Mocha Cheesecake (microwave version)

★★★★★ 1 Review
RevBJFriley avatar
By Rev BJ Friley
from Vicksburg, MS

Microwave setting: HIGH 100%/MEDIUM HIGH 70%

serves 6 to 8
cook time 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
    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
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How To Make

  • 1
    For 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.
  • 2
    Preparation: Microwave butter 30 to 40 seconds at MEDIUM HIGH power.
  • 3
    Combine butter, cookie crumbs and sugar well. Press crumb mixture into bottom of an 8-inch round microsafe pie dish.
  • 4
    Microwave at HIGH power for 1 to 1 1/2 minutes.
  • 5
    Cool crust slightly.
  • 6
    Melt chocolate in a microsafe dish at MEDIUM HIGH for about 2 minutes.
  • 7
    Microwave cream cheese on a plate at MEDIUM HIGH power for about 2 minutes to soften.
  • 8
    Combine cream cheese, melted chocolate, eggs, sugar, instant coffee and salt thoroughly.
  • 9
    Pour mixture over prebaked crust. Place dish on an inverted saucer.
  • 10
    Microwave 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.
  • 11
    Let cake stand for a minute. Cool. Refrigerate for at least 4 hours or overnight.

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