Mocha Cheesecake Food

4 INCH MOCHA CHEESECAKE

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.

MOCHA CHEESECAKE

Steps:

• Preheat oven to 400* degrees F.
• Mix crust ingredients together, press into 9in pie plate.
• Bake for 5 minutes.
• Melt chocolate in large bowl, I do this in the microwave.
• Add cream cheese, eggs, and sugar.
• Beat on med for 2 minutes, until creamy.
• Add instant coffee and salt; mix well.
• Pour into crust.
• Bake at 400* for 10 minutes.
• Reduce oven temperature to 325* degrees F.
• Continue baking for 50-60 minutes, until set.
• Turn oven off; leave cheesecake in oven until it has cooled.
• In small saucepan, bring topping ingredients to a boil.
• Remove from heat and stir until smooth.
• Cool.
• Drizzle over cheesecake.

MOCHA CHEESECAKE

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

COCOA-MOCHA CHEESECAKE

Steps:

• For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours.
• Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside.
• Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes.
• Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.

MOCHA CHEESECAKE

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!

MOCHA RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl. Mix well and then press into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes. Remove the crumb crust from the oven and set aside. Lower the oven temperature to 225 degrees F.
• Combine the espresso powder, hot water and cinnamon in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next. Add the condensed milk, cornstarch, vanilla and the espresso mixture. Mix until completely smooth.
• Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries. Bake for 1 hour, until set but still a bit wobbly in the center. Turn the oven off and leave the cheesecake to cool in the oven for another 2 hours, until both oven and cake are room temperature.
• Heat the chocolate, cream, corn syrup and the remaining 1 tablespoon butter over a double boiler, stirring until the chocolate is melted and mixture is smooth and glossy. (Alternatively, microwave in 30 second intervals, stirring between each.)
• Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour. Slice and serve.

FOUR-FLAVOR MOCHI CHEESECAKES

Steps:

• For the cheesecake filling: Line a baking sheet with parchment paper. Add the cream cheese and confectioners' sugar to a medium bowl and fold together until combined. Fold in the graham cracker crumbles.
• Divide the batter evenly among 4 medium bowls. Fold the strawberries into the first bowl. Fold the brownies into the second bowl. Fold the mini chocolate chips into the third bowl. Fold the peanut butter lightly into the fourth bowl so that it has a marbled look. Cover each bowl and freeze until firm, about 1 hour 30 minutes.
• Using a 1-ounce scoop, scoop mounds of each cheesecake filling and put on the prepared baking sheet. Return to the freezer while you make the mochi dough.
• For the mochi dough: Combine the rice flour, granulated sugar and 2 cups water in a medium microwave-safe bowl. Whisk in the oil.
• Microwave in 1-minute intervals, stirring in between each, until the mixture is sticky and almost translucent in color, about 8 minutes.
• Line a baking sheet with parchment paper and set aside. Dust a work surface heavily with cornstarch and turn out the dough on top. Dust the dough with more cornstarch. Roll into a 19-by-17-inch rectangle about 1/16-inch thick. Use a 3 1/2-inch round biscuit cutter to cut out 19 circles from the dough. Brush any excess cornstarch from each circle and place on the lined baking sheet. Place the remaining dough back in the microwave-safe bowl and reheat in 30-second intervals until the dough returns to being sticky and translucent. Repeat the above steps to cut out 5 more circles.
• Place a mochi round on top of a cavity in a mini muffin pan, but don't push it in. Place a frozen cheesecake scoop in the center and press in lightly so it falls into the cavity. Fold the sides of the mochi up over the cheesecake and pinch tightly to seal. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining mochi rounds and cheesecakes.
• Serve immediately or chill in the fridge until ready to eat.

EASY PHILADELPHIA MOCHA CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

VEGAN MOCHA CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Melt the chocolate in the top part of a double boiler.
• Meanwhile, in a large mixing bowl, beat together the cream cheese and the sugar until light.
• Add 1 cup of the tofu, beating thoroughly after each.
• Blend 1/2 cup tofu and the soy milk.
• Add to cheese, sugar and tofu mixture.
• Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.
• Mix to blend ingredients thoroughly.
• Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly.
• Cool in the oven with the door cracked open, then cool to room temperature.
• Chill.

FROZEN MOCHA CHEESECAKE

Steps:

• Crust: In a small bowl, combine cookie crumbs, sugar & butter. Mix well. Press mixture in a 9in. spring-form or a 13x9 inch pan. Pat evenly to cover all sides and bottom. Place in freezer.
• Filling: In a large bowl, beat cream cheese until fluffy. Add milk & chocolate syrup. Beat until smooth. In small bowl, dissolve coffee in water. Add to cream cheese mixture & stir well. Fold in whipped cream. Pour filling into chilled pan. Cover & freeze for 6 hours. Sprinkle with additional cookie crumbs.

EASY MOCHA CHEESECAKE

Steps:

• Mix Crust Mix, sugar and margarine in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs onto bottom of pie plate with dry measuring cup.
• Beat milk, cappuccino mix and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.
• Refrigerate at least 1 hour or until ready to serve. Store leftover cheesecake in refrigerator.

SWISS MOCHA CHEESECAKE

Steps:

• Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
• Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
• Fold whipped topping into reserved cream cheese and spoon into crust.
• Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
• Refrigerate until set (about 2 hours).

FLUFFY MOCHA CHEESECAKE

Steps:

• Microwave chocolate and butter in small microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 10 minutes or until chocolate is firm.
• Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add flavored instant coffee; mix well. Gently stir in whipped topping. Spoon into crust.
• Refrigerate 3 hours or until firm. Store leftover cheesecake in refrigerator.

MOCHA CHEESECAKE MINIS

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.

MOCHA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°F
• Over hot, not boiling water, combine chocolate chips, 1/2 cup sugar and coffee. Heat until smooth. Remove; set aside.
• Combine wafer crumbs and butter. press firmly onto bottom and up sides of 10-inch springform pan.
• In bowl, beat cream cheese until fluffy. Gradually beat in 3/4 cup sugar. Mix in sour cream and vanilla.
• Add eggs, one at a time. Beat well before adding the next one.
• Divide batter in half. Stir melted chocolate into 1/2 of the batter. Pour into pan. Cover with plain batter. With a knife, stir chocolate batter through making a marble effect.
• Cook 50-60 minutes. Refrigerate.

MOCHA TRUFFLE CHEESECAKE

Steps:

• In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan., In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.

LAYERED MOCHA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.

MOCHA-ORANGE CHEESECAKE

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 SWIRL CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup batter to small bowl; stir in cinnamon.
• Stir 2 Tbsp. instant coffee granules into remaining batter; pour into pie crust. Top with spoonfuls of cinnamon batter; swirl with knife several times.
• Bake for 35 to 40 min. or until center is almost set. Cool completely on rack.
• Refrigerate at least 3 hours or overnight.