Monday, November 15, 2010

Mocha Cheesecake

What was meant as a Chocolate cheesecake turned out to be a Mocha Cheesecake instead. The recipe asked for a minute amount of instant coffee to heighten the chocolate flavour but it resulted in a mocha-ish flavour instead. 

When I first tasted the cheesecake batter, I was rather disappointed by the mild chocolate flavour. It was nowhere near the richness that I have envisioned. Little did I expect that the cheesecake turned out to be rich and chocolatey with a prominent coffee aroma after the cheesecake was baked and chilled. Lesson learnt. You can never be too sure how your bakes will turn out.

Texture-wise, it was a deviation from the usual dense cheesecake which I preferred. Based on previous experience, chocolate cheesecakes seem to set more as compared to non-chocolate ones. Hence I shortened the baking time for fear that the cheesecake might overset and become rock hard. The result was a gooey-creamy softly set cheesecake instead of being dense, which was a delightful change from the norm. Had it been a non-chocolate cheesecake, the baking time would be insufficient and the cheesecake would not have set properly.

Mocha Cheesecake:  Recipe adapted from Cheese Cake with Kevin Chai
Serving size: 10-12 slices
Taste and texture: Gooey and creamy with a rich mocha flavour.
Equipment and materials:
1) Stand electric beater/ handheld electric beater
2) Food processor/ rolling pin
3) Measuring spoon set
4) Spatula
5) Mixing bowls
6) Wire rack
7) 7 inch springform tin
8) Baking tray larger than springform tin
9) Aluminium foil

Biscuit base:
130g Oreo cookies, finely ground (cream filling removed)
60g melted butter
1 tbs brown sugar

Cheesecake filling:
500g cream cheese, softened
100g castor sugar
1 1/2 tbs cocoa powder
2 tsp instant coffee powder
150ml whipping cream
3 eggs, lightly beaten
160g dark chocolate, melted and cooled (I used 55% dark chocolate)

Making the base: Prepare biscuit base as mentioned in Preparing a Cheesecake Tin. Freeze prepared base for 10 minutes or until ready for use. Alternatively, bake the base at 180 degrees C for 10 minutes and allow to cool.

Preparing the oven: Preheat oven to 170 degrees C.

Preparing cheesecake filling: Beat cream cheese, sugar, cocoa and coffee powder untill creamy on medium speed.  Beat in the eggs at low speed, one at a time until incorporated.

Next, stir in whipping cream. Finally, fold in the melted chocolate to obtain a smooth batter.

Baking the cheesecake: Pour filling onto biscuit base. Wrap top and sides of spring form tin with aluminium foil as mentioned in Preparing a Cheesecake Tin. Bake at 170 degrees C for 45-60 minutes in a water bath. The filling should be set near the edges but most of the centre region is still jiggly. The cheesecake will continue to set when cooled.

Cooling the cheesecake: When baked, allow cheesecake to cool in the oven with oven door ajar for 30 minutes. Remove the tin from the oven and allow to cool on a wire rack. Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge chilled cheesecake from cheesecake tin.

1) To slice cheesecake nicely, wipe the knife after each slice with kitchen towel/s.
2) To smooth the sides of the cheesecake, dip a knife in hot water. Wipe the knife dry and run it around the perimeter of the cheesecake. Repeat the step if necessary.
3) Bake the cheesecake for a further 30 minutes to obtain a denser cheesecake.
4) Flavour of cheesecake will continue to mature after 1-2 days of chilling.


  1. looks very yummy to me!! could i have a slice please?

  2. Ooh...I like that it's gooey-creamy! Can tell from the picture. Yummy!

  3. Gaaaaaaaaa... (sound of drool dripping..)

    I love cheesecake! Stop tempting me to attempt cakes! I'm not ready yet!!!!!

  4. Looks like it'll just melt in your mouth.
    100g of sugar was sweet enough?

  5. Although you said it's not very rich of chocolate taste, the color looks super rich for me. The creamy, thick and rich texture really make me drooling!

  6. Never mind whether it's mocca or choc, it's awesome! The pics make me want to reach out and take a bite!

  7. fwaaahh i see those air bubbles in ur cheesecake. must be light and fluffy, yet rich at the same time!

  8. Ah! Good observation on baked choc cheesecakes. Thanks for sharing! That second shot of yours shows how sinfully creamy it is!

    GambaTEEEEHHHH!!! Awaiting your good news lar ... =)

  9. Hey Jess,

    I wish I could pass you a slice. Most of it ended up in my tummy, lol


    hey Jane

    I love this cheesecake for its gooey-ness. very different from the dense kind of cheesecake.


    hey Jenny,

    you should attempt making cakes. look forward to you cakes =]


    hey eelin,

    yup 100g is sweet enough


  10. hey grace,

    its a strong mocha flavour instead of a rich pure chocolate flavour.


    Hey Judy,

    ya I dont mind having a mocha cake since I very much liked it.


    hey Jean,

    this cake isn't the light and fluffy one. i didn't sieve my batter to get rid of the bubbles. Its gooey yet creamy and not dense but nto light either.


    hey Pei-lin,

    thanks! I will be free soon!!!


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Thank you and have a nice day! Cheers =]

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