Welcome, dear coffee lovers and dessert enthusiasts! I am delighted to share with you my recipe for a truly decadent treat that is sure to satisfy both cravings – my Dark Chocolate Mocha Cheesecake Recipe. This layered mocha cheesecake is a perfect marriage of two incredible flavors – smooth cream cheese and bold espresso.
Imagine biting into a rich, velvety dark chocolate crust, followed by a lusciously creamy layer of mocha-flavored cheesecake filling. Ah, pure delight! The instant coffee granules mixed into the batter give a pleasant bitter note that is perfectly balanced out by the sweetness of powdered sugar in the cream cheese filling.
But that’s not all – top off the cheesecake with a thick layer of indulgent chocolate ganache, and you’ve got yourself an unforgettable dessert. Trust me; this recipe will become one of your favorites!
Whether you’re looking to wow your guests at your next dinner party or craving a special indulgence for yourself, this Dark Chocolate Mocha Cheesecake Recipe will take your taste buds to new heights. So, grab some eggs, butter, cream cheese, and dark chocolate from your pantry, and let’s get started on this heavenly creation!
Why You’ll Love This Recipe
Picture this: a creamy and velvety slice of cheesecake, infused with the bold flavor of dark chocolate and the rich decadence of espresso. It’s layered with mocha goodness and sits atop a crunchy Oreo crust. This is not just any cheesecake; this is a dark chocolate mocha cheesecake.
If you’re a fan of chocolate and coffee, then this recipe is your ultimate dream come true. The combination of bitter dark chocolate, smooth cream cheese, and strong coffee flavors will tantalize your taste buds in every bite. Plus, the contrast between the delicate cheesecake filling and the crunchy crust will add a new dimension to each mouthful.
But why should you love this recipe? Let me tell you why:
Firstly, it’s a showstopper dessert that will impress any guest. Imagine taking this masterpiece out for dessert at your next dinner party or gathering. Not only does it look visually stunning, but its sumptuous taste will make your guests’ jaws drop.
Secondly, it’s versatile. Whether you want to enjoy it on its own or pair it with other desserts such as ice cream or whipped cream, this cheesecake can be adapted to different occasions and preferences.
Thirdly, it’s customizable. You can play around with the ingredients and adjust them based on your dietary needs or taste. For example, if you’re following a low-carb diet, then replace regular sugar with brown sugar or stevia.
Lastly, it’s simple to make. Despite its gourmet flavor and texture, this recipe is easy to follow with detailed step-by-step instructions. Even if you’re not an experienced baker, you can still whip up this heavenly concoction in no time.
In conclusion, there are countless reasons why you’ll love this dark chocolate mocha cheesecake recipe – from its rich flavor profile to its simple instructions. So go ahead and indulge yourself in a dessert that will make your taste buds tingle and your guests swoon!
Here are the ingredients you will need to make this Dark Chocolate Mocha Cheesecake Recipe:
For the crust:
- 2 cups of chocolate cookie crumbs, finely crushed (use Oreos for extra awesomeness!)
- 1/4 cup of granulated sugar
- 1/2 cup (1 stick) of butter, melted
For the filling:
- 24 ounces of cream cheese, softened
- 1 and 1/2 cups of granulated sugar
- 3/4 cup of sour cream, at room temperature
- 2 tablespoons of instant espresso powder or coffee granules
- 1/4 cup of all-purpose flour
- 4 eggs, at room temperature
- 8 ounces of dark chocolate, melted and cooled
- 2 teaspoons of pure vanilla extract
For the mocha ganache:
- 8 ounces of dark chocolate, chopped
- 1 cup (8 oz) of heavy whipping cream
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons espresso powder or coffee granules
Note: You can also use milk chocolate chips or semi-sweet chips for a tasty variation!
The Recipe How-To
Are you ready to create a decadent and rich dessert that will satisfy your chocolate cravings? The Dark Chocolate Mocha Cheesecake is exactly what you’ve been looking for. In this section, I’ll guide you step by step on how to make this layered mocha cheesecake with an Oreo crust.
