CHOCOLATE MOCHA CHEESECAKE
The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!
Provided by Melissa
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 27.9 g, Cholesterol 76 mg, Fat 20.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 12 g, Sodium 216.1 mg, Sugar 19.2 g
CHOCOLATE MOCHA CHEESECAKE
This is a smooth, and creamy chocolate cheesecake with a kick of coffee flavor. It's like a fancy mochaccino topped with whipped cream in the form of a cheesecake!
Provided by Lily Ernst
Categories dessert
Time 8m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toss the cookie crumbs with the melted butter and press onto the bottom of a 9-inch springform pan.
- Using a handheld mixer, beat the cream cheese and sugar together. Add the instant coffee and blend. Then add the eggs, one at a time and mix until just combined. After adding the last egg, blend until smooth.
- Pour over crust and bake for 40 minutes or until the edges looks dull and there is 2-3 inches of the center that is still wobbly. Remove from the oven and run a thin knife around the edges to loosen cake. Cool before removing the rim. Refrigerate for 4 hours.
- Whip the heavy cream with the sugar and vanilla until soft peaks form. Spread on top of chilled cheesecake and dust with cocoa powder before serving.
Nutrition Facts : Calories 403 calories, Sugar 27.1 g, Sodium 365.6 mg, Fat 26.4 g, SaturatedFat 14.6 g, TransFat 0 g, Carbohydrate 33.7 g, Fiber 0.4 g, Protein 9 g, Cholesterol 132 mg
MOCHA CHEESECAKE
This sinfully decadent Mocha Cheesecake recipe starts with a thick crust of crushed chocolate creme-filled sandwich cookies. It's a quadruple chocolate cheesecake altogether, infused with coffee, and smothered in a thick layer of silky, luscious semi-sweet chocolate ganache. This Mocha Cheesecake is out-of-this-world amazing, and a must-try for coffee lovers!
Provided by Sarah @ The Gold Lining Girl
Categories Cheesecake
Time 1h30m
Number Of Ingredients 14
Steps:
- In a food processor, pulse cookies until they are fine crumbs.
- In a medium bowl, whisk together cookie crumbs, sugar, and melted butter, stirring until combined.
- Press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar, beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- In a small bowl or mug, stir together espresso and instant coffee granules, until coffee granules are dissolved.
- Add to cream cheese mixture.
- In a small microwave-safe bowl, heat the baking chocolate at 20-30 second intervals, or until melted and smooth. Do not microwave for too long or it risks scorching the chocolate. Use short intervals.
- With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.
- Fold in chocolate chips.
- Pour batter into prepared springform pan.
- Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.
- Remove to a wire rack to cool completely.
- In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter.
- Heat at 20-30 seconds intervals, and whisk until mixture is melted and smooth. Do not overheat or microwave for long intervals or it risks scorching the chocolate and/or cream.
- Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.
- Cut and serve.
- Store in the refrigerator.
MOCHA CHEESECAKE MINIS
Take a bite of these decadent Mocha Cheesecake Minis and serve them at your next holiday party. You'll love the hints of chocolate and coffee in this mocha cheesecake that is all topped with some whipped topping for a delicious dessert you don't have to share.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
- Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
- Bake 23 to 25 min. or until centers are almost set. Cool completely.
- Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.
Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
CHOCOLATE MOCHA CHEESECAKE
Who doesn't love chocolate or cheesecake or chocolate mocha. This cheesecake is so simple to make and taste so divine. Oh you can just add what ever toppings you like to it or it is great just as it is. Hope you try it and hope you enjoy it.
Provided by Kathy Griffin @bamagirl125
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Prepare the crust by combining wafer crumbs, sugar and melted butter ( I used my food processor) press into the bottom and about 2 inches up the sides of a 9 inch springform pan. Bake 12 minutes then remove from oven and allow to cool while you prepare the filling. REDUCE OVEN TEMP TO 300.
