Why make this recipe
Mocha Cheesecake is a delightful dessert that combines the rich flavors of chocolate and coffee. This creamy cheesecake is perfect for any occasion, whether it’s a special celebration or just a treat for yourself. The combination of cream cheese and cocoa powder gives it a smooth and velvety texture, while the brewed espresso adds a bold coffee flavor that balances the sweetness. It’s a dessert that coffee lovers and chocolate fans will both enjoy!
How to make Mocha Cheesecake
Ingredients:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 cup heavy cream
- 1/2 cup cocoa powder
- 1/2 cup brewed espresso or strong coffee
- 1 tsp vanilla extract
- 1/2 cup chocolate ganache (for drizzling)
- Chocolate shavings (for garnish)
Directions:
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in sour cream, heavy cream, cocoa powder, brewed espresso, and vanilla extract until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 50-60 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and refrigerate for at least 4 hours, preferably overnight.
- Before serving, drizzle with chocolate ganache and garnish with chocolate shavings.
How to serve Mocha Cheesecake
Serve the Mocha Cheesecake chilled. Slice it into wedges and place each slice on a plate. You can add extra chocolate shavings on top for decoration. Pair it with a cup of coffee or a glass of milk for a satisfying meal after dinner.
How to store Mocha Cheesecake
Store any leftover Mocha Cheesecake in the refrigerator. Cover it well with plastic wrap or place it in an airtight container. It will stay fresh for about 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it tightly before freezing.
Tips to make Mocha Cheesecake
- Make sure your cream cheese is softened for easier mixing.
- You can choose to use decaf coffee if you want to limit your caffeine intake.
- Let the cheesecake cool completely before adding the ganache on top for a neat presentation.
- For a lighter texture, beat the heavy cream separately and fold it into the batter at the end.
Variation
If you want to change things up, you can try adding a layer of chocolate cookie crumbs at the bottom of the cheesecake for a crust. You can also use flavored coffee, like hazelnut or vanilla, for a different twist.
FAQs
1. Can I make Mocha Cheesecake ahead of time?
Yes! Mocha Cheesecake is a great make-ahead dessert. It tastes even better after chilling overnight in the fridge.
2. Can I use instant coffee instead of brewed espresso?
Yes, you can use instant coffee dissolved in hot water if you prefer. Just make sure to mix it well to avoid any granules.
3. What should I do if my cheesecake cracks?
Cracking is common in cheesecakes. To prevent it, try baking at a lower temperature or avoid opening the oven too early. If it does crack, you can cover it with ganache for a delicious disguise!
Mocha Cheesecake
Ingredients
Cheesecake Base
- 8 oz cream cheese, softened Ensure it's softened for easier mixing.
- 1 cup granulated sugar
- 2 large eggs Add one at a time.
- 1/2 cup sour cream
- 1 cup heavy cream Beat separately for a lighter texture if desired.
- 1/2 cup cocoa powder
- 1/2 cup brewed espresso or strong coffee Instant coffee can be used as a substitute.
- 1 tsp vanilla extract
Toppings
- 1/2 cup chocolate ganache (for drizzling)
- Chocolate shavings (for garnish)
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in sour cream, heavy cream, cocoa powder, brewed espresso, and vanilla extract until well combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for about 50-60 minutes, or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Remove from oven and refrigerate for at least 4 hours, preferably overnight.
Serving
- Drizzle with chocolate ganache and garnish with chocolate shavings before serving.
- Serve chilled, sliced into wedges on plates, and pair with coffee or milk.