MOCHA BLANCA CHEESECAKE
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!
Provided by Elizabeth Wood
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 5h45m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
- 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.
- Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
- 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.
- 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.
- 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.
- Bake in a preheated oven for 1 hour.
- Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
- 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.
- Refrigerate at least 4 hours or overnight before serving.
Nutrition Facts : Calories 828.7 calories, Carbohydrate 60.7 g, Cholesterol 238.1 mg, Fat 60 g, Fiber 1.8 g, Protein 14.8 g, SaturatedFat 35 g, Sodium 476.1 mg, Sugar 38.9 g
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Shahzad Gujjar
[email protected]Overall, the mocha blanca cheesecake was a delicious dessert. I would definitely make it again.
Carlo Nolasco
[email protected]I had some trouble getting the cheesecake out of the pan.
Akm King
[email protected]The cheesecake was a bit too dense for my taste.
Pareez Ali
[email protected]I would definitely recommend this recipe to anyone who loves cheesecake.
Zeeshan Jhan
[email protected]This cheesecake is perfect for any occasion.
NJ Official
[email protected]I love the combination of coffee and chocolate in this cheesecake.
Sujal Widjie
[email protected]This cheesecake is easy to make and always a crowd-pleaser.
Ari _kim
[email protected]I had some trouble finding all of the ingredients, but the cheesecake was worth the effort. It was so rich and creamy.
Suraj Kumar
[email protected]The mocha flavor was a bit too strong for my taste, but the cheesecake was still very good.
Island Greece
[email protected]I followed the recipe exactly and the cheesecake turned out perfectly. It was so delicious that I ate two pieces in one sitting!
Sean Pedro
[email protected]This cheesecake was a hit at my dinner party! The mocha flavor was rich and decadent, and the cheesecake itself was creamy and smooth. I will definitely be making this again.