Slightly-mocha cheesecake

I call this one “slightly mocha” because it looks like a plain ole cheesecake. The mocha taste isn’t overwhelming. It’s kind of subtle. I’m not much of a baker, which is why I like making cheesecake. Yes it is baking, but there is a lot of wiggle room. I’ll show you!

  • 2 8 oz packages cream cheese (softened)
  • 2 eggs (brought to room temp)
  • 1/2 cup sugar (I like to use cane sugar)
  • 1/4 cup brown sugar
  • 2 oz coffee liquor
  • 18 Oreo cookies (you could sub for an off brand, I don’t recommend it)
  • 1 handfull (half cup?) chocolate covered espresso beans
  • 1/4 cup butter
  • 1 tbs pure vanilla extract (if you don’t have the “good stuff” you can use 2 tbs)
  • 8 inch square or round pan

Grind your espresso beans in your processor. Put into a small sifter. Set aside. I take the cream out of the Oreos before I crush them up. I suggest you try it that way first. Some people leave it in. I find it burns and the extra sugar doesn’t add anything to the flavor. Once crushed up in the processor, add the melted butter gradually. Take your mix and put it into your pan. I use the back of a measuring cup to pack it down nice and tight. Put your espresso beans in your processor and grind them up. With a small strainer, sift a good amount of your espresso powder onto the packed cookie crust. You may save some for the topping if you like. Bake it at 300 for about 7 minutes (make sure you do not over cook it!)

Cream the sugar and cream cheese. Add the vanilla and coffee liquor. Add the eggs 1 at a time. Blend until smooth. Let your crust cool for about 10 minutes or so before you pour the cheesecake into it. Bake for 30-35 minutes at 325. Once it is done, crack the oven door 4-6 inches and let cool for about 30-40 minutes inside the oven. This should keep it from cracking. If you live in a very dry climate, you might want to use a water bath. Let cool for about 20-30 more minutes. Put plastic wrap on it and gently push it down to seal. Place in refrigerator for at least 4-6 hours. I usually make it the night before. When it’s fully cooled and set, cut into squares. Enjoy!

This is a good base recipe. I found that if you want to “jazz it up” you can add 2-3 tablespoons of coffee to bring out the mocha flavor. You can also add some of the espresso powder to the batter and/or the top when it’s cooled. If you like things more festive, place a chocolate covered espresso bean on each slice!

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2 Responses to Slightly-mocha cheesecake

  1. Pingback: Very cranberry cheesecake | Sportsbard

  2. Pingback: Holiday treats for your party | Sportsbard

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