Mocha Java Cheesecake
An exceptionally easy recipe that comes out perfect. For those who are spooked by the idea of making a cheesecake, let this be your first one. But be warned, once you make this for your family and friends, they will ask for it again and again. I know because that is what happened to me.
An exceptionally easy recipe that comes out perfect. For those who are spooked by the idea of making a cheesecake, let this be your first one. But be warned, once you make this for your family and friends, they will ask for it again and again. I know because that is what happened to me.
- Carbohydrate 86.9666253411816 g
- Cholesterol 342.929625 mg
- Fat 34.8134093753729 g
- Fiber 1.01147169020684 g
- Protein 13.3630952922905 g
- Saturated Fat 17.5978053488329 g
- Serving Size 1 1 Serving (264g)
- Sodium 462.807377824862 mg
- Sugar 85.9551536509747 g
- Trans Fat 4.54074506529507 g
- Calories 701 calories
Step-by-step
- Pre Heat oven to 400 degrees.
- In a food processor, add chocolate wafers, sugar and cocoa powder. Pulse until the wafers are broken up. Add melted butter and pulse until the mixutre resembles corse meal. Empty food processor into a 9 inch springform pan, press down the chocolate mixture, and bake for 10 minutes. Remove from oven and let cool completely.
- Reduce oven to 325 degrees.
- In a stand mixer (or bowl using a hand mixer) slowly beat cream cheese and sugar together until smooth. Add eggs (one at a time) and mix until incorporated, scraping sides of bowl often. Add salt, sour cream and vanilla, mix and scrape bowl to ensure full incorporation.
- Remove 1/2 cup of batter and place it into a small mixing bowl. Add instant espresso and hot chocolate mix. Stir well until the dry ingrediants are disolved into batter.
- Pour 1/2 of plain batter over cooled crust. Divide mocha java mixture in half and place spoonfuls of half this mixture onto plain batter. Gently swirl mocha java mixture with tip of a knife to create a marbling effect. Repeate this process with remaining plain batter and mocha java mixture.
- Bake for 45 to 50 minutes, or until cheesecake is almost set. Remove from oven and gently run a wooden toothpick around the rim of pan to loosen cheesecake. This will help to prevent the cheesecake from cracking. Cool 1 hour on kitchen counter, then cover and cool 8 hours in the refrigerator.
A list of ingredients never reveals how temperature management determines whether a baked dessert succeeds or splits. Cream cheese must rest at room temperature until it reaches 65 degrees Fahrenheit so the paddle attachment can sheer the fat globules into a smooth emulsion without incorporating too many air bubbles, which cause unsightly surface craters during baking. When combining chocolate wafers, sugar, and cocoa powder in a food processor, pulse the machine in short bursts rather than running it continuously to achieve uniform particle size without turning the fat in the cookies into a paste. Whipping whole eggs in one at a time instead of dumping them all in simultaneously prevents the batter from breaking, ensuring a dense yet velvety crumb structure.
Adjusting this formulation for different dietary requirements involves substituting standard dairy ingredients with plant-based alternatives that match fat percentages closely. Whole-fat vegan cream cheese blocks containing a high oil-to-water ratio perform better than tub-style spreads, while full-fat canned coconut milk replicates the viscosity of sour cream without introducing excess moisture that ruins the set. Because alternative fats lack the structural proteins found in dairy casein, folding in one tablespoon of cornstarch helps bind the free water during the 45 to 50 minutes in the oven.
Running a wooden toothpick around the interior rim of the springform pan immediately upon removal from the 325-degree oven releases the edges before contraction begins. Chilling the finished dessert for eight hours allows the starches and fats to fully recrystallize.
