Delicious Cranberry Mocha Cheesecake Recipe
Welcome, fellow coffee lovers and dessert aficionados! I’m here to share with you a recipe that will not disappoint. Get ready to satisfy your craving for something sweet and bold with my Cranberry Mocha Cheesecake Recipe.
If you’re someone who loves the combination of coffee and chocolate, then this recipe is perfect for you. But wait, there’s more! This cheesecake also has a hint of tartness from whole berry cranberry sauce, making it the ideal dessert for any occasion.
I created this recipe with the aim of providing you with a no-fuss way to create the best coffee cake cheesecake. It’s easy to follow, doesn’t require any hard-to-find ingredients, and guarantees consistent results every time.
Furthermore, this recipe is versatile – make it as a decadent dessert option for holiday gatherings or as a special treat for family movie nights. Trust me; everyone will fall in love with the unique combination of flavors in this cheesecake.
So come on; let’s get started on this journey of crafting the perfect Cranberry Mocha Cheesecake together. Buckle up and enjoy every step of the journey towards creating an incredible dessert that’ll knock everyone’s socks off!
Why You’ll Love This Recipe
Calling all coffee and cheesecake lovers! Have you ever tried the heavenly combination of tart cranberries and rich, smooth mocha in a creamy cheesecake? Look no further than this delicious Cranberry Mocha Cheesecake recipe.
Firstly, the contrast between the tart cranberry sauce and the chocolaty mocha is an explosion of flavors that will leave your taste buds begging for more. The richness of the mocha flavor complements the subtle cranberry taste, creating a unique and delectable taste that you won’t find in any other dessert.
Secondly, the texture of this dessert is out of this world. The crunchiness of the chocolate wafer crumbs blended with a velvety-smooth cream cheese filling creates an irresistible sensation in your mouth. This texture is beyond compare to any other cake or pastry.
Thirdly, this recipe is unbelievably easy to make. It requires only simple ingredients like cream cheese, eggs, sugar, and cranberry sauce. You do not need any special equipment or skills to prepare this luscious cake. Plus, it can be made ahead of time, which makes it an excellent time-saver for busy days.
Finally, this cheesecake recipe can be made extra festive by topping with white chocolate or adding a cinnamon cranberry swirl. The versatility of this recipe also allows for substitutions and variations if desired.
In conclusion, if you’re looking for a show-stopping dessert that’s perfect for any occasion – be it Thanksgiving dinner or a quiet night at home – then you simply must try our Cranberry Mocha Cheesecake recipe. Trust me; once you try it, you’ll love it!
Ingredient List
For the crust:
- 1 1/2 cups chocolate wafer cookies, crushed (about 24 cookies)
- 1/4 cup (50 ml) butter, melted
For the filling:
- 4 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 tablespoons cornstarch
- 4 large eggs, room temperature
- 1 package (9 oz) Ocean Spray® Whole Berry Cranberry Sauce
- 2 teaspoons instant coffee granules
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) hot water
- 1/2 cup (85g) chopped white chocolate
For the Cranberry Topping:
- 1 can whole berry cranberry sauce
- Confectioners’ sugar for dusting
Notes on Ingredients:
This recipe calls for chocolate wafer cookies, but you can substitute with any other chocolate cookie. You can also use other coffee brands of your choice. For a gluten-free option, replace the flour with a gluten-free alternative. Don’t forget to bring the eggs to room temperature before starting your recipe as room temperature eggs are essential for achieving a creamy texture. Lastly, don’t hesitate to use white or dark chocolate chips in place of chopped white chocolate.
The Recipe How-To
Now that we have listed down all the ingredients you need and why you will love this recipe. It’s time to get our hands dirty as we go through the step-by-step guide of making the Cranberry Mocha Cheesecake.
Crust
- Start by preheating your oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine chocolate wafer cookies and confectioners’ sugar.
- Add in melted butter and mix until moistened.
- Press it firmly onto the bottom of a greased 9-inch springform pan using a flat utensil, forming an even crust.
- Bake for 10 minutes until it sets.
Filling
- In a small bowl, dissolve instant coffee granules in hot water then set aside to cool.
- Beat cream cheese and sugar using a mixer set to medium speed until it turns smooth.
- Add in flour, vanilla extract, and dissolving mixture of instant coffee granules with hot water to the mixture and continue mixing until everything is blended.
- Over low heat, melt some pieces of white chocolate in a small saucepan until melted then add it into the mixture and stir until fully combined.
- Pour the filling mixture over the crust then smooth using a spatula.
