Mocha Cheesecake with a Boozy Mocha Ganche



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Ingredients

Crust

  • 2 + 1/2 cups chocolate graham cracker crumbs 18 crackers
  • 2 T . granulated sugar
  • 1/2 cup butter 1 stick, melted

Cheesecake

  • 3/4 cup International Delight Mocha Iced Coffee
  • 1 + 1/2 T. instant coffee
  • 3 8 oz . bricks cream cheese room temperature
  • 1 + 1/4 cups granulated sugar
  • 4 eggs
  • 1 cup sour cream

Ganache

  • 1/4 cup International Delight Irish Crème Café Creamer
  • 1/4 tsp . instant coffee
  • 1 cup milk chocolate chips
  • 1 T . coffee liqueur

Whipped Cream

  • 1 cup heavy cream
  • 2 T . powdered sugar
  • 8 chocolate covered espresso beans for garnish


Instructions

Crust

  • Preheat oven to 350 degrees.
  • In a mixing bowl, add the chocolate graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
  • Press the crumbs into a 9.5 inch spring form pan. Press the crumbs up the side of the pan as well as the bottom of the pan.
  • Place in the oven and let bake for 15 minutes.
  • Remove from the oven and let cool.

Cheesecake

  • In a saucepan, add in the mocha iced coffee and instant coffee. Heat until the instant coffee granules dissolve.
  • Remove from the heat and let cool. I poured mine into a bowl and placed it in the freezer until I was ready for it which was about 15 minutes.
  • In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
  • Add in the eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
  • Add in the sour cream and the cooled iced coffee. Mix until incorporated.
  • Just before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
  • Pour the cheesecake filling into the cooled crust.
  • Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
  • Place in the oven at 350 degrees and let bake for 30 minutes. Reduce the heat to 325 minutes and continue to bake for about 45 minutes or until the cheesecake is set. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge.

Ganache

  • In a microwave-safe bowl, add in theiIrish crème café creamer and instant coffee. Microwave for 1 minute.
  • Add in the milk chocolate chips and let it sit for about 1 minute. Whisk until the chocolate chips are dissolved and completely incorporated. If you still have some lumps, place it in the microwave and microwave it for 30 seconds.
  • Whisk again. The ganache will become thick and look like chocolate syrup when it's fully incorporated.
  • Add in the coffee liqueur and whisk to combine.
  • After the cheesecake as chilled for at least 2 hours, pour the ganache on the top of it and spread it to the edges. It doesn't need to run over the edges though.

Whipped Cream

  • In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
  • Add in the powdered sugar and continue to beat until it becomes thick.
  • Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the ganache.
  • Add a chocolate covered espresso bean to each swirl.
  • Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight.

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Prep Time:35 minutes      Cook Time:1 hour 15 minutes     Total Time:1 hour 50 minutes  

 Servings: 9