Cheesecake "Mocha" on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/chizkejk-mokka/Notes on ingredients:

      Cream cheese. Any creamy, curd-type cheese like Philadelphia will work. But before preparing the filling, check its consistency. If the cheese is very soft, you can adjust the balance between the cheese and sour cream to even out the cream consistency: use more cheese and less cream.

      Eggs. Egg size – C-1 or M. This is about 50–55 g without the shell.

      Sugar. It’s better if it’s fine. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.

      Cookies. “Oreo” or a similar cookie is perfect here. So I would recommend not replacing it. But if this type of cookie is completely unavailable, use any other sugar chocolate cookie – it will still be tasty, though a bit simpler in combination.

      Chocolate. For the filling of this cheesecake it’s optimal to use chocolate with about 60–70% cocoa. It will give the most balanced flavor. This can be bars or confectionery chocolate callets.

      Coffee. In this recipe I use instant coffee. It’s best if it’s in a fine powder form. If you have granulated coffee, it’s better to grind or crush it.

      You can also use brewed coffee. To do this, combine 1 tbsp of ground coffee with the cream required by the recipe, bring to a boil, cover and let cool to room temperature. Then strain through a fine sieve.

      Cocoa powder. In this case you can use any natural cocoa powder – regular or alkalized. Nesquik and similar cocoa-containing drinks are not suitable.

      Let’s move on to preparation.

      Prepare the base.

      Split the cookies in half, remove the white filling. Grind into crumbs using a blender. Add melted butter and mix. Transfer to a springform pan and press down onto the bottom (no need to form the sides).

      Put the pan into an oven preheated to 160°C and bake for 10 minutes. Remove and cool.

      Combine the cream cheese and sugar, mash until homogeneous.

      Add the eggs one at a time, mixing well after each. Add the cream and mix again.

      Melt the chocolate in a double boiler.

      Add the coffee and cocoa to it and stir. Add the chocolate mixture to the cheese mixture and mix until smooth.

      Spread the filling into the pan over the baked base.

      Place the pan in an oven preheated to 160°C, with a pan of boiling water already on the oven floor. Bake the cheesecake for about an hour.

      It is very important not to overbake the cheesecake, otherwise it may crack while cooling. Determining the cake’s readiness is quite easy – tap the side of the pan with a spoon: a finished cheesecake should have only the center (5–6 cm) trembling.

      Leave the finished cheesecake in the turned-off, slightly-open oven for 40 minutes, then remove and let cool to room temperature. After that, put it in the refrigerator for 4 hours, or preferably overnight.

      Before serving, run a knife along the sides of the pan, remove the ring and transfer the cheesecake to a serving plate.

      Cut with a wet knife and serve.

      Enjoy your tea time!

      This "Mokka" cheesecake recipe was tested and prepared by chef Tatyana Nazaruk – the author of Vkusny Blog.

      Want to say thanks? It’s simple!