Mocha Chocolate Chip Cheesecake Recipe
Description
This Mocha Chocolate Chip Cheesecake recipe is an amazing combination of flavors that will be sure to impress your guests. The combination of coffee, chocolate, and creamy cheese make this recipe a delicious treat. The coffee flavor gives it a nice kick while the chocolate chips add a bit of sweetness that pairs perfectly with the rich, creamy cheesecake. The best part is that this recipe is incredibly easy to make and requires minimal ingredients.
The base of the cheesecake is made with cream cheese, sugar, and eggs. Additionally, the recipe also calls for instant coffee, cocoa powder, and chocolate chips. It’s then topped off with a mocha-flavored ganache and a layer of chocolate chips. The final product is a decadent and delicious treat that you won’t be able to resist.
Ingredients
For the cheesecake:
-2 packages (8 ounces each) cream cheese, softened
-2/3 cup sugar
-2 eggs
-1 teaspoon instant coffee
-2 tablespoons cocoa powder
-1/2 cup chocolate chips
For the ganache:
-1/2 cup heavy cream
-2 tablespoons butter
-1/3 cup semisweet chocolate chips
-1 teaspoon instant coffee
For topping:
-1/4 cup chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the cream cheese until smooth. Add the sugar and eggs and mix until combined. Add the instant coffee, cocoa powder, and chocolate chips and mix until combined.
3. Pour the mixture into the prepared springform pan and bake for 30 minutes, or until the center is set. Let cool completely.
4. For the ganache, heat the heavy cream and butter in a small saucepan over medium-low heat until the butter is melted and the mixture is hot. Add the chocolate chips and instant coffee and stir until the chocolate is melted and the mixture is smooth.
5. Pour the ganache over the cooled cheesecake and spread evenly. Sprinkle with the remaining chocolate chips.
6. Refrigerate for at least 4 hours, or overnight, before serving.
Notes
You can use any type of chocolate chips for this recipe, including white chocolate, dark chocolate, or a combination of both.
If you don’t have instant coffee, you can use espresso powder or instant espresso.
The cheesecake will keep in the refrigerator for up to 5 days.
Nutrition
Per serving:
Calories: 361
Fat: 22 g
Carbohydrates: 34 g
Protein: 6 g
Sodium: 103 mg
Cholesterol: 73 mg
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