Mocha Chocolate Cheesecake
Indulge in the decadent allure of Mocha Chocolate Cheesecake, the ultimate dessert that fuses rich chocolatey elegance with a subtle coffee kick. This cheesecake starts with a buttery chocolate cookie crust, baked to perfection for a crisp yet sturdy base. The creamy, velvety filling is enhanced with semisweet chocolate and espresso, achieving a harmonious balance of sweetness and a bold mocha flair. Baked gently in a water bath to prevent cracking, this dessert is crowned with a luxurious chocolate ganache that adds a glossy, melt-in-your-mouth finish. Perfect for special occasions or when you simply crave a slice of pure indulgence, this mocha cheesecake guarantees an unforgettable dessert experience.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Heavy cream
- 1 cup Sour cream
- 1 tablespoon Instant espresso powder
- 1 tablespoon Hot water
- 8 ounces Semisweet chocolate, melted and slightly cooled
- 4 Eggs, room temperature
- 1 teaspoon Vanilla extract
- 8 ounces Semisweet chocolate chips
- 1 cup Heavy cream (for ganache)
Instructions
Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing it and wrapping the exterior with aluminum foil to prevent leaks.
In a food processor, pulse the chocolate sandwich cookies until fine crumbs form. Mix the cookie crumbs with the melted butter until evenly coated.
Press the cookie mixture into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
In a small bowl, dissolve the instant espresso powder in the hot water and let it cool slightly.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Add the heavy cream, sour cream, and dissolved espresso mixture to the cream cheese mixture and beat until fully combined.
Slowly mix in the melted semisweet chocolate and vanilla extract until incorporated.
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
Pour the cheesecake batter over the cooled crust in the springform pan.
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it comes about halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 65-75 minutes, or until the edges are set but the center still slightly jiggles when shaken.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath, discard the foil, and let it cool completely at room temperature before refrigerating for at least 6 hours, preferably overnight.
To make the ganache topping, heat the 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the semisweet chocolate chips in a bowl.
Let the mixture sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before spreading it over the chilled cheesecake.
Refrigerate the cheesecake for at least 1 hour to set the ganache. Slice and serve!
Nutrition Facts
Calories |
12144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 834.2 g | 1069% | |
| Saturated Fat | 452.3 g | 2262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2306 mg | 769% | |
| Sodium | 6041 mg | 263% | |
| Total Carbohydrate | 1138.4 g | 414% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 819.3 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1758 mg | 135% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 3807 mg | 81% | |
*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.
