Mocha Blanca Cheesecake Recipe

Indulge in the rich and decadent flavors of coffee and white chocolate with this irresistible Mocha Blanca Cheesecake recipe. Whether you're a seasoned baker or just dabbling in the world of desserts, this cheesecake is sure to impress both the eyes and the taste buds.

Combining the smooth and creamy textures of cheesecake with the bold flavors of mocha and white chocolate, this dessert is an elevated take on the classic cheesecake. The combination of these flavors creates a delightful ha...

1 cup crushed vanilla wafers
2 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee powder
2 tablespoons coffee-flavored liqueur (such as Kahlua®)
4 (1 ounce) squares semisweet chocolate, grated
2 pounds cream cheese, room temperature
1 cup white sugar
4 eggs, room temperature
1 cup sour cream
2 tablespoons white sugar
1 teaspoon coffee-flavored liqueur (such as Kahlua®)
1 teaspoon unsweetened cocoa powder

Information

Prep Time: 40 mins
Cook Time: 1 hr 5 mins
Additional Time: 4 hrs
Total Time: 5 hrs 45 mins
Servings: 8
Yield: 1 9-inch cheesecake

To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.

Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.

Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.

Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.

Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.

Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.

Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.

Bake in a preheated oven for 1 hour.

Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.

For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.

Refrigerate at least 4 hours or overnight before serving.

Nutrition

829 cal.

Total Fat: 60g
Saturated Fat: 35g
Cholesterol: 238mg
Sodium: 476mg
Total Carbohydrate: 61g
Dietary Fiber: 2g
Total Sugars: 39g
Protein: 15g
Vitamin C: 0mg
Calcium: 146mg
Iron: 3mg
Potassium: 261mg

How to Make Mocha Blanca Cheesecake - A Step-by-Step Guide

Ingredients

Information

Nutrition

829 cal.

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