This mocha cheesecake is extremely creamy with layers of chocolate and coffee cheesecake. Decadent, rich, and not too sweet - it's the perfect grown-up cheesecake recipe.
Servings 12 pieces
- 26 Oreo cookies
- ⅓ cup unsalted butter melted
- 5 ounces dark chocolate
- 1 cup whipping cream
- 1 ½ teaspoons instant coffee powder
- 24 ounces full-fat cream cheese room temperature
- 1 ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 4 large eggs room temperature
- 4 ounces dark chocolate
- ½ cup whipping cream
Coffee Whipped Cream
- ½ cup whipping cream
- 1 teaspoon instant coffee powder
Preheat the oven to 350F (180C or 160C in a fan-forced oven).
Wrap the outside of a 9-inch (23-cm) springform pan with tin foil. Wrap the pan at least 3-4 times so that the bottom and sides are well covered, and all the seems are covered.
Crush the Oreos (wafers and filling) in a food processor until fine crumbs. Or place in a freezer bag and bash with a rolling pin.
Mix the crushed cookies with the melted butter.
Press the mixture into the bottom of the prepared pan, creating a slight lip around the edge.
Bake in the preheated oven for 8-10 minutes. Remove from the oven, leaving the oven turned on.
Finely chop the dark chocolate and place in a heatproof bowl.
Heat the cream until almost boiling.
Pour ½ cup of the cream over the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. If the chocolate isn't quite melted, microwave on medium power for 30-second intervals until smooth. Set aside.
Whisk the instant coffee powder into the remaining ½ cup of hot whipping cream. Set aside.
In a very large bowl beat the cream cheese until smooth (about 2 minutes). Beat in the sugar and cornstarch until combined. Turn off the mixer and scrape down the sides of the bowl to ensure there are no lumps.
Beat in the eggs 1 at a time, turning off the mixer and scraping down the sides in between each addition. Stop mixing as soon as you no longer see pieces of egg yolk or egg white.
Divide the batter in half.
Whisk the melted chocolate mixture into 1 half of the batter. Whisk the instant coffee powder dissolved in cream into the 2nd bowl of the batter.
Baking & Cooling
Place the springform pan (still wrapped in foil) in the middle of a large roasting pan.
Pour the chocolate cheesecake batter on top of the crust and smooth the top.
Carefully spoon the coffee cheesecake batter on top of the chocolate layer so that it's evenly covered.
Pour boiling water into the roasting pan so that there's about 1 inch of water in the roasting pan.
Place the large roasting pan (with the cheesecake inside) in the oven. Bake for 50-65 minutes, or until the top looks almost set and the cheesecake wobbles slightly (think like pudding or jello) if you gently nudge the pan.
Remove the roasting pan from the oven. Cool the cheesecake in the pan until it's room temperature.
Remove the springform pan from the roasting pan. Cover the cheesecake with foil and place in the fridge to chill for at least 6 hours, or overnight.
Ganache, Whipped Cream & Serving
After the cheesecake has chilled for at least 6 hours, remove from the fridge. Trace around the outside with a thin, sharp knife. Then unclamp the outer ring of the springform pan. If there's any condensation on top of the cheesecake, use a paper towel to blot it off.
For the ganache, chop the chocolate into very fine pieces and place in a heatproof bowl.
Heat ½ cup cream until almost boiling. Pour the cream over the chocolate. Let sit for 2-3 minutes, then whisk until smooth.
Pour the ganache over the top of the cheesecake. Use a flat knife to spread it to the edges, if needed. Return to the fridge for the ganache to firm up.
For the coffee whipped cream, beat the cream and instant coffee powder until stiff peaks form. The instant coffee powder will dissolve as you whip the cream.
Transfer the whipped cream to a piping bag with a piping tip (I used a Wilton 1M) and pipe rosettes around the edges of the cheesecake.
Slice the cheesecake with a sharp, thin knife (not a table knife). Be sure to cut all the way through the crust. For clean cuts, wipe off the knife after each slice.
- Servings: This cheesecake will likely serve 12-15 pieces. It's very rich, so you don't need a large piece.
- Pan Sizes: This cheesecake can also be made in a 10-inch springform pan. The crust will be thinner (there won't be quite enough to form a lip around the edges). The bake time will be closer to 35-45 minutes. There is too much batter to use an 8-inch pan.
- Cream Cheese: Make sure to use full-fat, brick-style cream cheese. Do not use anything labeled low fat or low calorie, or anything that comes in a tub.
- Room Temperature Ingredients: The cream cheese and eggs must be room temperature before getting started so that they mix together evenly. Take them out of the fridge at least 30 minutes before making the crust.
- Storage: Store cheesecake covered in the fridge (or in an airtight container) for up to 5 days.
- Nutrition: Nutrition information is an estimate only and based on 1 slice with ganache and whipped cream topping, assuming the cheesecake is sliced into 12 equal-sized pieces.
Calories: 733kcal | Carbohydrates: 53g | Protein: 9g | Fat: 55g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 346mg | Potassium: 348mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1601IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 5mg