Now I do, too. So delicious! I have some recommendations for ingredients, if you're interested as well. Top with marshmallows, remaining half of peppermint mocha cheesecake filling, and finally the remaining Cool Whip. Hah, 5 hours, more like (although, I’m sure I could get it down to four if I didn’t have to make more dough). I’m making this right now and don’t see where it’s added! Otherwise, this cheesecake was decadent and delicious. Nine years ago: Asparagus with Chorizo and Croutons, Sour Cherry Slab Pie and Cantaloupe Salsa Heh heh. hot water. Filling: 2 Tbsp. It was my intention when I tested this. Sara (5-15-20) Thanks so much for the tips. Leave oven on. Beat in sour cream and vanilla. dragees per slice would be harmful if eaten. Melt chocolate, 3 tablespoons of the cream, and corn syrup together and then whisk until smooth. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Layered mocha cheesecake. Discover (and save!) 3: In small bowl, dissolve coffee in water; add to cheese mixture. Layered Mocha Cheesecake Aug 9, 2017 - In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. I made this to rave reviews last week. Oh, and because the pan was so much bigger, I ended up stacking them into eight layers (more of a square shape rather than a rectangle end product–definitely sturdy, too). There are probably vegan cheesecake recipes out there worth checking out, but off the top of my head, my feeling is that this is not a project I’d try out an egg replacer on without maybe auditioning it at a smaller scale. And I might try semi-freezing it all as suggested by someone above because I got a tad sloppy during assembly. Also, definitely use a ruler when slicing into thirds! Wow, this looks delicious. It’s as much a feast for the eyes as for the palate! They’re moist, rich, and fudgy with coffee flavor and lots of chocolate! Spread over cheesecake. Do you think this could be made with egg replacer or an egg substitute? Uh oh! Once again, use a thin spatula to carefully separate the bottom layer of the cheesecake block from its parchment paper (you haven’t done this yet for the chocolate layer) before using your hands to lift and stack thirds of the cake into a 6-layer brick-shaped cheesecake. In a bowl mix together gelatin with water, microwave for 30 seconds. Longer well-wrapped in freezer. So one of the most highly recommended recipes on my website is this. But my husband’s coworkers got the second cake today. Gently pull the foil away from the sides of the cheesecakes so that their sides are fully exposed. I was hoping someone in the comments would come up with suggestions on flavors other than coffee!! yum. Last Friday at 3 pm, when we had dinner plans at 6, I decided it had been too long since I’d gotten myself into a right mess of a baking project and decided to make my husband a cheesecake for his birthday — which we were already 14 hours into. I also do not use coffee, but I think the chocoate layers and very vanilla layers would be delicious and still a pretty presentation. I’d try her hot fudge ice cream cake instead! My mind is spinning with other combos; peanut butter and chocolate, raspberry and chocolate, the list goes on!!! I added a little red food colour. I’ll leave it off next time. In a bowl mix together gelatin with water, microwave for 30 seconds. Layered Mocha Cheesecake Recipe . In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. Stir melted chocolate into one portion; pour over crust. Chocolate-Glazed Coconut Almond Cheesecake, Blissful Peanut Butter-Chocolate Cheesecake, Vanilla Bean Cheesecake with Chocolate Ganache, White Chocolate-Raspberry Mousse Cheesecake, White Chocolate Cheesecake with Cranberry-Orange Compote, Do Not Sell My Personal Information – CA Residents, 2 tablespoons plus 1-1/2 teaspoons instant coffee granules, 4 packages (8 ounces each) cream cheese, softened, 2 cups semisweet chocolate chips, melted and cooled. Works beautifully as a holiday appetizer or dessert! Both methods: Divide cheesecake batter in half, into two bowls. The cheesecake didnt fall apart its still sturdy im just wondering what i did wrong. I’d been dawdling because despite having 11 cheesecake recipes on this site, I find cooking things I’ve already made before boring, and was working up the courage to tackle a harebrained idea for a cheesecake that had thin stacked layers. I’m a visual person