WS #29: Layered Mocha Cheesecake

I love cheesecakes.  I used to consider blueberry cheesecake to be my favorite but now, I like all of ’em! :D  That’s why when I got this issue (February/March 2008) of the Taste of Home magazine, I thought I simply must try it.  And I did…twice!  For the record, the only time I ever tried making cheesecake (a simple one at that!) was sooo many years back and it’s something I’ve chosen to forget. :D

I’ll share the recipe with you but not without torturing you first with the details of my 2 attempts at this dessert. Fair enough?  *wink*

Attempt #1

My first attempt was in April.  I knew before hand that the finished product will look nowhere near the photo on the front cover of the magazine.  For one, I didn’t have a springform pan (yet!).  I made do with a square glass baking dish :D

Square baking dish aside, I thought my first brush with the layered mocha cheese was going pretty well…until I took a peek in the oven and saw two humongous bubbles at opposite corners of the pan.  Eeew!

What a pitty!  When the rest of the mocha layer looked pretty decent!  Thank goodness the bubbles can be popped and will be covered with chocolate glaze anyway. How the chocolate glaze on the cake in the magazine cover came out so smooth is beyond me…

If you look past the white spots on the sides of the cake (which I can’t!) and just close your eyes while you take a mouthful, I promise you that you’ll still say “uhmmm!”.  It IS really good!  But ever the OC person that I am, I knew I’d have a date with this dessert again soon.  I was on a quest for near perfection. Hee hee.

Attempt #2

It was about three weeks ago when I attempted to do this cheesecake a second time.  This time, I made sure I had a sprinform.  It’s too bad I wasn’t able to take a photo of the cheesecake prior to glazing it with chocolate.  You would have seen remarkable improvement in that I was able to avoid any huge bubbles.  I just had a few little ones.  Hee hee hee!

However, I failed miserably on the glazing part.  The chocolate was far from smooth and I think the glaze came out a little too thick!  It was difficult to slice through the chocolate glaze and it cracked when I tried to cut a slice.  In the end, I decided to just take out the chocolate glaze.   Tsk tsk.

This is how a slice looked without the glaze.  I drizzled some chocolate syrup instead.  At least, there were no more white spots!

And because parts of the cake became a little mushy after I took out the glaze,  I ended up cutting a round cheesecake into squares.  There are cheesecake squares being served in a lot of places anyway!

Hubby thinks it’s better that the cheesecake are served in little pieces.  Because I’m telling you, this is a very rich indulgence!  Or was he just trying to make me feel better?  Hmmm…

I’m already drawing up a rematch with this cheesecake.  It sure hasn’t seen the end of me yet!  I still want to come up with a finished product that is as close to the one on the magazine cover as possible.  Wish me luck!

oOo

Finally, the ingredients and procedure.  Full credit goes to Sue Gronholz of Beaver Dam, Wisconsin who contributed this recipe to Taste of Home Magazine.

Ingredients:

* 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
* 1/4 cup butter, melted
* FILLING:
* 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
* 1 tablespoon boiling water
* 1/4 teaspoon ground cinnamon
* 4 packages (8 ounces each) cream cheese, softened
* 1-1/2 cups sugar
* 1/4 cup all-purpose flour
* 4 eggs, lightly beaten
* 2 teaspoons vanilla extract
* 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
* GLAZE:
* 1/2 cup semisweet chocolate chips
* 3 tablespoons butter
* Chocolate-covered coffee beans, optional

Directions:

* Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.

*  In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.

*  Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.

*  Bake at 325° for 45-50 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

*  In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.

Yield: 16 servings.

oOo

Come with me to the Dallas World Aquarium, my other WS entry.

Have a great week ahead!


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Comments

25 Responses to “WS #29: Layered Mocha Cheesecake”

  1. […] the meantime, I’ve got Layered Mocha Cheesecake for my other WS entry.  Come and have a slice if you’re not too […]

  2. tigerfish says:

    I don’t bake but I don’t mind keeping a magazine like that. And mocha cheesecake sounds tempting :)

    Reply

  3. Simply looking at it makes me go “uhmmm!” already!! :P

    Napaboaniya APADs last blog post..APAD #208 | Weekend SnapShot | WW(Mon)

    Reply

  4. Dora says:

    Looks pretty good. Maybe i can have one piece to try?

