Search thousands of recipes reviewed by home cooks like you.

Mocha Blanca Cheesecake

Mocha Blanca Cheesecake

  • Prep

  • Cook

  • Ready In

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!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Chris M. Wausau, WI
11
1/2/2005

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
8/29/2002

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
12/2/2003

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!