Mocha Cheesecake

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Coffee and chocolate are always a good match, and this Mocha Cheesecake brings them together in the best way. It has a buttery digestive biscuit and almond crust, a smooth coffee-flavored cream cheese filling, and mini chocolate chips scattered throughout. Baking it gently in a water bath helps keep the center creamy, while chilling it overnight gives each slice a soft, velvety texture that holds together beautifully.

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Prep Time 25

Cook Time 1 20

Cooling Time 9

Total Time 10 45

Servings: 12

Course: Desserts

Cuisine: American, North American

Calories: 516

Ingredients Equipment Method Nutrition

Ingredients

US CustomaryMetric

Ingredients A

1 3/4 cup digestive biscuits crushed
2.1 oz ground almond flakes
2.8 oz toasted melted butter

Ingredients B

3 1/3 cup cream cheese
3/4 cup fine granulated sugar

Ingredients C

1 tbsp instant coffee powder mixed
2 tbsp water
1 tsp mocha flavoring
1/3 cup plain flour

Ingredients D

2 egg yolks

Ingredients E

7.1 oz whipping cream

Ingredients F

2 egg whites

Ingredients G

2.8 oz mini chocolate chips

Garnishing

melted chocolate as needed
icing sugar

Equipment

1 9-inch round springform pan
1 large roasting pan
2 sheets heavy-duty aluminum foil
1 medium mixing bowl
1 large mixing bowl
1 small mixing bowl
1 balloon whisk
1 rubber spatula
1 measuring cup set
1 measuring spoon set
1 kitchen scale
1 small heat-safe bowl
1 kettle or saucepan for heating water
1 wire cooling rack
1 oven
1 refrigerator
1 electric hand mixer or stand mixer

Method

For the Base

Combine Ingredients A and mix until well blended. Press the mixture evenly into a round cake pan lined with aluminum foil. Chill in the refrigerator until firm.
Beat Ingredients B until smooth and creamy.
Add Ingredients C, D, and E. Mix well until the filling is smooth and free from lumps.
In a separate bowl, whisk the egg whites until fluffy. Add them to the cream cheese mixture and gently stir until combined.
Add the mini chocolate chips and stir until evenly mixed. Pour the filling over the chilled base.
Bake using the water-bath method at 300°F (150°C) for 1 hour 20 minutes.
Once baked, remove the tray of water. Leave the cheesecake in the oven to cool with the door slightly open.
Remove the cheesecake from the oven and chill it overnight or for at least 8 hours in the refrigerator. Decorate with melted chocolate and served.

Nutrition

Serving: 128gCalories: 516kcalCarbohydrates: 35gProtein: 8gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 130mgSodium: 323mgPotassium: 189mgFiber: 1gSugar: 23gVitamin A: 1317IUVitamin C: 0.1mgCalcium: 110mgIron: 1mg

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