Ingredientes para Mocha Cheesecake
- Graham Crackers
- Cocoa
- 2-3 tablespoons powdered sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8 ounce) packages cream cheese
- ¼ cup granulated sugar (for crust), 1 ½ cups granulated sugar (for filling), 2-3 tablespoons powdered sugar (for whipped cream)
- 4 large eggs
- Semisweet Chocolate
- 1 cup heavy whipping cream (for filling), ½ cup heavy whipping cream (for chocolate), 1 cup heavy whipping cream (for whipped cream)
- 1 cup sour cream
- Instant Coffee Granules
- 1 teaspoon vanilla extract
- Chocolate Curls
- Chocolate Covered Coffee Beans
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mocha 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.
Como fazer Mocha Cheesecake
- Preheat oven to 325°F (160°C).
- **Crust:**
- Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes at 350°F (175°C).
- **Filling:**
- Beat 3 (8 ounce) packages cream cheese and 1 ½ cups granulated sugar until smooth and creamy.
- Add 4 large eggs one at a time, mixing on low speed until just combined. Do not overmix.
- In a separate bowl, dissolve 2 tablespoons instant espresso powder into ½ cup heavy whipping cream.
- In another separate bowl, melt 6 ounces of semi-sweet chocolate with ½ cup heavy whipping cream in a double boiler or microwave (be careful not to scorch). Let cool slightly.
- Add the cooled chocolate mixture and the coffee cream mixture to the cream cheese mixture. Blend until well combined.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Pour the filling into the prepared crust.
- Bake for 45-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 45 minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Refrigerate overnight for best results.
- **Flavored Whipping Cream:**
- Just before serving, dissolve 1 tablespoon instant espresso powder into 1 cup heavy whipping cream. Whip until soft peaks form.
- Add 2-3 tablespoons powdered sugar and continue whipping until stiff peaks form.
- Garnish the cheesecake with the flavored whipping cream and your choice of toppings such as chocolate curls, chocolate-covered coffee beans, etc.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
86g
Fat
114g
Carbs
10g
