Thursday, May 31, 2012

Mocha Chocolate Cheesecake

A former colleague was kind enough to share this mocha chocolate cheesecake recipe after she brought in some minis to work. To explain how much I loved the cheesecake, I grabbed two more to bring home—one for myself and one for K. I can't recall where she said the recipe originated, but here is the recipe with a few modifications.

Mocha Chocolate Cheesecake
1-½ cups of graham cracker crumbs or Nabisco chocolate wafers (about 30)
2/3 stick of melted butter
2 tablespoons of sugar
5 ounces of bittersweet chocolate
3 tablespoons of rum or Kahlua, crème de cocoa, etc.
1 pound of cream cheese (2 packages of Philly)
4 eggs
1/2 1 cup of sour cream or Greek yogurt
¾ cup sugar
6 tablespoons of very strong brewed black coffee or 1 teaspoon of coffee extract

1) Preheat oven to 325°. 

Make crumb crust:
2) Line outside of springform pan (8, 9, or 10 inches) with foil, shiny side out. 

3) Crumble graham crackers/chocolate wafers to make 1-½ cups of crumbs and combine with 2/3 stick of butter and 2 tablespoons of sugar. 

4) Press crumb mixture into bottom of pan and as far up sides as it will go. 

5) Refrigerate.

Make filling and bake cake: 
6) Melt the chocolate, along with rum in the top part of a double boiler over low heat, stirring occasionally. Set aside.

7) With electric beater, beat the cream cheese until fluffy. 

8) Beat in eggs, one at a time. 

9) Beat in the sour cream. 

10) Beat in ¾ cup sugar. 

11) Blend well; batter should be loose. 

12) Stir to get rid of air bubbles. 

13) Pour 1-¾ cup of this batter into a separate bowl and stir in coffee. 

14) Mix remaining batter with the melted chocolate and pour into crust, smoothing evenly. 

15) Carefully pour coffee flavored mixture over this batter, smoothing evenly.

16) Bake for 50 minutes or until there’s a 2-3” wobbly spot in the center. Turn off oven and leave cheesecake in there for an hour

17) Cool, remove from springform pan when cake pulls away from pan and refrigerate until set.

***For minis, press a heaping teaspoon of crust crumbs into bottom of muffin tin cups, then layer the cream cheese mix in. Bake 20-30 minutes or until tops begin to crack.

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