Chocolate Mocha Cheesecake5 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 hr 30 min
“The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!” - by Melissa
Original recipe yields 1 - 8 inch springform pan
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
Amount Per Serving (12 total)
- 317 cal
- 20.8 g
- 27.9 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"The flavor was pretty good, but the amount filled my 8-inch springform pan only half way, so cake was too thin. (I should have been suspicious when the recipe called for half the amount of cream chee..." See morese as others!) I will probably try it again, doubling the filling recipe."
"I don't like leaving neutral or negative reviews - but when spending $10+ to make a dessert I think it's best to give honest reviews. The best thing this recipe has going for it is the portion sizing..." See more. Its meant to be a small cheesecake because you really do not need more than a 1 inch sliver. Now down to the specifics. The crust instructions call for too much. It ends up making a very thick crust - which was too overpowering in addition to the dense cheesecake. The filling results in a fairly overpowering flavor (and I like flavor) - but it almost has a truffle consistency - rather than cheesecake. Also - the cooking time. Hmmm ... well you just end up with overbaked edges and a semi-solid middle. I would recommend covering the edges with foil to combat this. I guess I was thinking it would be amazing like the submitter stated - but I don't agree. I doubt I would ever make this again. If you are a coffee lover than its worth a try."
"I just want to let anyone know, that this does not really qualify as cheesecake. It is closer to a flourless chocolate cake. I am not sure what it would have tasted like had I followed the recipe exac..." See moretly, but the only thing I changed was to substitute bakers chocolate for the semi-sweet. But it was not the flavor I had issues with. It was the texture. I have never seen a cheesecake with cornstarch in it, and think I will try to modify a conventional recipe to be mocha rather than try this again. But if you want to try it, the user who said it was not enough to fill an 8" pan was right. (Double the recipe in a 10" would be my advice) Also, if you bake it, and do not like it a room temp, microwave a slice for 30 seconds and it is pretty good."
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