Mocha Cheesecake
Mon Petit Four recipe - French (Baking/Home)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 c Oreo crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 2 oz pkgs of cream cheese, 16 total, room temperature
- 1 1/4 c brown sugar
- 1/2 tsp vanilla extract
- 2 tsp instant coffee granules dissolves in 2 tbsp warm milk
- 1/2 c sour cream
- 2 eggs
- 2 oz dark chocolate
- 2 tbsp heavy cream
- c Oreo crumbs for topping, about 1/4
Instructions
- 1
Preheat your oven to 350°F and grease a 10-inch springform pan. Create your crust by stirring the Oreo crumbs with the granulated sugar. Add the melted butter and combine until all the crumbs are moist from the butter. Pour this mixture into the bottom of your springform pan. Evenly spread out with a spatula, then use a flatbottom glass to make it completely even and smooth throughout.
- 2
Bake the crust for 15 minutes. Remove from the oven and let it cool until it’s just slightly warm. Meanwhile, create your filling by beating the cream cheese with the brown sugar on medium speed. Once combined and smooth (about 1 minute), use a rubber spatula to scrape the cheese off the sides of the bowl. Add in the vanilla extract and dissolved coffee; mix again on medium speed just until they’re incorporated.
- 3
Stop and again scrape the sides of the bowl, then add in the sour cream. Again, mix just until incorporated. Add in the eggs, one at at time, while the mixer is on medium low speed. Stop the mixer as soon as the eggs are blended in. Give everything one final, big stir with your spatula before pouring the filling in the crust.
- 4
Place the pan onto a larger baking sheet, and put the entire thing in the oven to bake for approximately 1 hour 20 minutes, or until only the center is slightly jiggly when you move the pan back and forth. Afterwards, slide a sharp knife around around the edges of the cheesecake; let the cheesecake rest in the pan on the counter until it’s come to room temperature. Cover the cheesecake with plastic wrap ad place in the refrigerator for at least 4 hours, or until it’s completely chilled.
- 5
Before serving, create the ganache by heating the heavy cream in a small saucepan. Once the cream starts simmering along the edges of the pan, remove from heat and add the chocolate. Stir the chocolate until it’s completely melted. Use an offset spatula to apply a thin coating of chocolate onto the top of the cheesecake. Drop the Oreo crumbs all over the top so as to cover the entire surface of the cheesecake.