Mocha Cheesecake (oven version)

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

Oven temperature: 350 degrees F Prep time: 30 min. Chilling time: 45 min. Baking time: 40 min.

serves 6 to 8
prep time 30 Min
cook time 40 Min
method Convection Oven

Ingredients

  • 1 1/2 c
    chocolate wafers, firmly 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
  • 3/4 c
    sugar
  • 2 to 3 tsp
    instant coffee
  • 1 dash
    salt
  • EQUIPMENT
  • 8-inch springform pan
  • 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 ounce semisweet chocolate in microwave at MEDIUM HIGH (70%) 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: Combine wafer crumbs, butter and sugar.
  • 3
    Butter sides and bottom of an 8-inch springform pan.
  • 4
    Melt chocolate in a double boiler over hot, but not boiling water.
  • 5
    Stir until smooth.
  • 6
    Set aside, but keep hot and melted.
  • 7
    Beat cream cheese until soft and smooth.
  • 8
    Add eggs, one at a time to cream cheese.
  • 9
    Gradually add sugar, mixing well until blended.
  • 10
    Add melted chocolate, instant coffee and salt.
  • 11
    Stir until blended.
  • 12
    Turn mixture into prepared pan.
  • 13
    Bake cake at 350 degrees F in center of oven for about 40 minutes or until cake center is almost set. It will firm when chilled.
  • 14
    Let cheesecake cool on counter for about 45 minutes.
  • 15
    Cover and chill for at least 4 hours or overnight.
  • 16
    Remove sides of pan.
  • 17
    Garnish with chocolate leaves and/or fresh raspberries.

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