MOCHA ESPRESSO CHEESECAKE

A Mocha Espresso Cheesecake combines the rich flavors of coffee and chocolate with the creamy texture of cheesecake. Here’s a delicious recipe to make it:

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)
• 2 tbsp sugar
• ¼ tsp salt
• 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp espresso powder (or 2 tbsp brewed espresso)
• 4 oz semi-sweet chocolate, melted
• ¼ cup heavy cream

For the Mocha Topping:

• ½ cup heavy cream
• 2 tbsp espresso powder
• 1 tbsp powdered sugar
• Chocolate shavings (optional)

Instructions:

Prepare the Crust:

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, mix the graham cracker crumbs (or chocolate cookie crumbs), sugar, and salt. Add the melted butter and stir until the mixture is well combined and resembles wet sand.
3. Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it’s even.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the softened cream cheese and sour cream until smooth and creamy.
2. Add sugar and beat again until combined.
3. Add eggs one at a time, mixing after each addition. Scrape down the sides of the bowl as needed.
4. In a small bowl, dissolve the espresso powder in a tablespoon of hot water (or use brewed espresso) and add it to the cream cheese mixture along with the vanilla extract.
5. Gently fold in the melted chocolate and heavy cream.
6. Pour the cheesecake filling over the cooled crust.

Bake the Cheesecake:

1. Place the springform pan on a baking sheet and bake for 55-65 minutes or until the center is almost set but still slightly wobbly. A toothpick should come out mostly clean.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
3. After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
4. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Prepare the Mocha Topping:

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Remove from the heat and whisk in the espresso powder and powdered sugar until dissolved.
3. Let it cool slightly before drizzling it over the chilled cheesecake.
4. Optionally, garnish with chocolate shavings for an extra touch of elegance.

Serving:

Slice the cheesecake and enjoy the indulgent combination of coffee, chocolate, and creamy cheesecake. It’s the perfect dessert for coffee lovers!

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Enjoy your Mocha Espresso Cheesecake!