Three layers of chocolate! Not 1, not 2 but 3 amazing layers with different ingredients and textures that complement each other very well, rounded up with the refreshing taste of espresso that gives this mocha cheesecake the extra kick it needs to be perfect!
Prepping it does take some time, but the end result is worth the wait.
Mocha CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Chocolate wafers – 1 ½ cup
Unsalted butter, melted – 5 tablespoons
Granulated Sugar – 1 tablespoon
- For The Mocha Filling:
Cream cheese, at room temperature – 24 ounces
Eggs, at room temperature – 4
Granulated sugar – 1 cup
All purpose flour, sifted – 2 tablespoons
Dark chocolate – 3 ounces
Espresso powder – 2 teaspoons
Vanilla extract – 1 teaspoon
Salt – 1/8 teaspoon
- For The Chocolate Ganache:
Heavy whipping cream, cold – ½ cup
Dark chocolate – 3.5 ounces
Light corn syrup – 1 teaspoon
Vanilla extract – ½ teaspoon
- To prepare the crust, start by place the chocolate wafers in a food processor then pulse them several times until they become finely crushed.
- Add to it the sugar with butter and combine them well then place it aside.
- Line up the bottom and sides of a 9 inches springform pan with parchment paper, then grease it with some butter or a baking spray.
- Pour the crust mixture into the baking pan and press it down with your hands or the back of a spoon to cover the whole bottom of the pan.
- Transfer the crust to the fridge and let sit there while preparing the filling.
- To prepare the mocha filling, start by melting the chocolate in the microwave of bain Mary, then let it cool down a bit for few minutes.
- Put the oven rack in the middle and place on top of it a baking sheet then turn it on and adjust the heat to 350 F.
- Place the cream cheese in a mixing bowl then beat it with a hand mixer for 3 to 5 minutes until it becomes smooth and soft. You can use a stand mixer as well.
- Whisk the eggs in a small bowl until they become frothy then add them to the cream cheese with the flour, sugar, vanilla and salt. Mix them well until they become well combined, and creamy while scraping the sides of the bowl when necessary.
- Lower the setting of the mixer then add in the butter with melted chocolate. Mix them until well combined without overmixing them.
- Pour the cheesecake filling on top of the crust then smooth it down with the back of a spoon.
- Place the cheesecake on top of the baking sheet in the oven then bake it for 42 to 46 minutes until the knife comes out clean.
- When it’s done, transfer it to a cooling rack then let it cool down completely.
- When it’s completely cooled down, gently loosen the sides of the springform pan and remove them, then transfer the cheesecake to a serving plate. Place it in the fridge then let it sit for at least 6 hours to an overnight.
- To prepare the chocolate ganache, roughly chop the dark chocolate pieces then transfer them to a medium mixing bowl.
- Pour the whipping cream into a microwave-safe bowl or cup then microwave it for 1 minute. Pour it over the chopped chocolate then cover them with a piece of aluminum foil and let them sit for 2 minutes.
- Remove the foil then add the corn syrup with vanilla to the cream and chocolate mix. Whisk them well until the chocolate melts completely and becomes like thin glue.
- Pour the ganache over the mocha cheesecake then serve it right away, or let it sit in the fridge until you are ready to serve it and enjoy!
12 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 18.2g 91%
- Cholesterol 127mg 43%
- Sodium 289mg 13%
- Amount Per Serving% Daily Value *
- Potassium 201mg 6%
- Total Carbohydrate
- Dietary Fiber 0.5g 2%
- Sugars 22g
- Protein 8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points to know:
- If you don’t have a food processor to ground the wafers, you can simply put them in a ziplock bag, then run over it a rolling pin several times until the wafers are crushed.
- If you think the ganache is too thick, you can always add to it some heated whipping cream.
- While mixing your ingredients, make sure to keep scraping the sides of the bowl to ensure everything is well combined.
- Refrain from opening the oven to check if the cheesecake is baked every now and then because it allows the air to go in which will cause it to collapse after you remove it from the oven.
I Don’t Have Espresso Powder, Can I Use Another Type Of Coffee To Make This Mocha Cheesecake?
Although this whole cheesecake is about the taste of espresso, if you don’t have it, you can definitely use instead 2 teaspoons of hot water mixed with 2 teaspoons of instant coffee.
How Can I Store This Mocha Cheesecake?
You can store this cheesecake in the fridge for up to 4 days, but you have to make sure it’s covered.
You can also freeze it but you have to do it before pouring the ganache on top of it because it doesn’t freeze well, or you try to scrap it off then you can simply decorate it again before serving it. If it’s sliced, the slices will be good for up to 4 weeks, if it is not sliced then the cheesecake could last you up to 4 months.
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve it the next day, make sure to place it in the fridge at night so it can have enough time to thaw.
The rich, dense and decadent taste of this cheesecake makes it a fan favorite, and it is one of my favorite cheesecakes as well! I highly recommend you take a chance and try it because it is easy to prepare if you follow the instructions, and it will blow your mind for sure.