Mocha Cheesecake Delight (Printable Version)
Creamy mocha cheesecake with Oreo crust and smooth chocolate ganache topping.
# What You'll Need:
→ Crust
01 -
22 Oreo cookies, crushed
02 -
5 tablespoons unsalted butter, melted
→ Mocha Cheesecake Filling
03 -
1 ½ cups cold heavy whipping cream
04 -
24 ounces cream cheese, softened
05 -
⅓ cup unsweetened cocoa powder
06 -
1 tablespoon instant espresso powder
07 -
1 cup powdered sugar
08 -
1 teaspoon vanilla extract
→ Mocha Ganache
09 -
¼ cup heavy whipping cream
10 -
2 teaspoons instant espresso powder
11 -
½ cup semi-sweet chocolate chips
12 -
1 tablespoon light corn syrup
# Step-by-Step Guide:
01 -
Grease a 9-inch springform pan with butter or shortening. Crush Oreo cookies into fine crumbs using a food processor. Gradually add melted butter while processing on low speed until crumbs clump. Press mixture firmly into the bottom and up the sides of the pan. Freeze for at least 20 minutes until firm.
02 -
Pour cold heavy whipping cream into a mixing bowl and whip with an electric mixer until stiff peaks form. Set aside.
03 -
In a large bowl, beat softened cream cheese, cocoa powder, and instant espresso powder until smooth. Add powdered sugar and vanilla extract, mixing until combined. Gently fold in whipped cream until evenly incorporated.
04 -
Spoon filling over the chilled crust and smooth the surface. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
05 -
Combine heavy cream and espresso powder in a microwave-safe bowl. Heat for 1 minute or until steaming. Add chocolate chips, letting sit 2 minutes. Stir until smooth, then mix in corn syrup.
06 -
Run a thin knife around the pan edges to loosen cheesecake. Remove the ring and transfer cheesecake to a serving plate. Pour ganache evenly over the top and let rest 10 minutes before slicing. Serve chilled.
# Additional Notes:
01 -
Ensure cream cheese is fully smooth before folding in whipped cream for a lump-free texture.
02 -
Use a flat-bottomed measuring cup to firmly press crumbs into the pan, preventing crust crumbling when sliced.
03 -
For gluten-free crust, substitute Oreo cookies with gluten-free sandwich cookies or wafers.
04 -
If instant espresso powder is unavailable, use double the amount of instant coffee powder or a shot of strong brewed espresso, reducing cream accordingly.
05 -
A 9-inch deep pie dish or 8x8-inch high-sided square pan can replace the springform pan; line with parchment for easier removal.
06 -
Store wrapped in plastic wrap or airtight container in fridge up to 3 days. Freeze wrapped in plastic and foil up to 2 months; thaw overnight in fridge before serving.