Mocha Chocolate Cheesecake
Yield
servingsPrep
30 minCook
90 minReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 8 | ounces |
semi-sweet chocolate
null, null |
|
| 24 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
instant coffee
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 231.2 | ml/g |
semi-sweet chocolate
null, null |
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 45 | ml |
all-purpose flour
|
|
| 15 | ml |
instant coffee
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
|
|
Directions
Bake crust in bottom of springform pan 8 to 10 minutes at 350℉ (180℃).
Cool crust and grease sides of pan.
Preheat oven to 450℉ (230℃).
Melt chocolate over low heat.
Remove from heat and cool slightly.
Cream cheese and sugar together until light and fluffy.
Beat in eggs and flour.
Dissolve coffee in 2 tablespoons hot water.
Add the coffee, melted chocolate, vanilla and cream to the cheese mixture and beat until thoroughly blended.
Pour mixture over crust.
Bake for 12 minutes, turn oven down to 300 degrees and bake for one hour.
Turn off the heat, crack the door open and leave the cake in the oven for another hour.
Remove from oven and cool.
