Mocha Cheesecake No Instant Coffee Crystals Recipe

How to Make Mocha Cheesecake No Instant Coffee Crystals

1. Preheat oven to 375°F (190°C).
2. Combine 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar in a medium bowl.
3. Add 6 tablespoons (3 ounces) melted unsalted butter and 1 large egg white. Mix until well combined.
4. Press mixture into the bottom of a 9-inch springform pan lined with foil.
5. Bake for 6-8 minutes, or until edges are firm and dry. Set aside to cool.
6. Reduce oven temperature to 325°F (165°C).
7. In a small bowl, whisk together ½ cup granulated sugar, ¼ cup all-purpose flour, and 2 tablespoons cornstarch. Set aside.
8. In a stand mixer, beat 1 (8 ounce) package cream cheese until smooth. Add 1 cup sour cream and beat until light and airy.
9. Add the second (8 ounce) package cream cheese, 4 large eggs, and 1 teaspoon vanilla extract. Beat until well combined and smooth.
10. Gradually add the dry ingredient mixture (from step 8), beating until just blended.
11. In a separate bowl, prepare the double-strained coffee: Brew 2 cups of strong coffee. Use this brewed coffee as the liquid in the next step and add 4 coffee grounds (double the amount you usually use). Stir well to incorporate the coffee grounds and let steep until strong and then strain twice through a fine-mesh sieve.
12. Add 1 cup of the double-strained coffee, 1 cup ricotta cheese, ¼ cup granulated sugar and 2 large egg whites to the batter. Beat until smooth and well incorporated.
13. Pour half of the batter into the prepared crust.
14. Melt 4 ounces of semi-sweet chocolate using your preferred method (microwave or double boiler).
15. Add the melted chocolate to the remaining batter and mix until fully incorporated.
16. Pour the chocolate batter over the plain batter in the springform pan. You can swirl the two batters for a visually appealing effect.
17. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
18. Bake for 75-85 minutes, or until the cheesecake is almost set and the center is just slightly jiggly.
19. Let cool completely in the oven with the door slightly ajar. Once cooled, run a knife around the edges of the cake before removing the sides of the pan.
20. Cover and refrigerate for at least 6-8 hours, or preferably overnight, before serving.