Dark Chocolate Mocha Cheesecake

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READY IN: 1hr 40mins
Recipe by Elisabetta47

This is very similar to Mocha Cheesecake, but I've altered the ingredients somewhat and include how to make the fun chocolate leaves to put on top. It's a snap to pull together with your mixer and doubles beautifully so you can gift one or freeze one for the future. I don't remember the recipe's providence, but EVERYONE, short of small children, loves this divine dessert.

Ingredients Nutrition

Directions

  1. Butter sides & bottom of an 8" springform pan.
  2. Combine cookie crumbs, butter & sugar in mixer.
  3. Press mixture evenly onto pan bottom.
  4. Melt chocolate in double-boiler & stir smooth.
  5. Beat cream cheese until smooth, then add eggs, one at a time.
  6. Gradually add sugar, mixing well until blended.
  7. Add melted chocolate, coffee & stir to blend.
  8. Turn mixture into prepared pan.
  9. Bake at 350° (180°C) for 1 hour or until center is almost set. Firms when chilled.
  10. Cool on counter for 45 min., cover & chill overnight.
  11. Remove pan sides. Sprinkle with powdered sugar from a sieve to prettify and decorate with chocolate leaves (see below.).
  12. CHOCOLATE LEAVES:.
  13. Melt chocolate in double-boiler.
  14. Brush on cleaned & dried fresh leaves (Ficus work well).
  15. Place on small, paper-lined pan & freeze overnight.
  16. Peel leaves & put back in the freezer until time to place on cake & serve.
  17. HINT: leave stem on each leaf to hold onto as you brush on the melted chocolate. Be generous with the chocolate - too thin a layer and the leaf crumbles when you try to peel it. Pile them artfully in center or however you want and they just take the cake!

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