For an extra layer of flavor, try adding a teaspoon of instant espresso powder to the cream cheese mixture. Be careful not to overbake the cheesecake, as it will continue to set as it cools. If your springform pan tends to leak, wrap the bottom with foil before baking to prevent any batter from seeping out. Garnish with chocolate shavings or cocoa powder before serving for an elegant presentation.
Chocolate Mocha Cheesecake
-
PREP TIME30 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 30 mins
-
SERVING12 People
-
VIEWS22
Indulge in the rich symphony of flavors with this Chocolate Mocha Cheesecake. A decadent treat that marries the bitterness of coffee and chocolate with the creamy smoothness of cheesecake, creating an unforgettable dessert experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate28 g
-
Cholesterol76 mg
-
Fiber1 g
-
Protein5 g
-
Saturated Fat12 g
-
Sodium216 mg
-
Sugar19 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan. (5 minutes)
02
Step
5 mins
In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix well until evenly moistened, then press firmly into the bottom of the prepared springform pan to create a compact crust. (5 minutes)
03
Step
10 mins
In a double boiler or a heatproof bowl set over a simmering pot of water (making sure the bottom of the bowl doesn't touch the water), melt the chopped semisweet chocolate, stirring occasionally until smooth. Remove from heat and let cool slightly. (10 minutes)
04
Step
5 mins
In a large bowl, beat the softened cream cheese, brown sugar, and cornstarch with an electric mixer until smooth and creamy. (5 minutes)
05
Step
3 mins
Beat in the eggs one at a time, mixing well after each addition. Gradually blend in the coffee liqueur until just combined. Be careful not to overmix. (3 minutes)
06
Step
5 mins
Gently fold about 1/3 of the cream cheese mixture into the slightly cooled melted chocolate until combined. Then, pour the chocolate mixture back into the remaining cream cheese mixture and gently fold until just combined and no streaks remain. (5 minutes)
07
Step
2 mins
Pour the cheesecake filling over the prepared cookie crumb crust in the springform pan. (2 minutes)
08
Step
1 hrs
Bake in the preheated oven for 55-65 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. (60 minutes)
09
Step
1 hrs
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking. (60 minutes)
10
Step
4 hrs
Remove the cheesecake from the oven and let it cool completely to room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. (240 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Geovanni Schoen
Jun 20, 2025The instructions were easy to follow, and the cheesecake turned out perfectly. Thank you!
Leif Mayert
Jun 17, 2025I added a layer of chocolate ganache on top, and it was divine!
Geoffrey Ricedeckow
Jun 10, 2025My family devoured this cheesecake in one sitting! Will definitely be making it again.
Markus Okeefe
Jun 1, 2025This recipe is amazing! The coffee liqueur really takes it to the next level.