How To make Mocha Cheesecake
Judy Garnett - pjxg05a
CHOC. COOKIE CRUST:
22 Chocolate wafers
1/4 c Butter or marg. -- COLD, cut
- into 1/2-inch slices 1/8 ts Ground cinnamon
FILLING:
12 oz Cream cheese -- softened
1 c Sugar
2 Eggs
5 tb Cocoa
3/4 ts Vanilla extract
1 tb Powdered instant coffee
1 t Boiling water
1 c Dairy sour cream
Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs. In med. bowl, mix crumbs, butter and cinnamon until evenly blended. Press mixture evenly on bottom of a 9-inch springform pan. Set aside. Heat oven to 325 deg. In large mixer bowl, beat cream cheese and butter until smooth and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in cocoa and vanilla. Dissolve instant coffee in water; stir into cheese mixture. Add sour cream; blend well. Pour cheese mixture into pan. Bake 30 minutes. TUrn off oven; leave cheesecake in oven 15 minutes without opening door. REmove from oven. Cool in pan on wire rack. Cover; chill. Garnish as desired. Makes 10 to 12 servings. Judy Garnett/ NC
How To make Mocha Cheesecake's Videos
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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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.
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No-Bake Mocha Cheesecake Recipe | Chocolate Coffee Cheesecake
If you like coffee flavored dessert you are going to love this no-bake mocha cheesecake. Great combination of milk chocolate and coffee! This cheesecake is light, airy and very tasty! And of course, like all my no-bake cheesecakes, this one is also pretty easy to make.
Ingredients:
Printable Recipe:
More Cheesecake Recipes:
Peanut Butter Cheesecake:
Lemon Cheesecake Bars:
No-Bake Coconut Cheesecake:
Oreo Cheesecake Bars:
No-Bake Blueberry Cheesecake:
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RECIPE:
For the crust:
170g (6oz) Biscuits/ Graham crackers
6 tablespoons (90g) butter, melted
1 tablespoon Cocoa powder
For the filling:
2¼ cups (500g) Cream cheese
2/3 cup (160ml) Heavy cream, cold
2/3 cup (80g) Powdered sugar
150g (5.3oz) Milk chocolate
1-2 teaspoons Instant coffee
9g gelatin + 45ml water
1 teaspoon Vanilla extract
For chocolate coffee ganache:
1 teaspoon Instant coffee
1/2 cup (120ml) Heavy cream
100g (3.5oz) Dark chocolate
Directions:
1. Make the crust: In a food processor or a ziploc bag place biscuits and cocoa powder, crush into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Chop milk chocolate and place in a heatproof bowl, add instant coffee. Set over pot with simmering water (double boiler). Melt completely. Remove from heat and let cool slightly.
4. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth. Add heavy cream and beat until light and fluffy.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
6. Make the chocolate coffee ganache: Chop the chocolate, place in a large bowl. Place heavy cream and coffee in a small saucepan and heat over low-medium heat, dissolve the coffee and bring to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.
커피 치즈케이크 만들기 : Coffee Cheesecake Recipe : コーヒーチーズケーキ | Cooking tree
커피 향을 가득 품은 베이크드 치즈케이크를 만들었어요~
♥더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥
♡For more detailed recipes, please click on the down below♡
커피 향을 가득 품은 베이크드 치즈케이크를 만들었어요~
뉴욕 치즈케이크와 비슷한 스타일의 식감에 부드러운 크림을 올리니 더욱 부드럽게 즐길 수 있어 좋았어요~^^
간단하게 인스턴트 커피 가루를 사용해 만들었는데 진한 커피 향이 정말 좋더라구요~~
달걀 양을 조금 늘려 만들었더니 모양이 많이 부풀거나 식어도 꺼짐이 거의 없어 구운 그대로 모양 유지가 되는 것 같아요~
크림을 올릴거라서 케이크는 조금 낮게 구웠는데 크림을 올리지 않고 양을 반정도 더 늘려 구우셔도 좋을 것 같아요~
윗면에는 커피와 잘 어울리는 코코아파우더를 듬뿍 뿌렸는데 티라미수 느낌이 나네요~~
커피를 좋아하시는 분들은 일반 치즈케이크보다 훨씬 더 맛있게 드실 수 있으실 것 같아요~~
즐겁게 시청하세요~♬ Enjoy~
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
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▶틀 사이즈 Mold size : 16cm
▶재료
부순 로투스 쿠키 90g
녹인 무염버터 40g
크림치즈 250g
설탕 80g
달걀 2개
바닐라익스트랙 2g
레몬즙 5g
생크림 40g
옥수수전분 10g
인스턴트 커피 가루 10g
따뜻한 생크림 15g
인스턴트 커피 가루 3g
차가운 생크림 75g
설탕 25g
차가운 크림치즈 150g
▶레시피
1. 부순 로투스 쿠키에 녹인 무염버터를 넣고 섞은 뒤 16cm 틀에 꾹꾹 눌러 깔고 냉장실에 넣어둔다.
2. 크림치즈를 부드럽게 풀고 설탕을 넣고 섞고 인스턴트 커피가루를 넣고 섞은 뒤 달걀, 바닐라익스트랙, 레몬즙을 넣고 섞는다.
3. 생크림과 옥수수전분을 넣고 섞은 뒤 틀에 붓고 뜨거운 물이 담긴 팬 위에 올려 180도 20분 정도 예열한 오븐에서 20분 정도 굽고 온도를 160도로 내려 40분 정도 굽는다.
4. 실온에서 식히고 냉장실에서 차갑게 식힌 뒤 틀을 제거한다.
5. 따뜻한 생크림에 인스턴트 커피가루를 넣고 녹인다.
6. 차가운 생크림에 설탕을 넣고 50% 정도 묽게 휘핑한 뒤 크림치즈와 녹인 커피를 넣고 섞어 크림을 만든다.
7. 크림을 케이크 위에 올려 평평하게 바르고 남은 크림을 케이크 위에 짜 장식하고 코코아파우더를 뿌려 마무리한다.
▶Ingredients
90g Crushed lotus cookies
40g Melted unsalted butter
250g Cream Cheese
80g Sugar
2 Eggs
2g Vanilla extract
5g Lemon juice
40g Whipping cream
10g Corn starch
10g Instant coffee powder
15g Warm whipping cream
3g Instant coffee powder
75g Cold whipping cream
25g Sugar
150g Cold cream cheese
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시청해주셔서 감사합니다~♥
Thank you for watching~
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이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
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Unauthorized theft of this video or 2nd edit and reupload is prohibited.
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
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*오븐 : LG디오스 광파오븐
*유리볼 : 루미낙 코스모스 유리볼
*핸드믹서 : 레브젠
*손거품기 : 쿠이지프로
Cafe Mocha Cheesecake || 2 in 1 cheesecake #cookinglikestar #cheesecake
@cookinglikeastar6117
Try this easy recipe of two in one cheese cake: coffee and choclate.
????Ingredients
cream cheese 1 block 250 gr
sugar 1/4 cup plus 1tbsp
eggs 2
sour cream or Greek yogurt 1/4 cup
coco powder 1tbsp plus as-needed for sprinkle
coffe instant 1tsp
water 1/4 cup
????Channel link:
???? Instagram:
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