- Cooking Time: 45-55 minutes
- Servings: 12-16
- Preparation Time: 30 minutes
- 1 & 1/2 cups chocolate sandwich cookie crumbs
- 1/4 cup unsalted butter, melted
- 4 packages (each 8 oz) cream cheese, softened
- 1 & 1/2 cups granulated sugar
- 1/2 cup sour cream
- 4 eggs
- 1 tbsp instant coffee powder
- 1 tbsp hot water
- 3 oz bittersweet chocolate, melted and cooled
- Decoration (optional)
- 1/2 cup whipping (35%) cream
- 2 tbsp granulated sugar
- 12 mocha candy coffee beans
- Before starting bring all cold ingredients to room temp.
- Melt chocolate between the crust and filling phase
- Cool melted chocolate to room temp before adding cheesecake batter.
- Grease bottom and sides of 9 inch springform pan
- Preheat oven to 350 F
- In a medium bowl, combine cookie crumbs and butter
- Press into bottom of cheesecake pan and freeze
- In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes.
- Add sour cream.
- Add eggs, one at a time, beating after each addition
- In a small bowl, dissolve coffee powder in hot water
- While the mixer is running, pour coffee in a steady stream into the batter
- Add vanilla
- Stir 1 cup batter into melted chocolate and set aside
- Pour remaining batter over frozen crust
- Using a spoon, drop six large puddles of melted chocolate mixture on top of batter.
- Using a small knife, drag through the puddles in spiral motions to create a marbling effect.
- Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on a rack for 2 hours
- Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving
- In a well-chilled bowl, whip cream on medium-high speed until soft peaks form.
- With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form
- Ice top of cake with whipped cream or pipe rosettes around top of cake, if desired
- Top with mocha coffee beans
NotesOnce I discovered how easy it was to make cheesecake, store bought has become a thing of the past. They are not only cheaper to make, but so much tastier. I found this recipe in a book called, '125 Best Cheesecakes' and whenever I go to a gathering, this cheesecake is expected to travel with me.
Submitted by: "Teresa Moravics"
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Hemp Healthy Cooking: Hemp for Breakfast
Happy Father's Day Day... Your Favorite Recipes
Science 8 is Cooking with Chemistry 2013See More
Hot Artichoke Dip
Lemon Streusel MuffinsSee More