Mocha Cheesecake (microwave version)

Rev BJ Friley

By
@RevBJFriley

Microwave setting: HIGH 100%/MEDIUM HIGH 70%


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6 to 8
Cook:
20 Min
Method:
Microwave

Ingredients

1 1/2 c
chocolate wafers, finely crushed
1/3 c
butter
1/2 Tbsp
granulated sugar

FILLING

2
squares (1 oz. each) sweet chocolate
2 pkg
(8 oz. each) cream cheese
4
eggs
1/2 c
sugar
2 to 3 tsp
instant coffee
1 dash(es)
salt

EQUIPMENT

8-inch round microsafe pie dish

OPTIONAL

chocolate cookies, for garnish
mint leaves, for garnish
raspberries or other berries, for garnish
chocolate leaves, for garnish

Step-By-Step

Step 1 Direction Photo

1For Chocolate Leaves, melt 1 oz. semisweet chocolate at MEDIUM HIGH power for about 2 minutes. Brush cleaned and dried real leaves with chocolate. Place on paper-lined baking sheet. Freeze until firm. Peel off real leaves. Return chocolate leaves to freezer until ready to use.

2Preparation: Microwave butter 30 to 40 seconds at MEDIUM HIGH power.

Step 3 Direction Photo

3Combine butter, cookie crumbs and sugar well. Press crumb mixture into bottom of an 8-inch round microsafe pie dish.

4Microwave at HIGH power for 1 to 1 1/2 minutes.

5Cool crust slightly.

6Melt chocolate in a microsafe dish at MEDIUM HIGH for about 2 minutes.

7Microwave cream cheese on a plate at MEDIUM HIGH power for about 2 minutes to soften.

8Combine cream cheese, melted chocolate, eggs, sugar, instant coffee and salt thoroughly.

Step 9 Direction Photo

9Pour mixture over prebaked crust. Place dish on an inverted saucer.

10Microwave at MEDIUM power for about 14 minutes or until center of dish is almost set. Turn dish twice during cooking if the microwave oven is not a rotating one.

11Let cake stand for a minute. Cool. Refrigerate for at least 4 hours or overnight.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Dairy
Regional Style: American