Ingrédients pour Mocha Cappuccino Cheesecake
- 1 1/2 cups Chocolate Graham Cracker Crumbs
- 2 tablespoons Margarine
- 1 1/2 cups Sugar
- 1/2 teaspoon Cinnamon
- 3 (8 ounce) packages Cream Cheese, softened
- 4 large Eggs
- 1 tablespoon Instant Espresso Coffee Powder
- 2 teaspoons Vanilla Extract
- 2 cups Semi Sweet Chocolate Chips
- 1/2 cup Heavy Cream
- 2 tablespoons Milk, plus more if needed
- 1 tablespoon Corn Syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mocha Cappuccino Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Mocha Cappuccino Cheesecake
- **Crust:**
- Combine all crust ingredients in a bowl and mix thoroughly.
- Press the mixture firmly into the bottom of a 9 or 10-inch springform pan.
- **Filling:**
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- In a separate small bowl, whisk together the strong brewed coffee and vanilla extract until the coffee granules are dissolved.
- Gradually add the eggs one at a time to the cream cheese mixture, beating well after each addition.
- Stir in the coffee mixture until fully incorporated.
- Gently fold in 1 cup of melted chocolate chips and heavy cream until just combined.
- Pour the filling into the prepared crust.
- **Baking:**
- Bake in a preheated oven at 275°F (135°C) for 1 hour.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for another 45 minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- **Cooling and Setting:**
- Once cooled, run a butter knife around the inside edge of the springform pan to loosen the cheesecake.
- Carefully release the cheesecake from the pan and refrigerate for at least 4 hours.
- **Chocolate Ganache Topping:**
- In a small saucepan over low heat, combine 1 cup of chocolate chips, 2 tablespoons of margarine, 2 tablespoons of milk, and 1 tablespoon of corn syrup.
- Stir constantly until the chocolate is melted and the mixture is smooth. Add more milk, 1 teaspoon at a time, if needed to reach a pourable consistency.
- Gently pour the ganache over the chilled cheesecake and spread evenly.
- Refrigerate for at least 30 minutes, or until the topping is set, but not completely firm.
- Using a sharp knife, score the top of the cheesecake into 12-16 pieces *before* the topping fully sets.
- Refrigerate for at least another 2 hours to allow the topping to fully set.
- **Serving:**
- Run a sharp knife along the scored lines to serve.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
100g
Fat
122g
Carbs
9g
