The Ultimate Mochacinno Cheesecake
Indulge in decadence with *The Ultimate Mochaccino Cheesecake*, a dessert that marries the rich flavors of coffee and chocolate in every creamy bite. This velvety, espresso-infused cheesecake features a buttery graham cracker crust, a luscious mocha filling, and a delicate layering of semisweet chocolate for a stunning visual and taste experience. Baked to perfection in a water bath for that signature smooth texture, this cheesecake is perfect for coffee lovers and dessert enthusiasts alike. Garnish with a dollop of whipped cream and shaved chocolate for an elegant finishing touch. With its irresistible combination of bold flavors and creamy texture, this dessert is sure to become a show-stopping centerpiece for any occasion.
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Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.5 cup sour cream
- 0.25 cup heavy cream
- 2 tablespoons instant espresso powder
- 2 tablespoons hot water
- 1.5 teaspoons vanilla extract
- 3 large eggs
- 4 ounces semisweet chocolate, melted and cooled slightly
- 0 whipped cream (optional, for garnish)
- 0 shaved chocolate (optional, for garnish)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from seeping in during baking.
Step 2
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar until the mixture resembles wet sand.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan to create the crust. Set aside.
Step 4
In a small bowl, dissolve the instant espresso powder in 2 tablespoons of hot water. Set aside to cool slightly.
Step 5
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.
Step 6
Add the sour cream, heavy cream, dissolved espresso mixture, and vanilla extract to the cream cheese mixture. Mix until well combined.
Step 7
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent cracking.
Step 8
Divide the batter into two portions. To one portion, fold in the melted and slightly cooled semisweet chocolate until evenly combined.
Step 9
Pour the chocolate batter over the prepared crust, smoothing the top with a spatula. Gently pour the coffee batter on top of the chocolate layer, again smoothing the surface.
Step 10
Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath to ensure an evenly baked cheesecake.
Step 11
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Step 12
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden changes in temperature and reduce the risk of cracks.
Step 13
Remove the cheesecake from the oven and the water bath. Run a knife around the edge of the pan to release the cake and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Step 14
Before serving, optionally garnish with whipped cream and shaved chocolate for a decorative touch. Slice and enjoy!
Nutrition Facts
| Serving size | (1688.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6010.7 |
| Total Fat 423.1g | 0% |
| Saturated Fat 248.5g | 0% |
| Cholesterol 1629.8mg | 0% |
| Sodium 3626.5mg | 0% |
| Total Carbohydrate 503.0g | 0% |
| Dietary Fiber 12.7g | 0% |
| Total Sugars 375.5g | |
| Protein 85.2g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1089.0mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 1831.8mg | 0% |
Source of Calories