- Start the filling by adding the cream cheese, cooled chocolate, flour, salt, coffee and vanilla into mixer bowl.( I added the vanilla to the instant coffee and made a paste before adding) Beat on medium about 3 minutes until smooth and fluffy ( scrape down sides of bowl a couple of times)
- Add the sugar and cocoa and beat another 2 minutes until well blended and smooth( Scrape bowl down once during this time). Add eggs one at a time and blend well after each one. Wrap the springform pan well in heavy duty foil at least 3/4 way up place in a baking dish large enough to hold it. Pour filling onto crust, place in oven and pour enough boiling water to go 1/2 way up pan.
- Bake at 300 for 55-65 minutes until center jiggles when you nudge it. ( My bake time was 58 minutes) Remove from oven and water bath, carefully remove foil, place cheesecake on wire rack and let cool about an hour before you remove ring from pan and transfer to your serving dish.
FOUR 4.5-INCH CHEESECAKES WITH NINE STIR-IN VARIATIONS
My oldest son bought me a set of 4.5-inch springform cheesecake pans and I found this recipe with stir-in variations by Googling. Found on Diana's Desserts website at http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1927/Recipe.cfm. Source: Kraft Foods, November 24, 2003. See Directions below recipe for ideas for garnishing, or stir-in variations! Please note that the nutritional information does NOT include stir-in ingredients!
Provided by KerfuffleUponWincle
Categories Cheesecake
Time 1h20m
Yield 4 4.5-inch springform pans, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Mix crumbs, the 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes.
- Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, as desired. Pour over crusts. Place pans on cookie sheet.
- Bake at 300°F (150°C) for 40 to 45 minutes, or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
- Topping Ideas to garnish: Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes, for garnish, before serving.
- STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following:.
- APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar.
- NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour.
- CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks.
- CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest.
- S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon broken graham crackers.
- COOKIES AND CREAM MINI CHEESECAKE: Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies.
- CHOCOLATE ROYALE MINI CHEESECAKE: Stir in 2 ounces semi-sweet baking chocolate, melted.
- PEANUT BUTTER MINI CHEESECAKE: Stir in 2 tablespoons peanut butter and 1 tablespoon milk.
- MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.
4 INCH MOCHA CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
- Beat in egg substitute. Beat well.
- Stir in whipping cream.
- Stir together hot water and coffee.
- Add coffee and vanilla to cream cheese mixture, stirring until well combined.
- Stir in melted chocolate.
- Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
- Stir in coffee till dissolved.
- Cool to lukewarm, then pour over cheesecake.
- Chill till topping firms up.
NO-BAKE MOCHA CHEESECAKE RECIPE
If you like coffee flavored dessert you are going to love this no-bake mocha cheesecake. Great combination of milk chocolate and coffee! This cheesecake is light, airy and very tasty! And of course, like all my no-bake cheesecakes, this one is also pretty easy to make.
Provided by TheCookingFoodie
Categories No-Bake Desserts Desserts Cake Recipes Christmas Dessert Recipes Easy Recipes Cheesecake Recipes
Yield 8
Number Of Ingredients 13
Steps:
- 1. Make the crust: In a food processor or a ziploc bag place biscuits and cocoa powder, crush into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.3. Chop milk chocolate and place in a heatproof bowl, add instant coffee. Set over pot with simmering water (double boiler). Melt completely. Remove from heat and let cool slightly.4. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth. Add heavy cream and beat until light and fluffy.5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.6. Make the chocolate coffee ganache: Chop the chocolate, place in a large bowl. Place heavy cream and coffee in a small saucepan and heat over low-medium heat, dissolve the coffee and bring to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.7. Refrigerate for at least 6 hours.
MOCHA ALMOND CHEESECAKE
Make and share this Mocha Almond Cheesecake recipe from Food.com.
Provided by carolinafan
Categories Cheesecake
Time 4h20m
Yield 1 9-inch cheesecake
Number Of Ingredients 8
Steps:
- Preheat oven to 300.
- Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press into bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 15 minutes.
