Description
A rich and creamy mocha cheesecake that combines the flavors of coffee and chocolate, perfect for impressing guests at any occasion.
Ingredients
- Cream cheese: 450 grams (16 oz), softened
- Heavy cream: 240 ml (1 cup)
- Granulated sugar: 150 grams (3/4 cup)
- Espresso: 60 ml (1/4 cup), cooled
- Cocoa powder: 30 grams (1/4 cup)
- Chocolate cookies: 200 grams (about 2 cups), crushed
- Unsalted butter: 100 grams (1/2 cup), melted
- Vanilla extract: 1 teaspoon
Instructions
- Preheat your oven to 180°C (350°F).
- Combine crushed chocolate cookies with melted unsalted butter and press into the bottom of a 23 cm (9-inch) springform pan.
- Bake the crust for about 10 minutes and let it cool.
- In a large mixing bowl, beat softened cream cheese until smooth, then gradually add granulated sugar.
- Add cooled espresso, cocoa powder, and vanilla extract to the cream cheese mixture and mix until combined.
- Whip heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Pour the filling over the cooled crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Prepare chocolate ganache by heating heavy cream and mixing it with chopped dark chocolate until smooth.
- Drizzle ganache over the chilled cheesecake before serving.
Notes
- Ensure all ingredients are at room temperature to avoid lumps.
- Do not overmix the whipped cream to maintain a light texture.
- Chill the cheesecake for at least 4 hours for best results.
- Use a springform pan for easy removal.
- Consider adding fresh toppings before serving for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: mocha cheesecake, dessert, coffee, chocolate, no-bake cheesecake