Yields: 9 servings
Prep time: 40 minutes
Chill time: 6-8 hours (minimum, preferably overnight)
Ingredients
- For the Mocha Cookie Crust:
- 10.5 oz (approx. 300g / ~27 cookies) Oreo cookies (or similar chocolate sandwich cookies), finely crushed
- 6 tablespoons (85g) unsalted butter, melted
- scant ½ teaspoon instant espresso powder
- For the Velvet Mocha Filling:
- 10.5 oz (300g) bittersweet chocolate (60-70% cacao recommended), coarsely chopped
- 1 generous teaspoon instant espresso powder
- 18 oz (510g / 2.25 standard blocks) full-fat cream cheese, at room temperature
- ¾ cup (150g) granulated sugar
- 3 tablespoons (40g) packed light brown sugar
- 2 ¼ teaspoons Dutch-process cocoa powder
- ⅛ teaspoon fine sea salt
- 1 generous teaspoon vanilla extract
- ¾ cup (6 fl oz / 177ml) heavy cream, at room temperature
- For the Espresso Chocolate Ganache:
- 1 cup (6 oz / 170g) semi-sweet chocolate chips or finely chopped semi-sweet chocolate
- 1 cup (8 fl oz / 240ml) heavy cream
- 3 tablespoons (43g) unsalted butter, at room temperature, cut into small cubes
- ¾ teaspoon instant espresso powder
- Optional Garnishes:
- Whole espresso beans
- Chocolate shavings or curls
Instructions
- Prepare the Crust: Lightly grease the bottom and sides of an 8-inch springform pan. In a medium bowl, combine the finely crushed Oreo cookie crumbs, melted butter, and scant ½ teaspoon espresso powder. Stir until the crumbs are evenly moistened. Press this mixture firmly onto the bottom and about ½ inch up the sides of the prepared springform pan. Place the pan in the freezer for 15-20 minutes while you prepare the filling.
- Melt Chocolate for Filling: Create a double boiler: Fill a medium saucepan with about an inch of water and bring to a gentle simmer over medium-low heat. Place the chopped bittersweet chocolate in a heatproof bowl that fits snugly over the saucepan without touching the water. Let the chocolate melt gently, stirring occasionally with a silicone spatula, until smooth. Remove the bowl from the heat (leave it over the warm water), and stir in the 1 generous teaspoon of espresso powder until dissolved. Let cool slightly while preparing the rest of the filling.
- Make the Filling: In the large bowl of a stand mixer fitted with the paddle attachment (or using a food processor or hand mixer), beat the room temperature cream cheese on medium speed until completely smooth and creamy, scraping down the sides of the bowl as needed (about 2 minutes). Add the granulated sugar, light brown sugar, Dutch-process cocoa powder, and salt. Beat again until smooth and well combined. Add the vanilla extract and the room temperature heavy cream, mixing on low speed just until blended (about 20-30 seconds). Do not overmix at this stage.
- Combine Filling: Remove the bowl from the mixer. Pour the slightly cooled melted chocolate/espresso mixture into the cream cheese mixture. Using a large rubber spatula, gently fold the chocolate in until the filling is evenly combined and no streaks remain. Stir gently from the bottom up a few times to ensure uniformity.
- Assemble and Chill: Remove the crust from the freezer. Scrape the mocha filling over the chilled crust and spread it into an even layer, smoothing the top with the spatula. Cover the pan loosely with plastic wrap (try not to let it touch the surface). Refrigerate the cheesecake for at least 6 hours, but preferably overnight, until completely firm.
- Prepare the Ganache: Place the 1 cup of finely chopped semi-sweet chocolate (or chips) in a medium heatproof bowl. Heat the 1 cup of heavy cream in a small saucepan over medium heat just until it begins to simmer gently around the edges (do not boil). Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 3-5 minutes to allow the chocolate to soften.
- Finish the Ganache: Starting from the center of the bowl, gently whisk the cream and chocolate together in small circles, gradually working your way outwards, until the mixture is smooth, glossy, and fully combined. Add the cubed room temperature butter and let it sit for 1 minute to soften, then whisk gently again until the butter is completely melted and incorporated. Stir in the ¾ teaspoon of espresso powder until dissolved.
- Top the Cheesecake: Measure out and reserve about ⅓ cup of the ganache in a small bowl for optional piping later. Pour the remaining ganache evenly over the top of the fully chilled cheesecake, tilting the pan gently or using an offset spatula to spread it to the edges.
- Set Ganache and Decorate: Refrigerate the cheesecake again for about 30-60 minutes, or until the ganache is set but potentially still slightly soft to the touch. If desired, scrape the reserved ⅓ cup of ganache into a piping bag fitted with a star tip (or simply use a spoon) and decorate the edge of the cheesecake. Garnish with whole espresso beans or chocolate shavings, if using.
- Serve: To serve, run a thin knife around the edge of the cheesecake before releasing the springform ring. Slice with a large, sharp knife, wiping the blade clean with a damp cloth between each cut for neat slices.
Storage:
- Store leftover cheesecake loosely covered in the refrigerator for up to 4-5 days. For best texture, allow slices to sit at room temperature for 10-15 minutes before serving.
Nutritional Information (Per Serving)
(Estimates based on standard nutritional databases for the specified ingredients, excluding optional garnishes. This is a rich dessert; servings are substantial.)
- Calories: Approx. 986 kcal
- Total Fat: Approx. 57.8 g
- Saturated Fat: Approx. 33 g (Estimate)
- Total Carbohydrates: Approx. 59.4 g
- Dietary Fiber: Approx. 5 g (Estimate)
- Total Sugars: Approx. 45 g (Estimate)
- Protein: Approx. 7.2 g
- Sodium: Approx. 210 mg (Estimate)
