COCOA-MOCHA CHEESECAKE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 19
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.
DARK CHOCOLATE MOCHA CHEESECAKE
This is very similar to recipe #414264, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.
Provided by Elisabetta47
Categories Cheesecake
Time 1h40m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Butter sides & bottom of an 8" springform pan.
- Combine cookie crumbs, butter & sugar in mixer.
- Press mixture evenly onto pan bottom.
- Melt chocolate in double-boiler & stir smooth.
- Beat cream cheese until smooth, then add eggs, one at a time.
- Gradually add sugar, mixing well until blended.
- Add melted chocolate, coffee & stir to blend.
- Turn mixture into prepared pan.
- Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
- Cool on counter for 45 min., cover & chill overnight.
- Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
- CHOCOLATE LEAVES:.
- Melt chocolate in double-boiler.
- Brush on cleaned & dried fresh leaves (Ficus work well).
- Place on small, paper-lined pan & freeze overnight.
- Peel leaves & put back in the freezer until time to place on cake & serve.
- HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!
Nutrition Facts : Calories 311.3, Fat 24.5, SaturatedFat 13.9, Cholesterol 117.3, Sodium 216.9, Carbohydrate 21.1, Fiber 1.5, Sugar 16.7, Protein 5.7
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
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
MOCHA CHOCOLATE CHIP CHEESECAKE
Childhood food memories always bring me back to a special time. This is one of my mom's outstanding desserts, which she often served.-Cara Langer, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 3h
Yield 16 servings.
Number Of Ingredients 11
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 large bowl, combine the wafer crumbs, sugar and butter. Press onto the bottom of prepared pan. , In a small saucepan, combine cream and coffee granules. Cook and stir until granules are dissolved; set aside to cool., In a large bowl, beat cream cheese and sugar until smooth. Beat in coffee mixture and vanilla. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chocolate chips; pour into crust. Sprinkle with remaining chips. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. 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.
Nutrition Facts : Calories 388 calories, Fat 28g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 234mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
FLUFFY MOCHA CHEESECAKE
Coffee and chocolate are at it again-this time in a sumptuous mocha cheesecake that takes just 15 minutes to put together.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE CARAMEL MOCHA CHEESECAKE
Wow, most decadent dessert. Well worth the time it takes to make. Your guests will be so impressed with this excellant homemade cheesecake. I loaned the cookbook that this recipe comes from to a co-worker and never got the book back, I think it was called Extraordinary Cheesecakes.
Provided by Baby Kato
Categories Cheesecake
Time 2h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Chocolate Cookie Crust In a small bowl stir together crushed cookies and melted butter or margarine till well combined.
- Press mixture evenly onto the bottom of a greased 9" springform pan.
- Caramel Mocha Filling In a large bowl combine cream cheese, brown sugar and cornstarch.
- Beat with an electric mixer till smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Now stir in sour cream and vanilla to the cream cheese mixture and set aside.
- Stir together instant coffee and hot water, set aside.
- Place 3/4 cup of the cream cheese mixture in a small bowl; add dissolved coffee.
- Stir in sugar.
- Stir melted chocolate chips and corn syrup into remaining cheese mixture.
- Pour half of the chocolate mixture over the crust.
- Spoon 1/2 cup of the coffee mixture over the chocolate mixture.
- Pour the remaining chocolate mixture over the coffee mixture.
- Spoon on the remaining coffee mixture, without distrubing the crust, swirl the blade of a knife thru the filling to create a marbling effect.
- Bake at 350 degrees for 15 minute.
- Lower the temperature to 225 degrees and bake for 1 hour and 15 minute.
- ,or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan, to loosen.
- Turn the oven off and return the cake to the oven for an additional 30 minute.
- Chill, uncovered, overnight in fridge.
- Mocha Sour Cream Topping In small bowl stir together hot water and coffee crystals.
- Stir in brown sugar.
- Add melted chocolate chips and sour cream.
- Stir until well combined.
- Spread the warm sour cream mixture over the cheese cake.
- Leave cake in springform pan until ready to serve.
- Chill till serving.
EASY PHILADELPHIA MOCHA CHEESECAKE
Meet the Easy PHILADELPHIA Mocha Cheesecake-a creamy cheesecake where chocolate and coffee come together in a chocolate cookie crust and become mocha.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
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.
CHOCOLATE MOCHA CAKE I
This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
- Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
- Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
- Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g
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