Cranberry Mixture Topping
- In another mixing bowl, beat some softened cream cheese and add in sugar. Mix well then fold in whole berry cranberry sauce, cornstarch, and ground cinnamon until fully combined.
- After this, pour your cranberry mixture on top of your low-leveled filling and swirl it artistically with a knife for an expert look.
- Bake for 60-70 minutes (or until the center appears set).
- Once cooked, let it cool and refrigerate before serving.
Serving
- Remove the sides of the pan before slicing.
- You can add more whipped cream or cranberry sauce on top to add more flavor and appeal.
- Best served chilled right after coming out of the refrigerator.
Follow this recipe make your Cranberry Mocha Cheesecake a reality, and be sure to impress your friends and loved ones with its delicious, indulgent flavor!
Substitutions and Variations
Listen, pumpkin. I understand that sometimes you want to change things up a bit. You want to make something unique and different, but still just as delicious. Well, lucky for you, I’ve got some substitutions and variations that will make your taste buds dance with joy.
First off, let’s talk about the crust. If you don’t have chocolate wafer cookies, you can always use graham crackers or even oreo cookies instead. Don’t be afraid to get creative and mix it up a bit. You could even add in some chopped nuts or spices like cinnamon or nutmeg to really bring out those fall flavors.
Now let’s move on to the filling. If cranberries aren’t your jam, feel free to swap them out for raspberries, blueberries, or even strawberries. You could also try using different extracts like almond or peppermint for an extra kick of flavor.
If you’re feeling adventurous and want to take things up a notch, try swirling in some melted white chocolate or dark chocolate into the cheesecake batter before baking. Or if you’re a coffee lover like me, add some espresso powder into the mix for a mocha twist.
Finally, let’s talk toppings. While cranberry sauce is top-notch for this recipe, you could also try other fruity sauces like raspberry or passionfruit coulis. Another option is decorating your cheesecake with white chocolate shavings or a drizzle of caramel sauce for that extra wow factor.
Remember, with baking there will always be room for experimentation and creativity. So don’t be shy and get playful with your substitutions and variations. Who knows? You might even end up creating a new masterpiece in the kitchen!
Serving and Pairing
Now that you have indulged in the rich and decadent Cranberry Mocha Cheesecake, let me provide some recommendations on how to serve and pair this delectable treat.
First and foremost, let’s talk about presentation. I suggest serving this cheesecake on a white platter or cake stand for a stunning contrast to the deep, dark color of the cake. Sprinkle some confectioners’ sugar over the top and add a few fresh cranberries for an extra festive touch.
As for pairing, I recommend serving this dessert with a bold cup of coffee or espresso to balance out the sweetness of the cheesecake. A smooth and creamy latte would be an excellent choice as well. If you are feeling adventurous, try pairing it with a glass of red wine such as Bordeaux or Merlot to complement the flavors of the chocolate and cranberry.
For those who prefer non-alcoholic beverages, a cup of hot cocoa or a glass of milk will also pair perfectly with this dessert. And if you really want to impress your guests, offer a warm slice of Cranberry Mocha Cheesecake alongside a scoop of vanilla ice cream. Trust me, your taste buds will thank you.
In summary, serve this decadent and flavorful Cranberry Mocha Cheesecake on a white platter sprinkled with confectioners’ sugar and fresh cranberries. Pair it with a strong cup of coffee or espresso, latte or glass of red wine such as Bordeaux or Merlot. But, even good old-fashioned hot cocoa or milk will do justice to your dessert as well. And for an extra indulgence factor – serve it along with vanilla ice-cream!
Make-Ahead, Storing and Reheating
Well, well, well. So you’ve decided to make a Cranberry Mocha Cheesecake, huh? Excellent choice. But, let me ask you this: are you planning on making it ahead of time? Or maybe there will be some leftovers that you’d like to store for later? Fear not, my dear coffee aficionado, I am here to give you some tips on how to make and store the best Cranberry Mocha Cheesecake ever.
If you want to be ahead of the game and avoid any last-minute rush, you can make the cheesecake one day in advance. Simply prepare the recipe following all the steps up until baking it. Let it cool at room temperature and then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to two days.
But what if you already baked a cheesecake and don’t want to serve it right away? No worries. You can still keep it fresh for up to 4 days by storing it properly. Wrap it tightly with plastic wrap or aluminum foil before placing it in an airtight container. This way, even if your fridge has strong odors or flavors from other food items, your cheesecake won’t absorb them.
Now, let’s talk about reheating leftovers if you have any. The best way to do this is by transferring the cheesecake slices onto individual plates and microwaving them for 10-15 seconds each. Alternatively, remove the slices from the refrigerator half an hour before serving and let them come to room temperature naturally.
