Mocha Cheesecake
- 30m Prep Time
- 40m Cook Time
- 5h Ready In
A rich and creamy mocha cheesecake with a chocolate wafer crust, made with cream cheese, melted chocolate, and instant coffee. Baked until almost set, then chilled for a smooth texture.
Ingredients
- 355 ml chocolate wafers finely crushed
- 78.9 ml butter
- 7.39 ml granulated sugar
- 2 semi-sweet chocolate
- 2 pack cream cheese room temperature
- 4 eggs
- 177 ml sugar
- instant coffee
- 1 salt
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 18.4 mg
- Iron: 0.88 mg
- Magnesium: 11.1 mg
- Phosphorus: 56.8 mg
- Potassium: 71.9 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 78.9 ml butter
- 7.39 ml granulated sugar
- 2 semi-sweet chocolate
- 4 eggs
- 177 ml sugar
- instant coffee
- 1 salt
Prepare
- 355 ml chocolate wafers, finely crushed
- Bring 2 pack cream cheese to room temperature
Let's Cook
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Step 1.
Butter sides and bottom of an 8 inch springform pan.
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Step 2.
Combine wafer crumbs, butter and sugar. Press crumb mixture evenly onto bottom of pan.
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Step 3.
Melt chocolate over hot, but not boiling water. Stir until smooth.
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Step 4.
Beat cream cheese until soft and smooth.
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Step 5.
Add eggs, one at a time to cream cheese.
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Step 6.
Gradually add sugar mixing until well blended.
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Step 7.
Add melted chocolate, instant coffee and salt. Stir until blended.
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Step 8.
Turn mixture into prepared pan.
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Step 9.
Bake cake at 350 degrees F in center of oven for about 40 minutes or until cake center is almost set, it will firm when chilled.
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Step 10.
Let cheesecake cool on counter for about 45 minutes, cover and chill for at least 4 hours or overnight.
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Step 11.
To serve: Remove sides of pan. Garnish with chocolate leaves and/or fresh raspberries.