Mocha Cheesecake No Instant Coffee Crystals
Indulge in the decadent flavors of this Mocha Cheesecake with No Instant Coffee Crystals—a creamy, coffee-infused dessert crafted with real brewed espresso for a rich and authentic mocha taste. This luscious cheesecake features a chocolate graham cracker crust that complements its velvety filling made with softened cream cheese, sour cream, melted semisweet chocolate, and a touch of pure vanilla extract. The espresso adds a deep, bold flavor without relying on instant coffee, ensuring a gourmet-quality treat. Baked to perfection and cooled gradually to avoid cracking, this dessert is as stunning as it is delicious. Ideal for gatherings or as a special indulgence, it’s best served chilled, topped with whipped cream or chocolate shavings for an irresistible finishing touch.
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Recipe Information
Ingredients
- 1.5 cups (crushed) Chocolate graham crackers
- 6 tablespoons (melted) Unsalted butter
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar
- 0.5 cup Sour cream
- 2 teaspoons Pure vanilla extract
- 0.25 cup Brewed espresso (cooled)
- 6 ounces Semisweet chocolate (melted and slightly cooled)
- 3 whole Large eggs
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine the crushed chocolate graham crackers and melted butter. Mix until evenly moistened.
Press the graham cracker mixture into the bottom of the prepared springform pan, creating an even layer. Bake the crust for 10 minutes, then remove from the oven and let it cool.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract, and mix until fully incorporated.
Pour the cooled brewed espresso into the mixture and stir until combined.
Gradually fold in the melted semisweet chocolate, ensuring the mixture is smooth and well blended.
Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
Pour the cheesecake batter over the prepared crust, smoothing it into an even layer.
Place the springform pan onto a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Once cooled, chill the cheesecake in the refrigerator for at least 4-6 hours or overnight before serving.
Carefully remove the cheesecake from the springform pan and garnish with whipped cream or chocolate shavings, if desired, before slicing and serving.
Nutrition Facts
Calories |
6060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 449.3 g | 576% | |
| Saturated Fat | 266.5 g | 1332% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1557 mg | 519% | |
| Sodium | 3029 mg | 132% | |
| Total Carbohydrate | 474.1 g | 172% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 384.2 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1083 mg | 83% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2159 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