One more thing before I go – remember that this cranberry mocha cheesecake recipe pairs well with coffee, so brew yourself a strong cup of coffee to enjoy alongside it. And there you have it – you’re now set to dazzle your family and friends with this delectable dessert without having to stress about its storage or reheating!
Tips for Perfect Results
There’s nothing more satisfying than taking a bite of a perfectly baked cranberry mocha cheesecake. As a barista and an avid baker, I’ve learned a few tricks along the way to ensure that every slice of cheesecake lives up to its potential.
1. Room Temperature Ingredients
When making the cheesecake filling, it is crucial to use room temperature ingredients. If your ingredients are too cold, they won’t mix together properly, which can result in lumps in your batter. Take your cream cheese and eggs out of the fridge an hour before baking to ensure they are at the correct temperature.
2. Don’t Overmix
Mixing isn’t just about combining ingredients, but it’s also about preserving textures. When combining the ingredients, avoid overmixing as it can make the batter tough by adding air into the mixture, causing it to puff up and fall apart later on (or worse). After each addition of egg, mix just enough to combine everything fully.
3. Check your Oven Temperature
To achieve that perfect cheesecake texture, you need an oven set at exactly the right temperature. You may want to invest in an oven thermometer so you know precisely what temp you’re working with. Baking at even slightly higher temperatures than recommended will overbake and crack the top of your perfectly made cheesecake.
4. A water bath is essential
When making cheesecake, keeping moisture in isn’t a bad thing . A water bath will help regulate heat distribution in your oven which will help prevent cracks and limit overbrowning on your crust – placing your springform pan into another larger pan filled halfway with hot water before baking can do wonders for your cheesecake’s appearance.
5. Chill Overnight
After baking all those creamy layers and delicious flavors of the coffee-cranberry goodness filled on top of chocolate wafer cookies crust, once cake cools down to room temperature let it chill overnight so all the flavors combine well and the cake sets perfectly. Now that’s something to look forward to after waiting for hours!
Incorporating these tips into your recipe will guarantee a perfect cranberry mocha cheesecake. Don’t be afraid to experiment with additional holiday-inspired sauces or topping like cinnamon cranberry sauce or rosemary sugar garnish on top to add an extra flair to your cheesecake recipe masterpiece. Happy baking!
Bottom Line
In conclusion, the Cranberry Mocha Cheesecake recipe is a perfect dessert to serve at any occasion. The contrasting flavors of tangy cranberry and rich chocolate make for a unique and decadent combination that will leave your guests begging for more. With a few pantry staples and some simple steps, you can create a show-stopping dessert that will impress even the toughest critics.
Don’t hesitate to experiment with variations of this recipe either; whether it be swapping out the cranberry sauce for another berry or adding a swirl of espresso to a chocolate cheesecake, there are endless possibilities to make this recipe your own.
As a barista and lover of all things coffee, I highly recommend this Cranberry Mocha Cheesecake recipe as one of the best coffee-inspired desserts out there. So go ahead and give it a try; trust me, your taste buds won’t be disappointed!
Cranberry Mocha Cheesecake Recipe
Ingredients
- 1 (9 ounce) package chocolate wafer cookies, crushed
- 1/3 cup butter, melted
Filling
- 4 (8 ounce) packages cream cheese, softened
- 1 1/3 cups sugar
- 1 tablespoon flour
- 4 eggs
- 2 tablespoons instant coffee granules
- 1 tablespoon hot water
- 1/4 cup whipping cream
- 1 1/2 teaspoons ground cinnamon
Topping
- 1 tablespoon cornstarch
- 1 (16 ounce) can whole berry cranberry sauce
- 3/4 cup whipping cream
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
Instructions
- Combine cookie crumbs and butter; press onto the bottom and 2 inches up the sides of a greased 9 inch springform pan; set aside.
- In a mixing bowl, beat cream cheese until smooth. Combine sugar and flour; add to cream cheese and mix well. Add eggs; beat on low speed just until combined.
- In small bowl, dissolve coffee in water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake at 350 for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- In a large saucepan, bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool. In a small mixing bowl, beat cream and vanilla until soft peaks form. Gradually add confectioners sugar, beating until stiff peaks form. Spread over the cheesecake. Refrigerate 20 minutes or until set.
- Carefully spread 1 cup of cranberry mixture to within 1 inch of edge; cover and refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Just before serving, remove sides of pan. Serve with the remaining cranberry mixture.
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