mocha cheesecake

I could have titled this post: "the only cheesecake I ever make", because that is the truth.  

I've tried several other recipes for cheesecakes, but this one is my all-time favorite.  Since cheesecake is a relatively expensive dessert that I tend to only make once in a while (for special occasions!), I really don't like experimenting too much.  I just love this recipe too much!

Also, for those of you who aren't really coffee fans...fear not!  I'm totally not a coffee drinker (at all), and I can't get enough of this cake.  If you're still not sure, you can always leave out the instant coffee for an excellent chocolate cheesecake!

Mocha Cheesecake

from: Jean Pare - Company's Coming: Chocolate Everything


1/3 cup margarine, melted

1 1/3 cups graham cracker crumbs

1/3 cup sugar

3 tbsp cocoa powder

3 oz semisweet chocolate chips

3 packages cream cheese (8 ounces each), softened to room temperature

1/2 cup sugar

1/2 cup brown sugar

2 tbsp flour

2 tsp vanilla

3 large eggs, at room temperature

1/4 cup milk

1 tbsp instant coffee granules

*whipped cream for topping (optional)



1)  In a small bowl, stir together margarine, crumbs, sugar and cocoa.

2)  Press into an ungreased 9-inch springform pan; set aside.


1)  Melt chocolate using a double boiler (or in the microwave if you're very careful not to burn it!).  Set aside and let cool to room temperature once melted.

2)  Beat cream cheese, both sugars, flour and vanilla in a medium bowl.  Add in melted chocolate and beat until well mixed.

3)  Add eggs, one at a time, until just mixed.

4)  Stir together milk and instant coffee until granules are completely dissolved.  Add to the batter, mixing until just combined.

5)  Pour over crust.

6)  Bake at 300 degrees for about 1 1/2 hours until the center is almost set.

7)  When you've removed the cake from the oven, run a knife around the edges to help the cake settle without cracking.

8)  Chill for 8 hours or overnight.


Chocolate Magic Shell Sauce:

Melt together 1/2 cup of chocolate (doesn't matter what kind!), and add 1 tbsp of coconut oil.  Stir together.

Pour over chilled cheesecake like you would a ganache, and the chocolate will form a shell!

*Our cheesecake was a teensy bit warm when we poured our magic shell over top, so that's why it looks a bit glossy still.  But if you've chilled your cake properly, or if you pop it back in the fridge once you've poured the chocolate over, then it will form a shell of chocolate that is so pretty!

This cake is long gone, but editing these photos were seriously making me drool.



 β™₯ kelsey