Step 1: Gather all Ingredients
Before starting the recipe, double-check that you have everything you need. You don’t want to be in the middle of mixing ingredients and realize that you are missing something crucial halfway through. We don’t want any unpleasant surprises! Here are the ingredients that you’ll need:
For the Oreo Crust
2 cups Oreo cookies (finely crushed)
1/4 cup (50g) unsalted butter, melted
For the Mocha Cheesecake Filling
24 oz (680g) cream cheese, softened at room temperature
1 1/4 cups (250g) granulated sugar
2 tablespoons finely ground instant coffee or espresso powder
1 tablespoon (15ml) vanilla extract
3 large eggs + 1 egg yolk
2/3 cup (160ml) full-fat sour cream, at room temperature
8 ounces (227g) dark chocolate, semi-sweet or bittersweet (finely chopped)
2/3 cup (160ml) heavy cream, whipping cream or heavy whipping cream
Step 2: Prepare The Baking Pan
Preheat your oven to 325°F (163°C) and position the rack in the center of the oven.
Prepare a 9-inch springform pan – wrap the bottom and sides with aluminum foil to prevent water from getting into it while baking in a water bath. Grease the sides and bottom of the pan and then press the Oreo crust mixture at the bottom firmly.
Step 3: Prepare The Cheesecake Filling
Begin preparing the mocha cheesecake filling by combining in a bowl the granulated sugar, cream cheese, and instant coffee powder or espresso powder together using an electric mixer until smooth. Add in the vanilla extract and mix well. Next, Add in the eggs and egg yolk, one at a time, mixing lightly after each addition.
Stir in chopped dark chocolate into a bowl, softened at room temperature heavy cream or whipping cream. Melt in the microwave oven for 30-second intervals until completely melted (stirring in between intervals). Stir this chocolate mixture into the cheesecake batter until everything is combined.
Step 4: Bake The Cheesecake
Once you are done with preparation of crust and filling, pour the cheesecake batter over prepared Oreo crust. Smoothen out the top with a spatula. Tap your pan on your counter gently to burst air bubbles that may be trapped
Substitutions and Variations
Looking for a way to switch up the traditional dark chocolate mocha cheesecake recipe? Here are some substitution and variation options to make this recipe even more enjoyable.
For a lower-sugar option, consider using sugar substitutes like Splenda or Stevia instead of regular granulated sugar. If you want to veganize the recipe, try substituting coconut oil for butter and using a tofu-based cream cheese.
If you don’t have chocolate wafers on hand, substitute them with graham crackers or Oreos. Additionally, you can switch up the dark chocolate flavor by substituting it for milk chocolate, white chocolate, or even espresso powder.
Looking for a no-bake option? Consider making a chocolate espresso cheesecake without any baking required. You can also use a low-carb recipe by subbing out some of the sugar content with natural sweeteners like brown sugar.
Finally, if you’re looking for something even more indulgent, consider topping the cheesecake with a homemade chocolate ganache made from melted chocolate chips and whipping cream.
No matter how you decide to switch things up, remember that this dark chocolate mocha cheesecake is all about experimentation and finding what works best for your taste buds!
Serving and Pairing
When it comes to serving this Dark Chocolate Mocha Cheesecake, there are many options. A classic topping is whipped cream and shaved chocolate or cocoa powder dusted on top, but feel free to get creative with toppings like fresh berries or chocolate chips.
For pairing, a rich and bold red wine like a Cabernet Sauvignon or Syrah can complement the decadent flavors of the dark chocolate and espresso in the cheesecake. On the other hand, pairing it with a warm cup of cafe mocha can create an indulgent and comforting dessert experience.
If you’re serving this cheesecake as part of a larger meal, try pairing it with light entrees such as grilled fish or chicken. For something heartier, beef or lamb dishes work well too. Alternatively, you could make smaller portions of cheesecake and serve alongside coffee during afternoon tea.
Whatever your serving and pairing choice may be, rest assured that this Dark Chocolate Mocha Cheesecake will be the highlight of any meal or gathering. Its rich layers of chocolate and coffee flavors provide an unexpectedly delicious twist to a classic dessert favorite.
Make-Ahead, Storing and Reheating
The great thing about this dark chocolate mocha cheesecake recipe is that it can be made ahead of time and stored in the fridge for days! Simply wrap the cheesecake tightly in plastic wrap or aluminium foil and place it in your refrigerator. It will stay fresh for up to four days.
When you want to serve the cheesecake, remove it from the refrigerator at least 30-60 minutes before serving to allow it to come to room temperature. This will ensure that the texture is creamy and smooth.
If you have leftovers, don’t worry! You can either keep it in the fridge or freeze it for later. To freeze, wrap the cheesecake in two layers of plastic wrap followed by one layer of aluminium foil, and store it in a freezer-safe container. It will last up to three months in the freezer.
