Description
A rich and creamy mocha cheesecake combining coffee and chocolate flavors on a buttery chocolate cookie crust.
Ingredients
- 1¾ cups chocolate cookie crumbs (about 180 g)
- 5 Tbsp unsalted butter, melted (about 70 g)
- 3 (8‑oz) packages cream cheese, softened (24 oz / 680 g)
- 1 cup granulated sugar (200 g)
- 3 large eggs
- 1 cup sour cream (240 ml)
- ½ cup heavy cream (120 ml)
- 2 Tbsp all‑purpose flour
- 2 Tbsp instant espresso powder
- ¾ cup semi‑sweet chocolate chips, melted (130 g)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325 °F (160 °C). Grease a 9‑inch springform pan and wrap the outside with foil.
- Mix chocolate cookie crumbs with melted butter; press into bottom of pan. Bake 10 minutes, then cool slightly.
- In a bowl, dissolve espresso powder in heavy cream.
- Beat softened cream cheese until smooth. Add sugar, flour, and vanilla; beat until combined.
- Mix in sour cream, then eggs one at a time, mixing well after each addition.
- Fold in coffee‑cream mixture and melted chocolate until just blended; avoid over‑mixing.
- Pour batter over crust, smooth top, then place pan in a water bath using a larger pan.
- Bake 60–70 minutes until edges are set and center slightly jiggly.
- Turn off oven, crack door slightly, and cool cheesecake inside for 1 hour.
- Remove water bath, chill cheesecake in refrigerator overnight (at least 6 hours).
- Before serving, run a knife around edge, release springform, slice and serve. Optionally top with whipped cream or chocolate shavings.
Notes
- Ensure cream cheese is room temperature for a smooth batter.
- Use instant espresso for best flavor without extra liquid.
- Water bath prevents cracks—don’t skip.
- Chill fully before slicing for clean cuts.