- In large mixing bowl, beat cream cheese and remaining 3/4 cup sugar 5 minutes at medium speed of electric mixer; add eggs, one at a time, mixing well after each addition. Add liqueur and coffee powder, blending thoroughly; fold in almonds.
- Pour into baked crust. Bake 40 minutes or until filling is set.
- Shut off oven, open door and allow cheesecake to cool in oven.
- When cool, remove from oven; remove rim of pan. Refrigerate to chill thoroughly before serving.
Nutrition Facts : Calories 3104, Fat 190.4, SaturatedFat 95.8, Cholesterol 835, Sodium 2010.2, Carbohydrate 315, Fiber 9.9, Sugar 242.9, Protein 50.7
MOCHA SWIRL CHEESECAKE
Make and share this Mocha Swirl Cheesecake recipe from Food.com.
Provided by CHEF GRPA
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Splenda. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
- For Cheesecake, beat cream cheese and 3/4 cup Splenda in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
- Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Splenda, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
- Bake in preheated 325*F. oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.
MOCHA-ORANGE CHEESECAKE
Categories Cake Coffee Liqueur Food Processor Chocolate Dessert Bake Cream Cheese Orange Sour Cream Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 19
Steps:
- For Crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
- For Filling:
- Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
- Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
- For Topping:
- Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
- Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Cut around pan sides; release. Top with oranges and chocolate, if desired.
MOCHA CHEESECAKE
Make and share this Mocha Cheesecake recipe from Food.com.
Provided by SweetsLady
Categories Cheesecake
Time 1h15m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325.
- Crust:.
- Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
- Filling:.
- Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
- Dissolve coffee granules with whipping cream.
- Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
- Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
- Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
- Flavored Whipping Cream:.
- Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
- Enjoy!
Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3
COFFEE MATE HOME
Steps:
- Preheat oven to 325° F. Grease 9-inch springform pan.
- Place cookies and butter in food processor; process until finely crushed. Press onto bottom of 9-inch springform pan. Place in freezer for 5 minutes.
- Beat cream cheese, 1/2 cup sugar and Coffee mate Peppermint Mocha Flavor Liquid in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour into crust.
- Bake for 40 to 45 minutes or until edge is set but center still moves slightly. Remove from oven while making the topping.
- Combine sour cream, remaining 2 tablespoons sugar and vanilla extract in medium bowl; mix well. Gently spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.
- Refrigerate for several hours or overnight. Remove side of springform pan to loosen. Garnish with peppermint candies.
These Mocha Eggnog Cheesecake Bars are a delicious combination of eggnog, toffee bits, coffee and cream cheese, paired with a scrumptious Oreo cookie crust! They are the perfect addition to your holiday baking tray.
Provided by Terri Gilson
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Coat a 8X13-inch (lasagna) baking pan with non-stick cooking spray.
- Mix melted butter and Oreo baking crumbs together until well incorporated. Press into bottom of pan.
- Meanwhile, heat eggnog for approximately 1 minute in microwave, remove then dissolve coffee granules in eggnog.
- Beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add white granulated sugar, brown sugar, eggs eggnog mixed with coffee, flour, and, cinnamon; beat until smooth. Fold in Skor bits.
- Pour filling over crust. Bake until set 20 - 30 minutes or until cake tester comes out clean.
- Cool then cut into 16 bars.