To reheat, place the sliced cheesecake on a platter and let it sit at room temperature for about 30-45 minutes before reheating in the oven. Alternatively, you can place a slice on a microwave-safe plate and heat on high for about 20 seconds until slightly warm.
Just be careful not to overheat the cheesecake as it may become dry and crumbly. The best way to enjoy leftover cheesecake is by eating it cold straight from the fridge!
In summary, this dark chocolate mocha cheesecake recipe is perfect for advance preparation, storage, and reheating. With these simple tips, you’ll be able to enjoy this decadent dessert whenever you want!
Tips for Perfect Results
To ensure that your dark chocolate mocha cheesecake comes out perfectly every time, I’ve compiled some of my tips to aid with the process.
Firstly, it is crucial to have all the ingredients at room temperature before proceeding with the recipe. Take note that cream cheese tends to be difficult to mix when it’s cold, and eggs only blend well at room temperature. Leave them out for an hour or two before baking and avoid the hassle of lumps in your cheesecake filling.
Secondly, mixing is key. When it comes to combining the ingredients together, do not overmix. Overmixing can cause cracks on the surface of the cheesecake or even create a rubbery texture. Use a spatula or a wooden spoon to gently fold in the ingredients, making sure that everything is blended evenly.
Thirdly, for best results, use high-quality ingredients. Since there are not many ingredients involved in making this chocolate mocha cheesecake, it’s important to select ones of exceptional quality. Use dark chocolate of at least 60% cocoa solids for an intense chocolate flavor and instant coffee granules for a stronger mocha taste.
Fourthly, be mindful of temperature and timing. Do not overbake the cheesecake or else it will crack on top or become dry and crumbly inside. Once finished with mixing and preparing your batter, bake it uncovered in a preheated oven that’s set to 350 degrees Fahrenheit for around 30-35 minutes until set but still slightly jiggly in the center. Once ready, remove it from the oven and allow it to cool for several hours before storing in the fridge according to instructions.
Lastly, experimentation can lead to new discoveries – feel free to add different flavors such as caramel or raspberry sauce over your cheesecake before serving! These are just some tips you can use for your chocolate mocha cheesecake baking process that will avoid any issues or difficulties for you. Have fun with cooking and enjoy your tasty and perfectly made dessert.
In conclusion, this dark chocolate mocha cheesecake recipe is one of the most decadent and satisfying desserts out there. The rich and creamy texture, combined with the deep flavors of dark chocolate and espresso, is a match made in heaven.
Not only is this recipe easy to follow and perfect for any occasion, it also provides an opportunity for creative substitutions and variations to suit your personal tastes. From low carb options to vegan alternatives, this mocha cheesecake can be adapted to meet any dietary preference without sacrificing taste or quality.
In addition, with the helpful tips and recommendations provided throughout the article, you can ensure that your cheesecake turns out perfectly every time you make it.
So go ahead and give this dark chocolate mocha cheesecake recipe a try – I guarantee you won’t regret it! Indulge in the layered mocha flavors and savor every bite of this dessert masterpiece. Your taste buds (and your friends and family) will thank you for it!
Dark Chocolate Mocha Cheesecake Recipe
- 1 1/2 cups chocolate cookies, finely crushed
- 1/3 cup butter, softened
- 1/2 tablespoon sugar
- 2 1/2 ounces dark chocolate, 80 g (70% cocoa if possible)
- 16 ounces cream cheese, softened (about 500 g)
- 4 eggs, room temp
- 3/4 cup sugar
- 2 teaspoons instant coffee (decaf works fine)
- 2 -3 tablespoons powdered sugar
- 1 ounce dark chocolate
- Butter sides & bottom of an 8" springform pan.
- Combine cookie crumbs, butter & sugar in mixer.
- Press mixture evenly onto pan bottom.
- Melt chocolate in double-boiler & stir smooth.
- Beat cream cheese until smooth, then add eggs, one at a time.
- Gradually add sugar, mixing well until blended.
- Add melted chocolate, coffee & stir to blend.
- Turn mixture into prepared pan.
- Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
- Cool on counter for 45 min., cover & chill overnight.
- Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
- CHOCOLATE LEAVES:
- Melt chocolate in double-boiler.
- Brush on cleaned & dried fresh leaves (Ficus work well).
- Place on small, paper-lined pan & freeze overnight.
- Peel leaves & put back in the freezer until time to place on cake & serve.
- HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!
Add Your Own Notes
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