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Mocha Cheesecake Recipe

Mocha Cheesecake

iamwinfred
If you love the way coffee and chocolate play off each other, this Mocha Cheesecake is going to earn a permanent spot in your dessert rotation. It starts with a buttery Oreo crust, then gets filled with a silky espresso and chocolate cheesecake batter that bakes up rich, dense, and just a little fudgy. It's the kind of dessert that looks like it came from a bakery case, but it's actually simple enough for a weekend baking project.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal

Equipment

  • 9-inch springform pan leak-proof recommended
  • Stand mixer or hand mixer
  • Food processor for crushing the Oreos
  • Heavy-duty aluminum foil for wrapping the pan
  • Large roasting pan for the water bath
  • Offset spatula
  • Rubber spatula
  • Mixing bowls
  • Digital oven thermometer (optional)
  • Small saucepan for the ganache
  • Heatproof bowl for the ganache

Ingredients
  

For the Oreo Crust

  • 24 cookies Oreo cookies crushed, filling included; about 2 cups or 270g of crumbs
  • 5 tablespoons unsalted butter 71g, melted

For the Mocha Cheesecake Filling

  • 32 ounces full-fat cream cheese 907g, 4 blocks, softened to room temperature
  • 1 cup granulated sugar 200g
  • 1/2 cup sour cream 120g, for a smoother filling
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract 5ml
  • 2 tablespoons instant espresso powder dissolved in 2 tablespoons hot water
  • 8 ounces semisweet baking chocolate 227g, melted and slightly cooled
  • 2 tablespoons unsweetened cocoa powder 12g

For the Chocolate Ganache

  • 1/2 cup heavy cream 120ml
  • semisweet baking chocolate remaining chopped chocolate, for the ganache

For Garnish

  • chocolate covered espresso beans optional, for garnish
  • fresh whipped cream optional, for serving
  • cocoa powder optional, for dusting
  • caramel sauce optional, for drizzling
  • fresh raspberries optional, for serving

Instructions
 

  • Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan tightly in two to three layers of heavy duty aluminum foil, covering the bottom and going up the sides. Lightly grease the inside of the pan.
  • Pulse whole Oreo cookies in a food processor until fine crumbs form. Mix with melted butter until it looks like wet sand. Press firmly and evenly into the bottom of the pan and slightly up the sides.
  • Bake the crust for 8 to 10 minutes, then remove and set aside to cool slightly. Leave the oven on.
  • Stir instant espresso powder into hot water until fully dissolved. Melt semisweet chocolate in the microwave in 30-second bursts, stirring between each, until smooth. Let cool slightly.
  • Beat softened cream cheese on medium speed until completely smooth. Add granulated sugar and beat until fluffy. Mix in sour cream and vanilla until just incorporated.
  • Add eggs one at a time, beating on low speed after each addition just until combined. Pour in dissolved espresso, melted chocolate, and cocoa powder. Gently fold with a rubber spatula until uniform with no streaks.
  • Pour filling over the cooled crust and smooth the top. Place the foil-wrapped pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  • Bake for 55 to 65 minutes, until edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open a few inches, and let the cheesecake sit inside for about an hour.
  • Remove from the water bath and unwrap the foil. Run a thin knife around the edge to loosen, but leave in the springform pan. Cover loosely and refrigerate for at least 4 hours, preferably overnight.
  • Heat heavy cream in a small saucepan until it just starts to simmer. Pour over remaining chopped chocolate in a heatproof bowl, let sit for a minute, then stir until smooth and glossy. Let cool slightly to thicken.
  • Release the cheesecake from the springform pan and set on a serving plate. Pour ganache over the top, letting it drip slightly over the edges. Top with chocolate covered espresso beans if using.

Notes

  • Bring all dairy and eggs to room temperature before starting, since cold ingredients cause lumps in the batter.
  • Don't skip the water bath. It's the main reason baked cheesecakes crack or dry out on top.
  • Avoid overmixing once the eggs are added, since extra air in the batter leads to a puffy cheesecake that sinks and cracks as it cools.
  • Let the cheesecake cool gradually in the turned off oven rather than pulling it straight into the fridge.
  • Use a hot, clean knife for slicing. Dip it in hot water and wipe it dry between each cut for neat slices.
  • For mini mocha cheesecakes, divide crust and filling into a muffin tin lined with cupcake liners and reduce bake time to about 20 minutes.
  • For mocha cheesecake bars, bake the same filling in a 9x13 inch pan for easier slicing and portable squares.
  • For a Baileys mocha version, add 2 tablespoons of Irish cream liqueur to the filling.
  • For a white chocolate mocha, swap the semisweet chocolate for white chocolate in the filling for a sweeter, milder flavor.
  • Store covered in the springform pan or wrapped tightly in plastic wrap in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
  • This cheesecake is meant to be served cold. Let it sit at room temperature for 10 minutes before serving for the best texture.
  • If you prefer a lighter finish, skip the ganache and top with a simple dusting of cocoa powder or a dollop of whipped cream.

Nutrition

Serving: 1SliceCalories: 480kcalCarbohydrates: 36gProtein: 8gFat: 34gSaturated Fat: 19gSugar: 27g
Keyword baked cheesecake recipe, coffee chocolate cheesecake, espresso cheesecake, mocha cheesecake, oreo crust cheesecake
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