Mocha Cheesecake!
Mocha Cheesecake is one of those cheesecakes that you just can't resist. Especially if you love coffee and chocolate. Grab your mocha latte beverage and a slice of this Mocha Cheesecake and your day just got better. The rich flavors of dark chocolate and coffee blended with the traditional flavor profile of cheesecake makes this cheesecake a champion! Real coffee and chocolate flavorings were used in this cheesecake but any chocolate and coffee extract will work just fine. The crust of this Mocha Cheesecake is made with tea biscuits, melted butter, brown sugar and cocoa powder. This sets the stage for a show stopping performance in cheesecake theatre! I encourage to try this Mocha Cheesecake as I am sure that your friends and family will be delighted with this cheesecake.
Here is the recipe:
For the Crust:
192 g/ 1.5 cups crushed tea biscuits (crust)
42g/ 3 tbsp. cocoa powder
75g/ 1/3 cup melted unsalted butter (crust)
28g/ 2 tbsp. brown sugar
For the Filling:
680g/ 3-oz packets cream cheese (room temperature)
150g/ 2/3 cup granulated sugar or stevia sweetener
60g/ 1/4 cup sour cream
85g/ 2/3 cup melted unsweetened dark chocolate
171g/ 3 eggs
1g/ 1/4 tsp vanilla
2g/ ½ tsp chocolate flavoring
4g/ 1 tsp coffee flavoring
14g/ ¼ cup strong instant coffee
42g/ 3 tbsp. cornstarch
Preheat oven to 350F/176C
Crush tea biscuits using a food processor or by hand.
Combine tea biscuits, brown sugar, and melted butter until sand-like texture.
Line springform with parchment paper.
Form crust in spring form pan and press firmly into pan.
Bake crust in oven at 350 F/176C for 10 mins and remove to cool.
In a large bowl, combine cream cheese and sugars mix until creamy.
Add eggs and combine.
Add vanilla, chocolate, and coffee flavorings and combine.
Add instant coffee and combine.
Add sour cream and combine.
Add dark chocolate and combine.
Add cornstarch and combine.
Place a large sheet of foil between baking tray and springform pan.
Wrap foil around bottom and sides of springform pan.
Pour batter into spring form and spread evenly.
Place hot water into baking sheet till the surface is covered (water bath).
Bake 350F/ 176C for 50mins.
Turn off oven OFF and leave cheesecake in over for 30 mins.
Remove and allow to cool at room temperature for 1 hour.
Place cheesecake in refrigerator to chill/setup for 6 hours/overnight.
Top cheesecake with shaved dark chocolate and or chocolate curls.
Enjoy!
Keep refrigerated until ready to serve.
How To Make No Bake Mocha Cheesecake | Tupperware
Coffee and cheesecake sure make a great match, but how about a fusion of these two great things? We are going to show you how to make a No Bake Mocha Cheesecake! It'll make a perfect summer afternoon refresher or the perfect dessert
Make sure to have your Tupperware Speedy Chef and 3.1L Jumbo Freezermates ready!
#Tupperware #MochaCheeseCake #NoBake #TupperwareBrandsPH
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How To Make Decadent Chilled Chocolate Mocha Cheesecake - Recipe
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Yeah! A decadent cheesecake that doesn’t have to be baked - perfect for summer. With a ton of chocolatey goodness and a nice hint of mocha, this is a devilish summer dessert.
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No Bake Mocha Cheesecake shorts
If you like to enjoy the tastes of your favorite coffeehouse drinks in dessert form, you are in the right place. This no bake cheesecake recipe features the perfect balance of chocolate and coffee. There is no whipped topping, just delicious dairy and loads of flavor. Plus it is best when it's made ahead of time and you don't even have to turn on your oven! #shorts
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Keto Recipe - Mocha Cheesecake Bars
With the holiday season in full swing, I find myself making a lot of sugar-free goodies. When I was baking in the kitchen recently, I decided to try making a sugar-free cheesecake brownie bar. I haven’t made cheesecake bars in a while, and I wanted to create something different. Something like mocha cheesecake bars!
It started off simple with an easy brownie layer as the base. As I was working on the recipe, I decided I wanted to add some coffee to the batter to create a rich mocha flavor. I thought that the coffee would enhance the chocolate flavor, as well as bring a nice rich flavor to the cheesecake layer.
What’s great about this recipe is that it’s really easy to make. And, you can easily change up some of the basic spices to mix up the flavors. If you wanted more of a blondie brownie, then you can just leave out the chocolate powder. Not in love with a mocha flavor? Then leave it out of the recipe.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
Brownie Layer:
6 tablespoons unsalted butter
2 teaspoons vanilla extract
3 large eggs
1 ½ cups almond flour
½ tablespoon instant coffee
½ cup Hershey’s Baking Cocoa
½ teaspoon salt
1 cup erythritol
1 teaspoon baking powder
Cream Cheese Layer:
1 pound cream cheese, softened
½ cup erythritol
1 teaspoon vanilla extract
1 large egg
Nutrition Summary:
This makes a total of 16 servings of Mocha Cheesecake Bars. Each bar comes out to be 232 Calories, 21.15g Fats, 3.24g Net Carbs, and 6.12g Protein.
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Layered Mocha Cheesecake: a very delicacy for chocolate addicted!
Coffee + cheesecake? This cake is heaven! INGREDIENTS
3 tbsp gelatin
3 tablespoons water
200g cream cheese
2 cups condensed milk
1 tablespoon vanilla
1 cup whipping cream
1 tablespoon milk
1 tablespoon coffee
½ cup melted chocolate
1 ½ cups chocolate chip cookie
4 tablespoons melted butter
Ganache:
1 cup whipping cream
1 cup of chocolate chips
1 tablespoon butter
METHOD
In a bowl mix together gelatin with water, microwave for 30 seconds.
In another big bowl blend together cream cheese with condensed milk and vanilla add in whipping cream and gelatin.
Divide mixture into 3 portions.
Add coffee in second and chocolate in third.
Blend the cookies and add melted butter into it, mix it well.
Into a prepared bowl pour the first mixture, put into the fridge for 20 minutes, repeat with the second and third mixture.
Sprinkle cookies on top. Let it rest in the fridge for 4 hours.
Pour the whipping cream into the pan, add in chocolate chips and butter. Let the mixture cool for 30 minutes and pour it over the cake.
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