Indulgent Dark Chocolate Mocha Cheesecake with Chocolate Leaves
Experience the ultimate dessert indulgence with this sumptuous Dark Chocolate Mocha Cheesecake that combines rich cocoa flavor with a delightful coffee twist. This recipe, inspired by a classic cheesecake, has been thoughtfully modified to enhance its decadence. The creamy, velvety filling sits atop a crunchy chocolate cookie crust, and is elegantly topped with stunning chocolate leaves, making it not just a treat for the palate but also for the eyes. Perfect for any occasion, this cheesecake is a crowd-pleaser, adored by all, from chocolate lovers to coffee aficionados. Whether you choose to serve it for a festive gathering, gift it to a friend, or save one for a special night in, this recipe doubles beautifully and is a wonderful freezing option. With just a mixer and a bit of finesse, you'll create a dessert that promises to elevate any celebration.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Chocolate cookies
1 1/2 cups (finely crushed)
Butter
1/3 cup (softened)
Sugar
1/2 tablespoon
Dark chocolate
2 1/2 ounces (melted (70% cocoa if possible))
Cream cheese
16 ounces (softened)
Eggs
4 (room temperature)
Sugar
3/4 cup
Instant coffee
2 teaspoons
Powdered sugar
2-3 tablespoons (for sprinkling)
Dark chocolate
1 ounce (for chocolate leaves)
Instructions
1
Preheat your oven to 350°F (180°C).
2
Butter the sides and bottom of an 8-inch springform pan for easy removal.
3
In a mixing bowl, combine the finely crushed chocolate cookies, softened butter, and sugar. Mix until crumbly and well combined.
4
Press the cookie mixture evenly into the bottom of the prepared springform pan, using your fingers or the bottom of a glass to ensure an even layer.
5
Melt the dark chocolate using a double boiler until smooth, then set aside to cool slightly.
6
In a separate mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
7
Add the eggs, one at a time, mixing well after each addition. Gradually incorporate the sugar and mix until fully blended.
8
Stir in the melted chocolate and instant coffee until the mixture is smooth and uniform.
9
Pour the cheesecake mixture into the crust, spreading it evenly.
10
Bake in the preheated oven for about 1 hour, or until the center is almost set. The cheesecake will firm up while chilling.
11
Once baked, remove from the oven and let cool on the counter for 45 minutes. Then cover and refrigerate overnight to fully set.
12
When ready to serve, carefully remove the sides of the springform pan. Sprinkle the top of the cheesecake with powdered sugar using a sieve for decoration.
13
Prepare the chocolate leaves by melting additional dark chocolate in a double boiler.
14
Brush the melted chocolate onto cleaned and dried fresh leaves (Ficus work well) generously to avoid crumbling.
15
Place the coated leaves on a small, paper-lined pan and freeze overnight.
16
Carefully peel the leaves once frozen, and keep them in the freezer until ready to decorate your cheesecake.
17
Arrange the chocolate leaves artfully on top of the cheesecake before serving for a stunning presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Indulgent Dark Chocolate Mocha Cheesecake?
This cheesecake features a rich dark chocolate and coffee mocha flavor with a creamy, velvety texture and a crunchy chocolate cookie crust.
What size pan should I use for this cheesecake recipe?
You should use an 8-inch springform pan to ensure the cheesecake is the correct height and easy to remove.
How do I prepare the springform pan?
Butter both the sides and the bottom of the 8-inch springform pan to prevent the cheesecake from sticking.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius before starting the assembly.
How do I make the chocolate cookie crust?
Combine 1 1/2 cups of finely crushed chocolate cookies with 1/3 cup softened butter and 1/2 tablespoon of sugar until crumbly, then press it into the bottom of the pan.
What type of chocolate is recommended for the cheesecake filling?
The recipe recommends using 2 1/2 ounces of dark chocolate, preferably with 70 percent cocoa content, melted and cooled slightly.
How should I incorporate the cream cheese into the recipe?
Beat 16 ounces of softened cream cheese with an electric mixer until it is completely smooth and creamy.
What is the best way to add eggs to the mixture?
Add the 4 room-temperature eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
How is the mocha flavor created in this cheesecake?
The mocha flavor is achieved by stirring 2 teaspoons of instant coffee and the melted dark chocolate into the cream cheese and egg mixture.
How long does the cheesecake need to bake?
Bake the cheesecake for approximately 1 hour or until the center is almost set.
Does the cheesecake need to cool before refrigerating?
Yes, let the cheesecake cool on the counter for 45 minutes after taking it out of the oven.
How long should the cheesecake be refrigerated?
The cheesecake should be covered and refrigerated overnight to allow it to fully set.
What is used for the final decoration of the cheesecake top?
The top is decorated with a sprinkle of powdered sugar through a sieve and artfully arranged chocolate leaves.
How do I make the decorative chocolate leaves?
Melt dark chocolate, brush it generously onto cleaned and dried fresh leaves, and freeze them overnight on a paper-lined pan.
What type of real leaves are recommended for making the chocolate leaves?
Ficus leaves are mentioned as a good option because they hold the chocolate well and have a nice shape.
How do I remove the real leaves from the chocolate?
Once the leaves are completely frozen, carefully peel the real leaf away from the chocolate coating.
Where should the chocolate leaves be stored until serving?
Keep the chocolate leaves in the freezer until you are ready to place them on the cheesecake for presentation.
Can I double this recipe for a larger group?
Yes, this recipe doubles beautifully and is great for hosting larger gatherings.
Is this cheesecake suitable for freezing?
Yes, this cheesecake is a wonderful freezing option if you need to make it well in advance.
What equipment is necessary for this recipe?
You will need an 8-inch springform pan, a double boiler for melting chocolate, and an electric mixer.
Why is it important to brush the chocolate generously on the leaves?
Brushing the chocolate generously helps prevent the delicate chocolate leaves from crumbling when you peel the real leaves off.
How much sugar is used in the filling versus the crust?
The crust uses 1/2 tablespoon of sugar, while the cheesecake filling uses 3/4 cup of sugar.
Should the eggs be cold or room temperature?
The eggs should be at room temperature to ensure they blend smoothly with the cream cheese.
What is the purpose of the instant coffee in the recipe?
The instant coffee provides the 'mocha' element, enhancing the chocolate flavor and adding depth to the dessert.
When should I remove the sides of the springform pan?
Remove the sides of the springform pan only when you are ready to serve and the cheesecake has fully set in the refrigerator.
Is it okay if the center is still slightly jiggly when I take it out of the oven?
Yes, the center should be 'almost set' as it will continue to firm up during the cooling and chilling process.
How much powdered sugar is needed for decoration?
You will need 2 to 3 tablespoons of powdered sugar for sprinkling over the top.
How much dark chocolate is needed specifically for the leaves?
One ounce of dark chocolate is typically sufficient for making the chocolate leaf decorations.
Can this cheesecake be given as a gift?
Yes, the elegant appearance and high-quality ingredients make it an excellent choice for gifting to friends or family.
What provides the crunch in this recipe?
The crunch comes from the base made of finely crushed chocolate cookies and butter.