Print

Mocha Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

A decadent Mocha Cheesecake featuring a crunchy Oreo crust layered with rich chocolate and coffee-infused cream cheese mixtures, topped with a glossy chocolate ganache and delicate coffee whipped cream rosettes. Perfect for coffee and chocolate lovers seeking an indulgent dessert with smooth textures and bold flavors.

Ingredients

Scale

Oreo Crust

  • 26 Oreo cookies
  • 1/3 cup unsalted butter, melted

Chocolate Layer

  • 5 ounces dark chocolate (50-70%)
  • 1/2 cup whipping cream

Coffee Layer

  • 1 1/2 teaspoons instant coffee powder
  • 1/2 cup whipping cream

Cheesecake Batter

  • 24 ounces full-fat cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 1 tablespoon cornstarch
  • 4 large eggs, room temperature

Ganache Topping

  • 4 ounces dark chocolate (50-70%, semi-sweet works too), chopped finely
  • 1/2 cup whipping cream

Coffee Whipped Cream

  • 1/2 cup whipping cream
  • 1 teaspoon instant coffee powder

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C or 160°C fan-forced) to prepare for baking the crust and cheesecake.
  2. Prepare Springform Pan: Wrap the outside of a 9-inch springform pan with tin foil 3-4 times to prevent water leaks during the water bath baking.
  3. Make Oreo Crust: Crush the Oreos finely using a food processor or by bashing them in a freezer bag with a rolling pin. Mix the crushed cookies with melted butter, then press firmly into the bottom of the prepared pan, creating a slight lip at the edges.
  4. Bake Crust: Bake the crust in the preheated oven for 8-10 minutes. Remove from oven but keep oven on for the next steps.
  5. Prepare Chocolate Mixture: Finely chop the 5 ounces of dark chocolate. Heat 1/2 cup whipping cream until nearly boiling, then pour over the chocolate. Let sit 2-3 minutes and whisk until smooth. If necessary, microwave in 30-second intervals to melt fully. Set aside.
  6. Prepare Coffee Cream: In remaining 1/2 cup hot whipping cream, whisk in 1 1/2 teaspoons instant coffee powder until dissolved. Set aside.
  7. Mix Cheesecake Batter: In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar and cornstarch, blend until fully combined, then scrape down sides to remove lumps.
  8. Add Eggs: Beat in eggs one at a time, mixing just until fully incorporated and no visible egg pieces remain. Scrape bowl sides after each addition.
  9. Divide Batter: Separate batter evenly into two bowls.
  10. Combine Flavors: Fold the melted chocolate mixture into one half of the batter. Fold the coffee-cream mixture into the second half.
  11. Assemble Cheesecake: Place the foil-wrapped springform pan inside a large roasting pan. Pour the chocolate batter over the crust and smooth the surface. Carefully spoon the coffee batter over the chocolate layer, spreading evenly.
  12. Add Water Bath: Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan to create a water bath for gentle baking.
  13. Bake Cheesecake: Bake for 50-65 minutes or until the top is almost set but still slightly wobbly when nudged, like pudding or jello.
  14. Cool Cheesecake: Remove the roasting pan from oven. Let the cheesecake cool in the pan at room temperature, then remove the springform pan from the roasting pan.
  15. Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to fully set.
  16. Prepare Ganache: Chop 4 ounces dark chocolate finely. Heat 1/2 cup whipping cream until almost boiling, pour over chocolate, let sit 2-3 minutes and whisk until smooth.
  17. Apply Ganache: Pour ganache over chilled cheesecake, spreading gently with a flat knife to edges. Return to fridge to let ganache firm up.
  18. Make Coffee Whipped Cream: Beat 1/2 cup whipping cream with 1 teaspoon instant coffee powder until stiff peaks form and coffee powder dissolves.
  19. Decorate: Transfer whipped cream to a piping bag fitted with a Wilton 1M tip or similar and pipe rosettes around the edges of the cheesecake.
  20. Serve: Slice cheesecake with a sharp thin knife, wiping the blade clean between slices for neat cuts, ensuring to cut through the crust thoroughly.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter and to avoid lumps.
  • Wrapping the springform pan tightly with foil is crucial to prevent water from seeping into the crust during the water bath.
  • Do not overmix after adding eggs to avoid incorporating too much air, which can cause cracking.
  • Baking times may vary; the cheesecake is done when the center still slightly jiggles but the edges are set.
  • Chilling for at least 6 hours or overnight improves texture and flavor development.
  • Use a sharp knife warmed with hot water and wiped dry for the best cutting results.

Keywords: mocha cheesecake, Oreo crust cheesecake, coffee cheesecake, chocolate cheesecake dessert, mocha dessert, no-bake cheesecake crust

Find it online: https://heutigemahlzeiten.com/mocha-cheesecake-recipe/