Mocha Chocolate Chip Cheesecake
the mocha chocolate chip cheesecake
decorated and waiting to be eaten
slices of goodness
aren't they cute??
MOCHA CHOCOLATE CHIP CHEESECAKE
From The Whimsical Bakehouse
A customer once said our Mocha Chocolate Chip Cheesecake was better than sex. Decadent and rich in espresso flavor, this is an irresistible treat. If you are feeling lazy, you can purchase a plain chocolate cookie for your crust. If, however, you do make the cookies, any leftovers are great as sandwich cookies filled with jam, melted chocolate, or ice cream.
Chocolate Cookie Crust
Line a cookie sheet with parchment paper. Grease a 10 x 3-inch round cake pan and line it on the bottom with parchment paper. Have all ingredients at room temperature.
In the bowl of an electric mixer at medium speed, beat to combine:
8 ounces (2 sticks) unsalted butter
1/2 cup sugar
Add at medium low and beat until well combined:
2 large eggs
2 teaspoons pure vanilla extract
On a piece of wax paper, sift together:
1/2 cup Dutch-process cocoa
2 cups all-purpose flour
a pinch of salt
Add all at once to the butter mixture and mix at low speed until combined.
Chill for 10 minutes. On a lightly floured board roll the dough into 2 logs. Wrap in plastic wrap or wax paper and chill for 2 to 3 hours or overnight.
Preheat the oven to 350°F Slice the chilled dough into 1/4-inch-thick rounds and arrange 1 inch apart on the cookie sheet. Bake for 14 to 18 minutes, or until firm to the touch. Let cool on a wire rack.
In a food processor finely chop enough cookies to make:
3 cups cookie crumbs
Transfer the crumbs to a bowl and add:
1/4 cup plus 2 tablespoons sugar
Add and mix:
4 1/2 ounces (1 stick plus 1 tablespoon) melted unsalted butter
Pour the crumb crust into the pan. Press firmly onto the bottom and one third of the way up the sides.
Preheat the oven to 350°F. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at medium speed until smooth, scraping down the bowl often:
2 1/2 pounds cream cheese
Gradually beat in at medium speed:
1 1/2 cups sugar
Meanwhile, simmer in a saucepan:
1/2 cup heavy cream
Remove from the heat.
Add and stir to dissolve:
1 tablespoon plus 1 teaspoon instant espresso powder (I used 2 tbsp of instant coffee granules)
1 1/2 teaspoons pure vanilla extract
Add the heavy cream mixture to the cream cheese and beat on low to incorporate, scraping down as needed.
Add one at a time at low speed:
6 large eggs
Beat only until the eggs are fully incorporated. Pour the filling into the crust.
Scatter over the top of the filling:
1 1/4 cups mini semisweet chocolate chips
Carefully swirl the chips into the filling with a small knife.
Place the pan in a larger pan and fill the larger pan halfway with hot water. Bake for 60 to 75 minutes, or until lightly golden and set. Let the cheesecake sit at room temperature for 1 to 2 hours before unmolding. To remove the cheesecake from the pan, run a paring knife around the edge of the cake, close to the pan so as not to break the crust. Cover the top of the cheesecake with plastic wrap and place a cake round or flat plate on top. Invert the cake onto the plate. Slowly lift off the cake pan and peel off the parchment paper. Place another cake round or plate on top (actually the bottom of the cheesecake) and invert again. Carefully peel the plastic wrap off without pulling off the skin of the cheesecake.