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My review
Mocha Blanca Cheesecake
Elizabeth Wood
"This recipe is for the serious cheesecake lover. It is very rich and definitely not low fat. It is best to prepare for dinner guests where a little slice will go a long way. I prefer to make it without the topping, but it is just as good with it. The longer you are able to refrigerate it before serving the better it gets. Enjoy!"
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Ingredients
5 h 45 m servings 829Original recipe yields 8 servings (1 9-inch cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
- Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
- Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
- Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
- Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
- Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
- Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
- Bake in a preheated oven for 1 hour.
- Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
- For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
- Refrigerate at least 4 hours or overnight before serving.
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Reviews
Read all reviews 8Most helpful
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Newest
1/2/2005
This is awesome cheesecake!! The best cheesecake I've ever made-and I've made a few. It will defintely be made many more times. Tip for those lactose intolerant. I replaced the cream cheese w/...
7/29/2001
I loved the taste of this cheesecake. Not so chocolately that you can't eat a piece, moist and creamy. I think I will make the crust half again as large as I like a thicker crust on cheesecake...
2/23/2004
I made some revisions to this receipe. I used a regular graham cracker crust. However this cheesecake was a hit. I made a total of 3 different kinds of cheesecake for a family event and this i...
4/9/2002
This is a fabulous recipe! The cheesecake turned out beautifully and I was so proud of myself, being my first attempt at making a cheesecake. Our guests were very impressed and some even stopp...
1/6/2009
This was totally easy to make and absolutely delicious. Before serving, I grated a dark chocolate espresso bar over the top with a microplane grater to conceal any imperfections, and then I add...
12/24/2004
My first ever cheesecake and it came out great. I skipped the topping. Next time I will drizzle some chocolate over the top and I would double the crust (might also be good with a graham crack...
4/22/2010
I changed a lot in this recipe, but what I made was amazing! I split the cream cheese mixture into two and added coffee to one and the chocolate to the other to give the cheesecake a layered loo...
11/1/2005
Made this the night before for a coworker's birthday. It was really rich but totally delicious and the topping looked nice. I would definitely make this again.