Notes

  • Make sure cream cheese is softened to room temperature for a smoother batter.
  • Use brewed coffee cooled to room temperature to avoid curdling the batter.
  • Do not overbake the cheesecake; slight jiggle in the center ensures creamy texture.
  • Chilling overnight improves firmness and flavor integration.
  • Avoid opening the oven door frequently during baking to maintain stable temperature.
  • For garnish, consider chocolate shavings or cocoa powder dusting for added visual appeal.

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Find it online: https://comfortmealsmadeeasy.com/mocha-cheesecake-recipe/