so I was very nervous about all these directions but, as always, your directions were perfect. We also cut into quarters rather than thirds and ended up with 4 thin layers of each flavor. Actually, the recipe is in the name, we’re crafting a coffee-scented cheesecake over a chocolate crust and we’ll top it with a thick chocolaty truffle layer. I love the combination of cheesecake and espresso – so good! Remove rim from pan. Calories per serving of Mocha Cheesecake 67 calories of Gvina Levana, (66.67 gram(s)) 56 calories of Petit Beurre Tea Biscuits, (12.50 gram(s)) 30 calories of Granulated Sugar, (0.04 cup) 12 calories of Egg, fresh, whole, raw, (0.17 large) 9 calories of Powdered Sugar, (0.02 cup, unsifted) 9 calories of Coffee liqueur, (0.08 fl oz) To finish: (You’re at the finish line!) “a trick I like is to press it over the outside of the cake pan first to mold the shape of the foil”. Additionally, I refrigerated it over night. For you. Everything turned out so great. I'd love to make this one, but I was wondering how strong the coffee part was since I love Mocha flavors but I don't like coffee. Feb 21, 2014 - In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. Michelle. Admit it. Finally the crust is a butter infused graham cracker crust with a hint of chocolate and spices. I have a special thing for rectangular desserts – tarts, cakes, etc. Mini Mocha Cheesecakes. Wondering if the consistency of the blended cocoas might have something to do with it? It’s the perfect ice cream cake (and it still has crunchy chocolate wafer bits!). Nevertheless, I taste tested the trim and the flavors are delicious. Stir melted chocolate into one portion; pour over crust. Any ideas as to a gluten free substitute to the wafers? It's from Taste of Home, and it's a double-layered cheesecake. As this site approaches its 14th (!) This made thinner cakes so shorter cooking and cooling times (~80% of recipe times). I am duly impressed that a) you even thought up this recipe and b) you pulled it off for the Birthday Boy in less than 3 hours and c) you recreated it in all it’s glory less than a week later. the cheesecake, once defrosted, was still delish and it didn’t seem to impact the texture (and i’m pretry picky about that). We freeze the cheesecake layers and they stack like cardboard. Secondly, I do not put the water in the same pan as the cheesecake as the steam accumulates in the aluminum foil and makes the crust soggy. Did you hear about the Cuisinart blade recall? …in a food processor: (Yes, this really works.) I’m trying to plan but get overwhelmed! Where does the sour cream go in? (Usually you would invert your cake layer onto a rack here to remove the parchment, but I don’t think this is a great idea with soft cheesecake!). I love your blog! instead of cheesecake) how long would you leave them in the oven for? I admit it wasn’t as thin as it should have been because I was adding more wafer to cover the bottom of the pan. It sounded way too daunting at first, but then I read some comments of people who had pulled it off and decided I should try as well. I cursed every step of the way and was convinced it was going to look awful… but it didn’t. What would be your food plan for a one or two week beach rental? And that might be the perfect solution. hot water. This is a fabulous cake, but take my advice: LINE YOUR PANS WITH PARCHEMENT PAPER, NOT FOIL. Divide batter in half. Ghirardelli chocolate chips are a must as well. ¼ cup butter, melted. but cannot figure out how to print a picture of the actual cake, bc once I put it in my “to make” pile, I won’t remember (even tomorrow) what it looks like…. Deb has a really great recipe for brownie ice cream sandwiches. This was the latter. I have a variety of awesome dessert recipes to try. Filling: 2 Tbsp. H…. Nicole, Just in case: https://thejameskitchen.wordpress.com/2015/11/29/chocolate-espresso-whisky-cake/. This website has a lot of good ganache ideas, if you want to check it out: https://sallysbakingaddiction.com/chocolate-ganache/ I am completely on board with this option Pia- please let us know how it turns out. You might want to check out the comment guidelines before chiming in. Spread evenly in 9 inch springform pan. I made this and it was great! each) cream cheese, softened. I don’t have a photo print option at this time. This was delicious! Dip a sharp serrated