Mocha Blanca Cheesecake

Rich, decadent, and utterly divine, this Mocha Blanca Cheesecake is a coffee lover’s dream come true.

With a velvety mocha glaze, a whipped cream topping, and a dense, chocolatey cheesecake, every bite is a masterclass in flavor and texture.

Prepare to be hooked from the very first slice!

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• For the cheesecake:
• 12 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 cup melted unsweetened chocolate
• 1/4 cup strong brewed coffee
• 1/4 cup heavy cream
• 1/4 teaspoon salt
• For the whipped cream topping:
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• For the mocha glaze:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons strong brewed coffee

Instructions

Preheat your oven to 325°F (165°C).

In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then let it cool completely.

In a large mixing bowl, beat the cream cheese until smooth.

Gradually add the granulated sugar and beat until combined.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the sour cream, granulated sugar, cocoa powder, and melted chocolate until smooth.

Beat in the brewed coffee and heavy cream until well combined.

Add the sour cream mixture to the cream cheese mixture and beat until smooth.

Pour the cheesecake batter into the prepared pan over the cooled crust.

Smooth the top and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.

Let the cheesecake cool in the oven with the door ajar for 1 hour.

Then, remove it from the oven and let it cool completely on a wire rack.

Once cooled, cover and refrigerate for at least 4 hours or overnight.

To make the whipped cream topping, beat the heavy cream and granulated sugar until stiff peaks form.

Refrigerate until ready to use.

To make the mocha glaze, beat the softened butter and powdered sugar until smooth.

Beat in the cocoa powder and brewed coffee until well combined.

To assemble the cheesecake, spread the whipped cream topping over the cooled cheesecake.

Drizzle the mocha glaze over the whipped cream.

Refrigerate for at least 30 minutes before slicing and serving.

Notes

Make sure to use high-quality cocoa powder for the best flavor.

Use freshly brewed coffee for the strongest flavor.

Don’t overmix the cheesecake batter, as it can lead to a dense cheesecake.

Make sure the crust is completely cooled before adding the cheesecake batter.

Don’t open the oven door during the baking time, as it can cause the cheesecake to crack.

Let the cheesecake cool completely in the pan before refrigerating it.

You can make the whipped cream topping and mocha glaze ahead of time and store them in the refrigerator until ready to use.

Refrigerate the cheesecake for at least 4 hours or overnight for the best results.

Nutrional Value

• Calories: 520
• Total Fat: 37g
• Saturated Fat: 23g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 13g