Coffee and Chocolate Mocha Cheesecake

Recipe:

Ingredient Notes:

• Cream cheese. Any brand of cream cheese, such as Philadelphia, is suitable here. Before making the filling, check the consistency of the cheese. If the cheese is very soft, adjust the ratio of cheese to heavy cream to achieve the desired consistency: add more cheese and less cream.
• Eggs. The eggs should be medium-sized. They weigh about 50-55 grams without shells.
• Sugar. It is best if it is finely ground. If the crystals are too large, grind it in a coffee grinder or use powdered sugar.
• Crust. Oreos or similar cookies are perfect for this. I would recommend not replacing them. If you can’t find Oreos, use chocolate graham crackers instead.
• Chocolate. For this cheesecake’s filling, bittersweet chocolate with 60-70% cocoa is best. This will give the most balanced flavor. It can be in bar or chip form.
• Coffee. This recipe calls for instant coffee. It is best if it is in a fine powder form. If you have granulated coffee, grind it first.
  Natural coffee can also be used. To prepare it, combine one tablespoon of ground coffee with the required amount of cream, bring it to a boil, cover it, and let it cool to room temperature. Then, strain it through a fine sieve.
• Cocoa powder. You can use any natural cocoa powder, whether regular or alkalized. Nesquik and similar drinks containing cocoa are not suitable.

Let’s start cooking!

Prepare the crust.

Split the Oreos in half and remove the filling. Grind them into crumbs using a food processor.

Add the melted butter and mix. Transfer the mixture to a springform pan and press it into the bottom of the pan (do not press it up the sides).

Place the pan in a preheated oven at temperature 150°C (300°F) and bake for 15 minutes. Remove from the oven and let cool.

Combine the cream cheese and sugar and mix until smooth.

Add the eggs one at a time, mixing well after each addition. Add the cream and mix again.

Melt the chocolate in a double boiler.

Add the coffee and cocoa, and stir. Add the chocolate mixture to the cheese mixture and stir until smooth.

Spread the filling into the pan on top of the baked crust.

Place the pan in an oven with a mold of boiling water on the bottom rack. Bake the cheesecake for about an hour.

It is important not to overcook the cheesecake; otherwise, it may crack while cooling. Identifying whether the cheesecake is ready is quite easy. Tap the spoon on the side of the pan; a ready cheesecake should only shake in the middle (about 5-6 cm in the center).

Leave the finished cheesecake in the turned-off, slightly opened oven for 40 minutes, then take it out and let it cool at room temperature. Then, put it in the refrigerator for 4 hours, or better yet, overnight.

Before serving, run a knife along the edges of the pan, remove the rim, and transfer the cheesecake to a serving dish.

Slice and serve.

Enjoy!

This Coffee and Chocolate Mocha Cheesecake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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