Indulge in Decadence with our Chocolate-Coffee Cheesecake
Attention all dessert lovers! I came across a recipe that is sure to satisfy your sweet tooth cravings! This chocolate-coffee cheesecake with mocha sauce recipe is an absolute must-try if you want to indulge in a decadent treat that combines two classic flavors. Trust me; this recipe will elevate your dessert game like never before.
The creamy cheesecake filling infused with brewed coffee and chocolate graham crackers makes it rich in flavor and deliciously decadent. And the homemade mocha sauce drizzled on top adds the perfect touch of sweetness to balance the richness, giving a delightful experience with every bite.
Whether you’re hosting a dinner party, looking to impress your guest, or just treating yourself to some self-care on a lazy weekend, this cheesecake is perfect for any occasion. So, are you ready to indulge in a sweet treat that will leave your taste buds dancing? Let’s get started!
Why You’ll Love This Recipe
As a lover of coffee, chocolate, and cheesecake, I can confidently say that the Chocolate-Coffee Cheesecake with Mocha Sauce recipe is a delightful indulgence you simply can’t resist. This recipe ticks all the boxes for dessert lovers who want something rich, creamy, and decadent.
Firstly, this recipe allows you to experiment with different flavors of coffee. The combination of brewed coffee and instant coffee granules in the cheesecake filling delivers a rich coffee flavor that complements the creaminess of the cheesecake. And if you’re a fan of mocha or cafe mocha, you’ll love the mocha sauce that adds an extra layer of indulgence to the cheesecake.
Secondly, this recipe includes chocolate graham crackers, which give the dessert a crunchy, chocolatey base perfect for holding up the creamy filling. The chocolate graham crackers also add an extra layer of chocolate flavor to the cheesecake that balances out the richness of the cream cheese.
Thirdly, this recipe is versatile and customizable. You can make it as low-carb or keto-friendly as you want by substituting sugar with a low-calorie sweetener like stevia or monk fruit extract. You can also use dark chocolate ganache instead of traditional mocha sauce for a more sophisticated and intense flavor.
Lastly, this Chocolate-Coffee Cheesecake with Mocha Sauce recipe is perfect for all occasions. Whether you’re hosting a dinner party or simply craving a sweet treat after a long day at work, this dessert will never disappoint. It’s also a no-bake dessert that requires minimal effort and time to prepare.
In conclusion, if you’re looking for an indulgent dessert that combines your favorite flavors in one scrumptious treat, then look no further than this Chocolate-Coffee Cheesecake with Mocha Sauce recipe. Trust me; you won’t regret it!
Ingredient List
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Crust:
- 2 cups of chocolate graham crackers (crushed)
- 1/4 cup of sugar
- 1/2 cup of butter (melted)
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Filling:
- 4 packages (8 ounces each) of cream cheese, softened
- 1 and 1/2 cups of sugar
- 3 tablespoons of instant coffee granules
- 1/4 cup of coffee liqueur
- 4 eggs
- 2 teaspoons of vanilla extract
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Mocha Sauce:
- 1 cup of heavy cream
- 6 ounces of chocolate chips
- 1 tablespoon of butter or margarine
- 1 tablespoon of instant coffee granules
The Recipe How-To
Now, let’s get to the good stuff – making this delicious Chocolate-Coffee Cheesecake with Mocha Sauce.
Preheat and Prepare
- Preheat your oven to 350°F.
- In a mixing bowl, combine 2 cups of crushed chocolate graham crackers with 1/4 cup of sugar and 1/2 cup of melted butter or margarine.
- Press the mixture into the bottom of a 9-inch springform pan, firmly packing it down with your hands or a flat utensil.
Make the Filling
- In a large mixing bowl, beat four 8-ounce packages of softened cream cheese, 1 1/2 cups of sugar, and 3 teaspoons of instant coffee granules until smooth.
- Add in 4 eggs, one at a time, while continuing to mix.