    Doras last blog post..Braised Vegetarian Meat

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  5. SnapCatch says:

    Great weekend entry… mine’s up too hope you can drop by. Have a great day ahead!

    Reply

  6. marites1034 says:

    and I got drooling and drooling..wow, i love cheesecake and my eyes got so glazed looking at your pics here:D

    here’s my WS entry for this week..
    http://marites1034.bravejournal.com/entry/28521

    marites1034s last blog post..Weekend Snapshot #10

    Reply

  7. Wow that looks really yummy! Hope you can send me some! :)

    Reply

  8. architect says:

    looks so yummy!!! its making me crave for chocolate!
    mine is here
    sweet..pretty..naughty
    Memory Filled
    Sweety tots

    architects last blog post..Caption this!!!!!

    Reply

  9. SandyCarlson says:

    That looks very, very good! Delicious.

    SandyCarlsons last blog post..Weekend Snapshot: The Brass Horse

    Reply

  10. JoyD says:

    Wow… sarap!!!!!! but it is so filling and rich,, my daughter made a triple choc last week… thanks for sharing the recipe.. here is my weekend http://aussietalks.com/2008/10/our-long-weekend-trip.html

    Reply

  11. Cookie says:

    Yummy!! Looks absolutely sinful :)

    Cookies last blog post..Weekend Snapshot : C is for Caterpillar

    Reply

  12. purplegirl says:

    wow, bilib ako, ang tyaga!!! it looks absolutely delectable!

    purplegirls last blog post..Lasang Pinoy, Sundays #17

    Reply

  13. Shinade says:

    Oh my cheesecake is one of my biggest weaknesses and this one looks so yummy. you got some great shots. I want to reach right in and grab a piece.

    Here is my first ever entry. I hope you can drop by and visit.

    http://shinade.blogspot.com/2008/10/weekend-snapshot.html

    I hope you have a fabulous week:D!

    Reply

  14. Kusinera says:

    For the glaze, you should use cream instead of butter. It is more spreadable. I use this basic Chocolate Ganache recipe: 1 part cream to 3 parts chocolate. Just pour it over the cheesecake and let it drip down the sides. Yummy. :o)

    Kusineras last blog post..Itlog Maalat (Salted Eggs)

    Reply

    munchkinmommy Reply:

    Hi Kusinera! Thanks for the tip! You know what, I just realized I forgot to include butter in my chocolate glaze. No wonder it was hard as pure chocolate. It was pure chocolate! Hahaha! I was thinking of using a chocolate and condensed milk spread next time. But I’ll give your suggestion a try instead. :D

    Reply

  15. Oh if i bake a cake i just follow the procedure if its wrong doesn’t matter hehhhe. Looks delicious.

    gen/entryheres last blog post..Your Five Senses

    Reply

  16. Lynn says:

    I just had my choc cake and these pictures had me craving again. I like the pictures of the little squares you’ve made.

    Reply

  17. jeanne says:

    OMG, it looks so yummy

    jeannes last blog post..Weekend Snapshot : New Orchid

    Reply

  18. ces says:

    mmm-mm m-m-mmm! i remember this:) congrats for making it white-spotless na ha:) woooohooo! penge nga!

    cess last blog post..Weekend Snapshot: got milk?

    Reply

  19. JO says:

    looks yummy!!! and fattening…

    Reply

  20. saint2 says:

    I will be brave and try that one day! lol.

    Reply

  21. Meeya says:

    grabe. nararamdaman ko na ang mga calories na bumabalot sa katawan ko, tinitignan ko pa lang, haha!

    ngayon pa lang, congrats na! alam kong magtatagumpay ka rin. :)

    Reply

  22. tin says:

    ang sarap naman, weng! pwedeng mag-order?

    tins last blog post..Colors of Spring

    Reply

  23. […] Technically, these treats are three-toned because they have a chocolate crust.  But you only see the mocha and chocolate layers so let’s just say they are indeed two-toned. :D  You can find the recipe here. […]