Mocha Blanca Cheesecake

Mocha Blanca Cheesecake

8 Reviews 3 Pics
  • Prep

    40 m
  • Cook

    1 h 5 m
  • Ready In

    5 h 45 m
Recipe by  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

Adjust Servings

Original recipe yields 1 9-inch cheesecake

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Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
  3. 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.
  4. Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
  5. 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.
  6. 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.
  7. 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.
  8. Bake in a preheated oven for 1 hour.
  9. Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
  10. 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.
  11. Refrigerate at least 4 hours or overnight before serving.

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Reviews (8)

Rate This Recipe
Chris M. Wausau, WI
11

Chris M. Wausau, WI

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/Better Than Cream Cheese(soy product)and no one ever knew.(I've done this before and no one knows the difference. It sounds kind of gross, but it is very good, especially w/ chocolate!). There is also Sour Supreme Better Than Sour Cream you can use for the topping if you want. But like others, I left it off. Thank you for the recipe Elizabeth!!

FLOWERDANNI
10

FLOWERDANNI

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. It was a hit with friends! A keeper!

Energizer Bunny
7

Energizer Bunny

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 stopped by the next day to see if there was any left over! The next time I make it I will try it without the topping. Thank you for a great recipe!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 829 cal
  • 41%
  • Fat
  • 60 g
  • 92%
  • Carbs
  • 60.7 g
  • 20%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • 251 mg
  • 84%
  • Sodium
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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