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.
Easy Mocha Cheesecake Recipe
Title: Easy Mocha Cheesecake Recipe
Recipe:
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AMAZING NO-BAKE KETO MOCHA CHEESECAKE | NO EGGS | NO TOOLS | SUPER EASY
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Almond flour (
Allulose (
Monk fruit (
Gelatin powder (
7-inch (18 cm) springform pan (
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If you are a coffee lover, this no-bake, smooth and creamy mocha cheesecake is for you.
The recipe can be viewed and printed at this link;
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 6.5 g
Dietary Fiber = 2.4 g
Net Carb = 4.1 g
Calories = 361
Total Fat = 34.6 g
Protein = 7.7 g
INGREDIENTS FOR THE CRUST
Almond flour = 150 g (1 1/4 cups)
Unsalted Melted Butter = 60 g (1/4 cup)
Monk fruit = 30 g (2 tbsp) (If you prefer not to taste the grainy texture then you can use powdered sweetener)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 to 1/2 tsp
OR
Coconut flour = 60 g (1/2 cup)
Coconut oil = 50 ml (3 1/4 tbsp)
Monk fruit = 8 g (1 tbsp)
Unsweetened cocoa powder = 8 g (3 tsp) (Optional)
Salt = 1/4 tsp
Flax egg = 1 (Mix 7 g or 1 tbsp flaxseed meal + 45 ml or 3 tbsp water. Rest for 15 minutes until thickened)
INGREDIENTS FOR THE GELATIN MIXTURE
Gelatin Powder = 8 g (3/4 tbsp)
Room temperature water = 30 ml (2 tbsp)
INGREDIENTS FOR THE BATTER
Cream Cheese (softened) = 375 g (13 oz or 1 3/4 cups)
Whipping/Heavy Cream (cold) = 225 g (1 cup)
Allulose = 120 g (1 cup) (Allulose is recommended as it does not crystallize when chilled. But you can also any keto friendly powdered sweetener if you do not mind the grainy texture)
Unsweetened cocoa powder = 10 g (4 tsp)
Instant coffee powder = 10 g (2 tbsp) (+ 30 ml or 2 tbsp hot water)
INGREDIENTS FOR THE CHOCOLATE COFFEE GANACHE (OPTIONAL)
Whipping or heavy cream = 70 ml (4 1/2 tbsp)
Chopped dark chocolate = 60 g (1/3 cup)
Monk fruit = 50 g (1/4 cup)
Instant coffee powder = 3 g (1/2 tbsp)
DIRECTIONS FOR THE CRUST & BATTER
1. In the video, I used a 7-inch (18 cm) springform pan. You can also use a 6-inch (15 cm) springform pan so the cake will be taller. Line the bottom and sides of the pan with parchment paper. Set aside.
2. Mix all the ingredients for the crust in a bowl until a dough is formed. Transfer into the pan. Spread evenly and flatten with a cup. Then smoothen the edges with a spoon. Chill in the fridge until needed.
3. Add the gelatin powder and water into a bowl, stir to mix then set aside.
4. Mix the instant coffee powder with the hot water, stir until dissolved then set aside.
5. In a bowl, add the softened cream cheese and mix with a spatula until soft and creamy.
6. Then add the powdered sweetener and mix until well combined, smooth and creamy.
7. Add the cold whipping cream into the batter (in two batches) and whisk until well combined.
8. Add the cocoa powder and prepared coffee mixture into the batter and whisk until well combined.
9. Place the bowl of gelatin mixture over a small bowl of hot water. You can also use the microwave. Stir until the gelatin is dissolved. Then remove the bowl of hot water and temper the gelatin with a few spoons of batter. Mix until combined then add back into the batter. Whisk until well combined.
10. Pour the batter onto the crust. Spread evenly.
11. If you are not making the ganache, immediately chill in the fridge for at least 6 hours or preferably overnight until well set. If you are making the ganache, freeze it then start making the ganache (see steps below).
12. Once the cheesecake is well set, remove the pan and parchment paper. Smooth the sides with an offset spatula. Slice and enjoy.
DIRECTIONS FOR THE CHOCOLATE COFFEE GANACHE
1. This is totally optional. You could also dust with cocoa powder or just leave it plain.
2. To make the ganache, add the cream, sweetener, coffee powder into a small saucepan and cook over the stove with low to medium heat until dissolved. Then pour over the chopped chocolate. Stir until the chocolate is dissolved.
3. It is important to ensure that the ganache is pourable and not thick. It should also be a thin layer only. If too thick like in the video, it is hard to cut through the cheesecake as the top is heavy and dense.
4. Remove the cheesecake from the freezer and pour the ganache over it. Spread evenly.
5. Chill for at least 6 hours or preferably overnight.
Chocolate Mocha Cheesecake with Michael's Home Cooking
Chocolate Mocha Cheesecake has a hint of coffee flavor. It is so smooth and velvety. I hope you try this soon!
Ingredients:
Chocolate Animal Crackers (1 and 1/2 cups)
1/2 stick butter (2 ounces)
3 packages cream cheese (24 ounces total)
1 cup sour cream (8 ounces)
1/2 cup brown sugar
1/2 cup white sugar
3 eggs
1 and 1/2 cups semi-sweet chocolate chips (7 ounces)
1/4 cup strong coffee OR heavy cream
1 Tablespoon vanilla extract
Topping:
3/4 cup semi-sweet chocolate chips (5 ounces)
Makes 12 servings
Bake @ 350F for 60 minutes, then turn oven off and crack the door open and leave the cheesecake in the oven for one more hour. Remove from oven and allow to come to room temperature, then apply the topping if you choose to make it.
Your pan should be 22 to 23 centimeter size or close to that or 9 inches.
Thank you for watching!
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Low Carb Keto Mocha Cheesecake
*Printable Recipe*
Low Carb Sweetener:
Stevia Extract Powder:
Coconut Flour:
Here's what you'll need to make this cookies and cream cheesecake...
Ingredients:
Crust:
1 cup low carb chocolate biscotti finely ground
2 packets stevia or other low carb sweetener
4 tablespoons butter melted
Filling:
3 teaspoons instant espresso powder
24 oz cream cheese 3 (8 ounce) packages
32 packets stevia about 1 1/3 low carb sweetener
4 large eggs
1 cup sour cream
1 1/2 tablespoons coconut flour
4 ounces unsweetened chocolate melted
Topping:
1 teaspoon instant espresso powder
1 1/2 cups sour cream
4 packets stevia or other low carb sweetener
Optional:
sugar-free chocolates for decorating
cocoa powder for dusting
*SEE MORE RECIPES*
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No Bake Mocha Cheesecake Recipe ☕ Coffee & Chocolate Cheesecake ????
No bake Mocha cheesecake without gelatin is an easy cheesecake recipe with mocha flavor, the coffee cream and the dark chocolate in pieces go perfectly together in this no bake chocolate coffee cheesecake without gelatin.
More No Bake Cheesecake Recipe Here:
More Recipes With Chocolate Here:
RECIPE:
.Digestive Biscuits 250 g
.Melted Butter 80 g
.Chocolate Chips 40 g
.Mascarpone Cheese 500 g
.Cream Cheese 150 g
.Whipping Cream 200 g/ml
.Powdered Sugar 100 g
.Espresso Coffee (room temp)
.Dark Chocolate 100 g
.Bitter Cocoa Powder 1 Tablespoon
At least 6 Hours in fridge before eat it, you can keep in the fridge for a maximum of 2 days
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