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)

Method:
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.

Notes:
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.

10 comments:

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

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

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

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

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

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  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!

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

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

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  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 ... =)

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  9. Hey Jess,

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

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    hey Jane

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

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    hey Jenny,

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

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    hey eelin,

    yup 100g is sweet enough

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  10. hey grace,

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

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    Hey Judy,

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

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    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.

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    hey Pei-lin,

    thanks! I will be free soon!!!

    ReplyDelete

Dear readers, thanks for visiting my humble little blog. Feel free to leave a message so that I can learn and be a better baker. Its a great feeling to share our culinary experience and adventures in the kitchen.

Thank you and have a nice day! Cheers =]

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