- Subscribe to our RSS
- Receive my newest recipes.
- Follow me on Twitter!
- Become a fan of Chef Tom Cooks.
A truly sinful dessert. Delicious chocolate cookie crust filled with rich mocha cream cheese and covered with a chocolate glaze
Ingredients:
Crust:
1 1/3 cups of chocolate wafer cookie crumbs
1/3 cup of melted butter
Filling:
3 large eggs
3 tablespoons of instant coffee
2 packs (8 oz each) softened cream cheese
1 cup granulated 8 squares (8 oz) melted semi sweet chocolate
½ cup sour cream
Glaze:
½ cup heavy (whipping) cream
1 tablespoon instant coffee
4 squares (4 oz) semi sweet chocolate
Chocolate curls or something similar to garnish (optional)
Preparation:
Crust:
Heat oven to 350 degrees F. Mix the crumbs and butter into a small bowl. Pres the mixture evenly onto the bottom of a nine inch round springform pan. Refrigerate while preparing the filling.
Filling:
Stir the eggs and instant coffee in a small bowl until well blended; set aside.
Beat the cream cheese and sugar in a large bowl with electric mixer set on medium speed until well blended. Beat the melted chocolate and the sour cream. Pour the mixture over the crust.
Bake for 40-50 minutes or until the center is almost set. Run a knife or spatula around the edge of the pan. Cool the cheesecake completely on a wire rack. Refrigerate for at least 3 hours.
Prepare the Glaze:
Stir the cream and instant coffee in a medium bowl until well blended. Add the chocolate. Stir over medium heat until the chocolate is completely melted and the mixture is smooth. Spoon the glaze evenly over the cheesecake. Refrigerate for 1 hour or until ready to serve. Garnish with chocolate curls or something you would like to add on top. Cut into slices and serve.
Prep: 20 minutes
Bake: 50 minutes
Refrigerate: 3 Hours
Servings: 16
12 Responses to “Coffee Chocolate Cheesecake”
Leave a reply
Navigation:
The #1 Copycat Cookbook
Get The Cookbook
ISBN 1-59872-395-2
Learn how to easily cook the secret dishes from
your favorite restaurants - Red Lobster, The Olive Garden, The Cheesecake
Factory, PF Chang's, KFC, Applebee's and many more...
Click Here for More Info
Jerry
February 23rd, 2008 at 5:37 pm
Tag! you’re it!
You’ve been tagged for a Meme. you can accept or decline, it’s your call. see the details Here
design hotels
February 27th, 2008 at 4:10 pm
I will try this preparation this we thanks for the sharing!
Closets Los Angeles
February 28th, 2008 at 2:54 am
This sounds so good I’ve got to try it!
My favorite thing in this world is good mocha flavored desserts.
This one sounds as if it’s to die for.
Tommy
quilt lady
March 1st, 2008 at 4:49 pm
Goodness, I cannot wait to try this recipe for my dinner party next weekend! Thanks for a great post.
jeena
March 2nd, 2008 at 7:58 pm
Hi there my name is Jeena and I have started a food recipe forum that I thought you would like to join here Click here for food recipe forum
I would love to see you on there to chat about food and cooking you can talk about anything you like and start your very own topics.
or see my main food recipe website Jeenas food recipe site
Hope to see you soon
Thanks
Jeena x
Chef Mike
March 19th, 2008 at 10:00 pm
This really is a great recipe and you can never have too much cheesecake. We’ve also tried flavored instant coffees, too, for a completely different taste each time.
Jo
April 15th, 2008 at 1:12 am
The Coffee Chocolate Cheesecake sounds sinful and yummy. I just have to try it.
World Foodbuzz - Foodbuzz
June 11th, 2008 at 1:56 am
elise
July 29th, 2008 at 1:44 am
hey try this cheesecake recipe!
Ingredients
* 250 grams plain sweet biscuits (i use granitas)
* 125 grams butter, melted
* 3 teaspoons gelatine
* 250 grams cream cheese
* 1/3 cup lemon juice
* 1/2 cup caster sugar
* 1 cup cream, whipped
* 2 tablespoons water
* peppermint essence to taste
* 1 block mint chocolate (i use aero bar), crushed
* ice magic, mint
Instructions
1. Lightly grease a 20cm springform tin with melted butter or cooking spray. Line the base with baking paper
2. Finely crush the biscuits in a food processor
3. Mix together with the melted butter
4. Press into the base and side of the tin and refrigerate for 10 minutes
5. Sprinkle the gelatine over 2 tablespoons of water in a small bowl. Place over a pan or bowl of hot water and leave until spongy. Stir until dissolved. Leave to cool
6. Mix the cream cheese, lemon juice and sugar in food processor until smooth.
7. Add peppermint essence to taste
8. Add the cooled gelatine and combine well
9. Put cream cheese mixture into big bowl and fold the wipped cream in.
10. Mix in the crushed chocolate bar
11. Spoon evenly into the tin.
12. Refrigerate for about 10-20 mins, then take out and drizzle ice magic over the top.
13. Using a scewer, lightly swirl the ice magic into the cheesecake top.
14. Refrigerate until set.
Marcus
February 9th, 2009 at 4:08 pm
Very interesting post, as are some of your other posts. I have bookmarked your great site for future visits.
Coffee Chocolate Cheesecake - Chef Tom Cooks - Recipe Blog
May 30th, 2009 at 4:28 am
coffee machines review
January 8th, 2010 at 5:05 am
I love both coffee and chocolate. But I never tried Coffee Chocolate Cheese Cake. I am sure that I will enjoy a lot with this recipe. Let me try it out and share my feelings.