By daily 
Mocha Cheesecake π«
Β
β ππ»π΄πΏπ²π±πΆπ²π»ππ β
For the Oreo Crust:
26 Oreo cookies (crushed)
β
cup unsalted butter, melted π§
For the Cheesecake:
5 ounces dark chocolate (50-70% cocoa), finely chopped π«
1 cup whipping cream π₯
1 Β½ teaspoons instant coffee powder β
24 ounces full-fat cream cheese, room temperature π§
1 ΒΌ cup granulated sugar π
1 tablespoon cornstarch
4 large eggs, room temperature
For the Chocolate Ganache:
4 ounces dark chocolate (50-70% cocoa) π«
Β½ cup whipping cream π₯
For the Coffee Whipped Cream:
Β½ cup whipping cream π₯
1 teaspoon instant coffee powder β
β ππ»πππΏππ°ππΆπΌπ»π β
1. Prepare the Oven and Pan: 1οΈβ£ Preheat Oven: Set your oven to 350Β°F (180Β°C, or 160Β°C in a fan-forced oven). 2οΈβ£ Prepare Pan: Wrap the outside of a 9-inch (23 cm) springform pan with tin foil, covering the bottom and sides thoroughly. This prevents water from seeping into the pan during baking.
2. Make the Oreo Crust: 3οΈβ£ Crush Oreos: Place Oreos in a food processor and pulse until you have fine crumbs. Alternatively, use a rolling pin and a zip-top bag. 4οΈβ£ Mix with Butter: Combine the crushed Oreos with melted butter. 5οΈβ£ Press into Pan: Press the mixture into the bottom of the prepared springform pan, creating a slight lip around the edge. Bake for 8-10 minutes. Remove from oven and leave it on.
3. Prepare the Cheesecake Filling: 6οΈβ£ Melt Chocolate: Place the chopped dark chocolate in a heatproof bowl. Heat Β½ cup of cream until almost boiling, pour over the chocolate, and let sit for 2-3 minutes. Stir until smooth. Set aside. 7οΈβ£ Mix Coffee Cream: Whisk instant coffee powder into the remaining Β½ cup of hot whipping cream. Set aside. 8οΈβ£ Cream Cheese Mixture: Beat cream cheese in a large bowl until smooth (about 2 minutes). Add sugar and cornstarch, mixing until combined. 9οΈβ£ Add Eggs: Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next. π Divide Batter: Divide the batter in half. Mix melted chocolate into one half and the coffee cream into the other half.
4. Bake the Cheesecake: 1οΈβ£1οΈβ£ Layer Batters: Pour the chocolate cheesecake batter over the crust. Spoon the coffee cheesecake batter on top, spreading evenly. 1οΈβ£2οΈβ£ Prepare Water Bath: Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan, up to about 1 inch on the sides of the cheesecake pan. 1οΈβ£3οΈβ£ Bake: Bake in the preheated oven for 50-65 minutes, until the top is almost set and the center wobbles slightly. 1οΈβ£4οΈβ£ Cool: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 30 minutes. Remove from the oven and cool completely at room temperature. Refrigerate for at least 6 hours, or overnight.
5. Prepare the Toppings: 1οΈβ£5οΈβ£ Make Ganache: Chop the dark chocolate finely. Heat Β½ cup cream until almost boiling, pour over the chocolate, and let sit for 2-3 minutes. Stir until smooth. Pour ganache over the chilled cheesecake, spreading to the edges if needed. Chill to set. 1οΈβ£6οΈβ£ Make Coffee Whipped Cream: Beat Β½ cup whipping cream and instant coffee powder until stiff peaks form. Transfer to a piping bag fitted with a star tip. 1οΈβ£7οΈβ£ Decorate: Pipe rosettes of whipped cream around the edges of the cheesecake.
6. Serve: 1οΈβ£8οΈβ£ Slice and Serve: Use a sharp knife to slice the cheesecake. Wipe the knife after each cut for clean slices. Enjoy!
Notes:
Storage: Store the cheesecake covered in the fridge for up to 5 days.
Freezing: Can be frozen for up to 3 months; thaw in the refrigerator before serving.
Make Ahead: This cheesecake can be prepared a day or two in advance, making it a great option for entertaining.
This Mocha Cheesecake combines rich flavors and a silky texture that’s sure to impress anyone who loves a sophisticated dessert. Enjoy every creamy, chocolatey, coffee-infused bite! ββ