Mocha Cheesecake (No Instant Coffee Crystals!) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Yes, it can be done! Your cheesecake CAN hold all of the delicious flavors of coffee, WITHOUT using instant coffee cystals. My recipe uses double-strained coffee*See Below*, a method nearly anyone with a coffee maker can execute with no problem and it tastes fantastic. Texture-wise (so you know) it has more of a new york cheesecake texture (dense and rich) if you want a light fluffy cheesecake see my raspberry De-lite cheesecake recipe. Double-Strained coffee: Have 2 cups pre-brewed coffee on hand. Use the already brewed coffee as your water content in the coffee and double the amount of coffee rinds. Ingredients:
2 cups crushed chocolate graham crackers or 2 cups chocolate cookies |
1 1/2 tablespoons sugar |
1 egg white |
1/4 cup butter, melted |
2/3 cup sugar |
1/3 cup all-purpose flour |
1 1/2 tablespoons cornstarch |
1/2 cup sour cream |
2 (8 ounce) packages neufchatel cheese or 2 (8 ounce) packages cream cheese |
3 eggs |
1 teaspoon vanilla |
2/3 cup double-strain coffee |
1/3 cup ricotta cheese |
3 egg whites, at room temperature |
4 tablespoons sugar |
1/4 cup dark chocolate |
1/4 milk chocolate |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine Graham crumbs and sugar in a small bowl. Add the butter and egg white and mix well.
3. Press onto bottom of 9- inch springform pan that has been lined with foil (to keep from sticking). Bake just until edges feel firm and dry, about 6-8 minutes. Set aside.
4. Reduce oven temperature to 325 degrees Fahrenheit.
5. Combine first amount sugar, flour, and cornstarch in a small bowl.
6. Set aside.
7. In a stand mixer (or for the tenacious and plucky few, a large bowl) beat 1 pack cream cheese with the sour cream until airy. Add the second pack of cream cheese, eggs, and vanilla and beat until well incorporated and smooth.
8. Gradually add flour mixture and beat until well blended. Add the double-strained coffee, ricotta, sugar, and egg whites. Beat until smooth.
9. Pour half of the batter into prepared crust. Melt the chocolate in a microwave or by using the double-boiler method. Add to the rest of the filling in the mixer/bowl. Mix until incorporated.
10. Pour the chocolate filling into the springform pan (you can get all fancy now, and do like swirls and things for a better presentation.
11. Fill the water bath. Bake for 1 hour and approximately 15 minutes, or until almost set (center jiggles slightly, but is set 2-inches from the edge). Run knife along edges of cake before removing sides of pan. Cover and refrigerate for 6-8 hours or overnight.
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