Mocha Blanca Cheesecake

Mocha Blanca Cheesecake

8

"This recipe is for the serious cheesecake lover. It is very rich and definitely not low fat. It is best to prepare for dinner guests where a little slice will go a long way. I prefer to make it without the topping, but it is just as good with it. The longer you are able to refrigerate it before serving the better it gets. Enjoy!"
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Ingredients

5 h 45 m servings 829 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 829 kcal
  • 41%
  • Fat:
  • 60 g
  • 92%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
  2. Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
  3. Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
  4. Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
  5. Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
  6. Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
  7. Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
  8. Bake in a preheated oven for 1 hour.
  9. Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
  10. For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
  11. Refrigerate at least 4 hours or overnight before serving.

Reviews

8

This is awesome cheesecake!! The best cheesecake I've ever made-and I've made a few. It will defintely be made many more times. Tip for those lactose intolerant. I replaced the cream cheese w/...

I loved the taste of this cheesecake. Not so chocolately that you can't eat a piece, moist and creamy. I think I will make the crust half again as large as I like a thicker crust on cheesecake...

This is a fabulous recipe! The cheesecake turned out beautifully and I was so proud of myself, being my first attempt at making a cheesecake. Our guests were very impressed and some even stopp...

I made some revisions to this receipe. I used a regular graham cracker crust. However this cheesecake was a hit. I made a total of 3 different kinds of cheesecake for a family event and this i...

This was totally easy to make and absolutely delicious. Before serving, I grated a dark chocolate espresso bar over the top with a microplane grater to conceal any imperfections, and then I add...

My first ever cheesecake and it came out great. I skipped the topping. Next time I will drizzle some chocolate over the top and I would double the crust (might also be good with a graham crack...

I changed a lot in this recipe, but what I made was amazing! I split the cream cheese mixture into two and added coffee to one and the chocolate to the other to give the cheesecake a layered loo...

Made this the night before for a coworker's birthday. It was really rich but totally delicious and the topping looked nice. I would definitely make this again.