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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 16 |
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In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. Itâs as much a feast for the eyes as for the palate! Ingredients:
1-1/2 cups oreo cookie crumbs |
1/4 cup butter, melted |
filling: |
2 tablespoons plus 1-1/2 teaspoons instant coffee granules |
1 tablespoon hot water |
1/4 teaspoon ground cinnamon |
4 packages (8 ounces each) cream cheese, softened |
1-1/2 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 teaspoons vanilla extract |
4 eggs, lightly beaten |
2 cups (12 ounces) semisweet chocolate chips, melted and cooled |
glaze: |
1/2 cup semisweet chocolate chips |
3 tablespoons butter |
chocolate-covered coffee beans, optional |
Directions:
1. Place greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
4. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
6. Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired. Yield: 16 servings.
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