- Stir in 1/4 cup of brewed coffee, 1/4 cup of coffee liqueur, and 1 teaspoon of vanilla extract.
- Pour the filling over the crust in the prepared pan.
Bake and Chill
- Bake for about 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven and allow to cool before refrigerating for at least 4 hours or overnight.
Make the Mocha Sauce
- In a saucepan, melt together 6 ounces of chopped dark chocolate, 3 tablespoons of butter, and 1 tablespoon of instant espresso powder over low heat.
- Once melted, stir in 3/4 cup heavy cream until fully combined and smooth.
- Drizzle the warm mocha sauce over slices of chilled cheesecake.
And voila! Your Chocolate-Coffee Cheesecake with Mocha Sauce is ready to be enjoyed.
Substitutions and Variations
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There are plenty of ways to make this Chocolate-Coffee Cheesecake with Mocha Sauce recipe your own. Here are some substitutions and variations for you to try:
– Lightened-Up: If you’re looking for a lower-calorie version, try using reduced-fat cream cheese (Neufchâtel) instead of regular cream cheese. You can also use light butter or margarine in the crust.
– Gluten-Free: To make this cheesecake gluten-free, substitute the chocolate graham crackers with gluten-free graham crackers or almond flour. You can also use a gluten-free crust mix as a substitute.
– Sugar-Free: For those who need to watch their sugar intake, you can use sugar substitutes like stevia or Splenda in place of the sugar. Just be sure to check the conversion ratio to ensure accurate substitution.
– Vegan: To make this recipe vegan-friendly, use dairy-free cream cheese and replace the eggs with a vegan egg substitute like applesauce or chia seeds. It’s best to use vegan chocolate as well.
– Coffee-Free: If you prefer your cheesecake without coffee flavor, simply omit the coffee granules from both the crust and filling.
– Espresso Chocolate Cheesecake: For an extra boost of caffeine, try using espresso instead of brewed coffee and add dark chocolate ganache topping.
Whatever substitutions or variations you decide to apply, don’t be afraid to get creative! Experimenting will result in delicious surprises that will keep your taste buds happy.
Serving and Pairing
When serving a rich and decadent dessert like our Chocolate-Coffee Cheesecake with Mocha Sauce, it’s important to pair it properly. The chocolate graham cracker crust and mocha sauce provide a wonderful depth of flavor that pairs well with many different beverages.
For a classic pairing, serve this cheesecake with a freshly brewed cup of coffee or espresso. The coffee notes in the cheesecake and mocha sauce will complement the coffee flavors in your drink. For a more indulgent pairing, try serving this with a hot chocolate made from melted dark chocolate chips and steamed milk for an extra shot of chocolatey goodness.
If you’re looking for something boozy to pair with this dessert, try serving it with a glass of coffee liqueur or an Irish coffee. The rich flavors of the cheesecake and mocha sauce are perfectly balanced by the bitterness of the coffee and sweetness of the liqueur.
For those who prefer tea, an assam or ceylon black tea would go well as their robustness complements the richness of the cheesecake. Alternatively, for more versatile tea tang, an earl grey replete with floral accents could be paired with this dessert.
No matter how you decide to pair it, our Chocolate-Coffee Cheesecake with Mocha Sauce will be the perfect ending to any meal or special occasion. Enjoy every spoonful of this heavenly dessert!
Make-Ahead, Storing and Reheating
If you’re planning on serving this chocolate-coffee cheesecake with mocha sauce for a special occasion, you’ll be happy to know that it can be made ahead and stored. This will take the stress out of preparing dessert on the day of your event, leaving you more time to enjoy with your guests.
To make ahead, simply freeze the cheesecake after it has been baked and fully cooled. Cover it tightly with plastic wrap and aluminum foil, then store it in the freezer for up to one month.
When it’s time to serve, thaw the cheesecake in the fridge overnight. For best results, remove the plastic wrap and aluminum foil before thawing to prevent condensation from building up on the cheesecake.