Nutrition Facts : ServingSize 1 bar, Calories 220 kcal, Carbohydrate 18 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 63 mg, Sodium 194 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 5 g
MOCHA CHEESECAKE
Yield 10-12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 F and grease a 9 inch springform pan with butter. To prepare the crust, stir together the cookie crumbs and melted butter. This can be done in the sprinform pan or in a separate dish. Press the mixture evenly and firmly on the bottom of the baking pan and set aside. To make the filling, combine the cream cheese and sugar in a large bowl and beat using an electric mixer or whisk, until smooth. Add in the eggs and continue to mix until just blended. Be careful not to over-mix as this will lead to cracks in the cheesecake. Melt the chocolate in 20-second increments in the microwave or over a double boiler until smooth. Cool the chocolate slightly and then quickly stir it into the cheesecake batter. Pour in the heavy cream, sour cream, and stir till just combined. Dissolve the instant espresso powder in the hot water and add this to the batter along with the vanilla extract. Scrape down the sides of the bowl to make sure everything is well-blended. Pour the mixture into the prepared pan and spread slightly so that the top is even. Bake for 45 minutes. The center will still be jiggly- but you want to take it out at that stage so that the cheesecake retains its creamy texture. It will solidify as it cools, so fear not. Cool thoroughly and chill before serving. If your cheesecake has any cracks, you can cover it up with berries (pictured above) or chocolate ganache. Serve cold with fresh berries and chocolate shavings.
MOCHA CHEESECAKE MINI INDULGENCES
Don't let the mini size fool you, these No Bake Mocha Cheesecake Mini Indulgences are simply divine! Oreo crumbs are layered with mocha cheesecake then topped with whipped cream and an espresso bean to give you a gourmet dessert that only takes 20 minutes to pull together. Small but decadent, they make the perfect ending for any meal.
Provided by Linda Warren
Time 20m
Number Of Ingredients 10
Steps:
- Crush Oreos in food chopper, processor or place in a ziploc bag and roll with rolling pin until you have fine crumbs.
- Place Oreo crumbs in a small bowl. Add fudge sauce and butter and mix til blended. Set aside.
- Place coffee in a small saucepan. Sprinkle gelatin over coffee and let sit 1 minute.
- Turn burner to low and heat until gelatin is dissolved. Remove from heat.
- Add chocolate to coffee-gelatin mixture and stir until all chocolate is melted. Set aside.
- In a large mixing bowl, beat cream cheese and sugar until creamy.
- Continue beating while adding in sour cream and coffee-chocolate mixture.
FROZEN MOCHA CHEESECAKE (1983)
Steps:
- In small bowl, combine crumbs, sugar and margarine.
- In buttered 9-inch springform pan or 13- by 9-inch baking dish, pat crumbs firmly on bottom and up sides of pan.
- Chill.
- In large mixer bowl, beat cheese until fluffy; add Eagle Brand and chocolate syrup.
- In small bowl, dissolve coffee in water; add to Eagle Brand mixture.
- Mix well.
- Fold in whipped cream.
- Pour into prepared pan.
- Cover.
- Freeze 6 hours or until firm.
- Garnish with additional chocolate crumbs if desired. Return leftovers to freezer.
Nutrition Facts : Calories 423 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 271 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
MOCHA CHEESECAKE
This mocha cheesecake is extremely creamy with layers of chocolate and coffee cheesecake. Decadent, rich, and not too sweet - it's the perfect grown-up cheesecake recipe.
Provided by Fiona Dowling
Categories Dessert
Time 8h55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F (180C or 160C in a fan-forced oven).
- Wrap the outside of a 9-inch (23-cm) springform pan with tin foil. Wrap the pan at least 3-4 times so that the bottom and sides are well covered, and all the seems are covered.
Nutrition Facts : Calories 733 kcal, Carbohydrate 53 g, Protein 9 g, Fat 55 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 193 mg, Sodium 346 mg, Fiber 3 g, Sugar 38 g, UnsaturatedFat 19 g, ServingSize 1 serving
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- Process chocolate wafers in a food processor until ground. Add 2 tablespoons sugar and butter; pulse 1 or 2 times. Press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan. Chill.
- Stir together espresso beans and 1/2 cup boiling water; cool. Pour through a coffee filter, reserving 1/3 cup liquid (add water to make 1/3 cup, if necessary).
- Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 1 cup sugar, beating well. Add espresso, melted chocolate, sour cream, and eggs; beat until blended. Pour into crust.
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4 INCH MOCHA CHEESECAKE RECIPE - FOOD NEWS
From foodnewsnews.com
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