How to make the PERFECT CHEESECAKE | Mocha cheesecake
This amazingly delicious and easy Mocha cheesecake recipe is a perfect combination of 3 light fluffy cream cheese layers.The first layer is combination of chocolate, the second layer is combination of coffee, and the third layer is simple. whipped cream on top and Oreo biscuit on bottom. All three layers come together to form a beautiful and attractive cake that literally melts in your mouth. This is one of the best cheesecakes I have ever eaten. And of course, like all my no-bake cheesecakes, this one is also pretty easy to make.
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Mold size 20 cm * 7 cm
* Ingredients
Crust
150 g Oreo
50 g unsalted melted butter
Mocha cheesecake
2 tbsp gelatin powder (or 20 g) + 100 g cold water
200 g cream cheese (room temp)
1 cup condensed milk or 300 g (room temp)
1 tbsp vanilla extract
1 cup whipping cream or 280 g
1 tbsp milk
1 tbsp instant coffee + 2 tbsp hot water
1/2 cup melted dark chocolate or 140 g (room temp)
Email: monas.baking2021@gmail.com
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#bestcheesecake
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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
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Mocha Cream Cake 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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Easy Dessert Recipes - Mocha Cream Cheesecake Recipe
Follow along with me and in no time you will have sensational Mocha Cream Cheesecake, Yam!
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Mocha Cream Cheesecake Recipe Ingredients:
750gr cream cheese (3 packages)
1 cup sugar
3 eggs
1 tablespoon instant coffee
1 package of Italian lady fingers cookies
Cotton Soft Mocha Cake Recipe
Cotton Soft Mocha Cake – this cake is unbelievably soft and moist. Someone requested this cake and I’ve actually did one long time ago, so I guess it’s time to do another version. Not very much difference from coffee cake except with additional cocoa powder added. This cake can be stored in the fridge for at least 3-4 days, so if you wish to bake ahead of time for a party, this cake will be a good choice. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Mocha Sponge Cake
I was using 6x6x3inch or 15x15x7.6cm inch pan.
40g [2⅔ tbsp] whole milk
6g [2 tsp] instant coffee
4 egg yolks
40g [3 tbsp] caster sugar
48g [3½ tbsp] oil
60g [½ cup] cake flour
15g [2 tbsp] cocoa powder
4 egg whites
½ tsp cream of tartar
50g [¼ cup] caster sugar
• Mocha Syrup
3g [1 tsp] instant coffee
2g [1 tsp] cocoa powder
15g [1 tbsp] sugar
30g [2 tbsp] hot water
• Mocha Cream Frosting
3g [1 tsp] instant coffee
7g [1½ tsp] hot water
480g [2 cup] whipping cream
40g [4 tbsp] powdered sugar
12g [2 tbsp] cocoa powder
• Chocolate Drizzle
60g [⅓ cup] dark chocolate, chopped
60g [¼ cup] whipping cream, hot
Piping tip: #353
Instructions:
• Mocha Sponge Cake
1. In a glass, add milk and instant coffee. Mix until coffee is dissolved. Set aside.
2. Separate the eggs. Yolk in one bowl, egg whites in another bowl.
3. In a large mixing bowl of yolk, add sugar. Mix vigorously about a minutes.
4. Add the oil, mix vigorously until well combined.
5. Add the milk coffee mixture, mix until well combined.
6. Sift in the dry ingredients: cake flour and cocoa powder. Mix until combined.
7. In the bowl of egg whites, add cream of tartar. Start mixing on low speed until frothy. Add in the sugar in 3 batches. Continue mixing on high speed until stiff peaks formed.
8. Add in the egg whites into the chocolate batter in 3 batches. Use a spatula to fold until combined.
9. Transfer the batter into a prepared 15x15cm or 6x6 inch pan, greased and lined with parchment paper. Drop the pan few times on the counter top to release air bubbles.
10. Bake in preheated oven at 160°C/320°F for 30 minutes, then lower to 150°C/300°F for another 30 minutes. Total baking time is 60 minutes.
11. Soon after taken out from oven, remove the cake from the pan, let it cool completely before slicing.
12. Slice the cake into 4 sheets.
• Mocha Syrup
1. In a small bowl, add in coffee, cocoa powder and sugar.
2. Add in the hot water. Mix until all ingredients are dissolved.
3. Set aside until completely cool.
• Mocha Cream Frosting
1. In a small bowl, add coffee and hot water. Mix until all dissolved. Set aside.
2. In a large chilled mixing bowl of whipping cream, sift in powdered sugar and cocoa powder.
3. Start mixing on low speed until combined.
4. Add in the coffee mix. Continue mixing on medium speed until cream is thickened.
5. Transfer half the cream into another bowl which is for icing the cake later. Cover and refrigerate while working on the next step.
6. For the other half, mix on low speed until the cream is stiff, do not over mix. The cream should be stable and smooth at the same time. When you lift up the mixer paddle, it should hold in the paddle and will not drop. This cream is for the insert.
• Assemble the Cake (refer to video)
• Chocolate Drizzle
1. In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for at least 5 minutes.
2. Mix until all the chocolate is melted. If you still find lumps in the mixture, pop it into the microwave to heat for a few seconds and mix them again so that all the lumps are gone. This chocolate sauce can be used for the cake top or drizzle.
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