If you have leftovers after serving, store them covered in the fridge for up to three days. Reheat servings individually in the microwave for about 20-30 seconds or until slightly warmed.
One important thing to keep in mind is that the mocha sauce should not be reheated as it will become too thick and may separate. Instead, just give it a quick stir before serving at room temperature.
By making this delicious chocolate-coffee cheesecake with mocha sauce ahead of time and properly storing it, you can ensure that your dessert will be ready whenever you need it!
Tips for Perfect Results
When it comes to making a chocolate-coffee cheesecake with mocha sauce, there are a few tips and tricks that can help ensure perfect results every time. Here are some expert tips for mastering this delicious dessert:
Firstly, make sure to use full-fat cream cheese for the cheesecake filling. While low-fat options might seem like a healthier choice, they contain more water and can cause the cheesecake to be too soft or even collapse.
Next, be sure to let all of the ingredients come to room temperature before mixing. This includes the cream cheese, eggs, and butter. This will help to ensure that they blend together smoothly.
When mixing the ingredients, be sure to do so on low speed. Overmixing can cause air bubbles in the batter, which can cause it to crack during baking.
To prevent cracks in the cheesecake as it bakes, you can try using a water bath. Simply wrap the bottom of the springform pan with foil and place it in a larger roasting pan filled with hot water. The water helps to evenly distribute heat and prevent the cheesecake from cracking.
Lastly, when it comes to making mocha sauce, use finely ground instant coffee granules instead of brewed coffee. This will give your sauce a richer flavor without thinning it out too much.
By following these tips and tricks, you’re sure to end up with a delicious chocolate-coffee cheesecake with mocha sauce that will impress everyone who tries it!
Bottom Line
In conclusion, this chocolate-coffee cheesecake with mocha sauce recipe is a true delight for coffee and chocolate lovers out there. With its rich and creamy texture and decadent taste, it’s the perfect dessert for any occasion. This recipe allows for substitutions and variations, giving you the chance to experiment and make it your own. Plus, with tips for perfect results and make-ahead options, you can easily whip up this delicious treat without much hassle.
Now that you have read through the ingredient list, how-to recipe, substitutions and variations, serving and pairing suggestions, make-ahead, storing, and reheating tips and FAQs about the recipe, it is clear that the chocolate-coffee cheesecake with mocha sauce is a must-try recipe. So don’t hesitate to try it out next time you are in the mood for something sweet and indulgent!
What’s more? This recipe can also be modified to suit different dietary needs like low-carb or keto. Therefore, there is no need to miss out on this fantastic dessert even if you are on a special diet. So go ahead, take your time in finding your preferred variation of this chocolate-coffee flavored cake!
In summary, give yourself a treat with this elegant dessert that combines two of the most favored flavors in one dish. Living many unforgettable moments generated around a table looking at each other while enjoying these tastes will be worth it. Life deserves to feel like this – good food surrounded by good moments and lovely people!
Chocolate-Coffee Cheesecake With Mocha Sauce Recipe
Ingredients
- 3 cups crushed chocolate graham crackers
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1/4 cup coffee liqueur
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- 4 large eggs
- 4 (1 ounce) bittersweet chocolate squares
Mocha Sauce
- 1 (12 ounce) package semisweet chocolate morsels
- 1/2 cup whipping cream
- 1 tablespoon butter or 1 tablespoon margarine
- 1/4 cup strong brewed coffee
Instructions
- In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
- Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°.
- In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended.
- Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended.
- Add in eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust.
- Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly.
- Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well.
- Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife.
- *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven.
- Bake at 325° for 1 hour or until almost set; turn oven off.
- Let cheesecake stand in oven, with door closed, 30 minutes.
- Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack.
- Cover and chill at least 4 hours.
- Remove sides of springform pan; serve with Mocha Sauce.
- To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth.
- Remove from heat; stir in coffee; serve warm.
Add Your Own Notes
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