Mocha Cheesecake (oven version)

1
Rev BJ Friley

By
@RevBJFriley

Oven temperature: 350 degrees F

Prep time: 30 min.

Chilling time: 45 min.

Baking time: 40 min.

Rating:
★★★★★ 1 vote
Serves:
6 to 8
Prep:
30 Min
Cook:
40 Min
Method:
Convection Oven

Ingredients

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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(es)
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

How to Make Mocha Cheesecake (oven version)

Step-by-Step

  • 1For 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.
  • 2Preparation: Combine wafer crumbs, butter and sugar.
  • 3Butter sides and bottom of an 8-inch springform pan.
  • 4Melt chocolate in a double boiler over hot, but not boiling water.
  • 5Stir until smooth.
  • 6Set aside, but keep hot and melted.
  • 7Beat cream cheese until soft and smooth.
  • 8Add eggs, one at a time to cream cheese.
  • 9Gradually add sugar, mixing well until blended.
  • 10Add melted chocolate, instant coffee and salt.
  • 11Stir until blended.
  • 12Turn mixture into prepared pan.
  • 13Bake 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.
  • 14Let cheesecake cool on counter for about 45 minutes.
  • 15Cover and chill for at least 4 hours or overnight.
  • 16Remove sides of pan.
  • 17Garnish with chocolate leaves and/or fresh raspberries.

Printable Recipe Card

About Mocha Cheesecake (oven version)

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




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