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Mocha Cheesecake

Recipe by Melinda Gale, Coshocton, Ohio
First place, EGGstra (Cheesecake), 2017

Baking temperature: 325 degrees
Baking time: 60-65 minutes
Yield: 16 slices

Ingredients

Crust:

  • 1 1/8 c gluten free flour
  • 2 T unsweetened cocoa powder
  • 2 T sugar granulated
  • ½ r salt
  • 1 stick ice-cold unsalted butter, cut into pieces
  • 2-3 T cold water

Glaze:

  • ½ c semisweet chocolate chips
  • 3 T butter

Filling:

  • 2 T plus 1 ½ t instant coffee granules
  • 1 T hot water
  • 32 oz. cream cheese, softened
  • 1 ½ c sugar
  • ¼ c gluten-free flour
  • 2 t vanilla extract
  • 4 eggs, lightly beaten
  • 2 c semisweet chocolate chips, melted, cooled

Instructions

Crust:

  • Combine flour, cocoa, sugar, salt and butter into a food processor and pulse until crumbly
  • Add one T of water at a time, pulsing after each addition until it forms into large clumps and resembles coarse wet sand
  • Form into a round disc and wrap into plastic wrap or place into a quart size re-sealable bag
  • Refrigerate for 30 minutes, then press into the bottom of spring form pan

Filling:

  • In a bowl, mix coffee granules, hot water; set aside
  • In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed until just combined
  • Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture in the remaining batter; spoon over chocolate layer. Place spring form pan in a large baking pan; add 1 in of hot water to larger pan
  • Bake at 325 degrees for 60-65 minutes or until center is set and top appears dull. Remove spring form pan from water bath, remove foil.
  • Cool cheesecake on wire rack for 10 minutes, then loosen sides from pan with a knife
  • Cool 1 hour longer. Refrigerate overnight
  • Remove rim form pan.

Glaze:

  • Melt chocolate chips and butter in microwave. Stir until smooth and spread over cheesecake
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