Ingredients and Weight:
- Cream cheese (full-fat), 24 ounces (3 blocks)
- Granulated sugar, 1 1/2 cups
- Sour cream, 1 cup
- Heavy cream, 1 cup
- Milk, 1/2 cup
- Vanilla extract, 1 teaspoon
- Instant coffee granules, 2 tablespoons
- Hot water, 2 tablespoons
- Chocolate wafer cookies, 1 1/2 cups, crushed
- Unsalted butter, melted, 3 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the crushed chocolate wafer cookies and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, heavy cream, milk, vanilla extract, and dissolved instant coffee. Beat until well combined.
- Pour the cheesecake filling over the cookie crust. Bake for 50-60 minutes, or until the center is set.
- Let the cheesecake cool completely in the pan before refrigerating for at least 4 hours.
Nutritional Information:
- Calories: 450 per slice
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Protein: 10g
Dish Characteristics:
- Creamy and decadent
- Rich chocolate flavor with a hint of coffee
- Smooth and silky texture
- Perfect for special occasions or a luxurious dessert
User Comments:
- "This cheesecake was absolutely amazing! The mocha flavor was perfect and the texture was so smooth." - Emily C.
- "I made this for my husband's birthday and he loved it. It was so easy to make and looked so fancy." - Sarah H.
- "I've tried many mocha cheesecakes before, but this one was by far the best. It had the perfect balance of chocolate and coffee flavor." - Jessica T.
Special Precautions and Tips:
- Use room temperature cream cheese for a smoother texture.
- Don't overbeat the cheesecake batter, as this can result in a dense cheesecake.
- Allow the cheesecake to cool completely before refrigerating to prevent cracking.
- For a stronger coffee flavor, use 3 tablespoons of instant coffee granules instead of 2.