knife in hot water — this is the only thing that gives it a passably smooth edge, trust me — and trim the sides of the cheesecake block so that they’re even. How much peanut butter did you add? Keto Mocha Cheesecake Mix the instant coffee with room temperature brewed coffee in a small bowl and set aside. Olivier. The first two times I made this, I used paper, as I usually do, and it turned out beautifully. Slide onto board, the back of a baking sheet, or large cutting board (parchment paper and all) and place in freezer for 5 minutes, until firm. Everyone that tastes it says it is delicious! I made it yesterday; the hubs and I split a piece last night and I took the rest to work this morning and it got rave reviews. Layered mocha cheesecake I seriously cannot stop eating this. For the wafers, can you press into the bottom of the pan you will be baking them in versus rolling with a rolling pin? Feb 24, 2020 - Last Friday at 3 pm, when we had dinner plans at 6, I decided it had been too long since I’d gotten myself into a right mess of a baking project and decided to make my husband a cheesecake fo… i have really shakey hands so i can’t rely solely on a sling and a prayer, without risking the whole thing falling on the floor. Yesssss. I couldn’t get the sides to be even, so I made half again as much of the glaze and covered the sides fully to hide my shamefully pokey-out edges – and it was glorious. Three years ago: Frozen Hot Chocolate If you’re in the mood for a fruit cheesecake instead, try these mini strawberry cheesecake bites – cute and delicious! 16 servings 1 1/2 cup oreo or graham cookie crumbs. Make that a slice of Layered Hazelnut Mocha Cheesecake. Know what it’s like to be an art restorer watching a priceless painting disintegrate every time you touch the canvas? Baked the wafer layers for 9 min. I made this exactly as written except using glittery sprinkles instead of gold decorations on top. I haven’t done this, but there seems to be a lot of evidence. I ended up doing handfuls of dough, rolling it out between two sheets of parchment paper, and patching it up in the pan. The first time, mine broke. That sounds great! I found I needed an extra egg when making the wafer bases to make a cohesive mixture in the food processor. I ended up cutting the whole thing into chunks and layering them in a loaf pan, trifle style. I’d just look at the list of the things you are craving and pick five of the simplest things and shop for them. Apparently, in the U.S. gold dragees are considered inedible by the FDA because they contain “minute quantities of heavy metals”- however, they go on to state that they are non toxic and eaten in many other countries. —Sue Gronholz, Beaver Dam, Wisconsin How did it fall apart? It was very easy to assemble and even out the layer thicknesses. They needed just a little stretching but were basically intact. Hello everyone! I’m guessing with the cream cheese? You probably could make it work. Stir mocha mix into 1 bowl of reserved cheesecake base; pour into crust in am even layer. That’s what I did and it worked perfectly. Do you think instant coffee is an acceptable substitute for the instant espresso powder? Eleven years ago: Brownie Mosaic Cheesecake, And for the other side of the world: When I made it again this year (it’s gone into annual birthday rotation), I consulted the recipe and took Deb’s advice to use foil. square). Layered Mocha Cheesecake submitted by Marsha’s Baking Addiction 16 servings 1 1/2 cup oreo or graham cookie crumbs. Scrape down bowl and blend another few seconds until smooth. Bake at 350 degrees for 5-7 minutes. Thank you! I want to make it with carrot cake and alternating plain/lemon or pineapple curd cheesecake layers! Oh my gosh, your cheesecake recipes are always amazing so I couldn’t wait to try this! Seven years ago: Hazelnut Plum Crumb Tart Top with half of the remaining Cool Whip. Um yes please! Also, I don’t have sheet pans, so I used three round cake tins instead. thank you Mine totally fell apart after stacking! thank you, A messy one. 30 mins 2 cooksnaps Ingredients. Super rich and recommend serving with coffee! Securely wrap foil around pan. cinnamon. Chill. Taste of Home is America's #1 cooking magazine. I’ve got your dry rubbed sweet and smoky ribs recipe in oven! Holiday Table Butter Pecan Spoon Rolls. I have a variety of awesome dessert recipes to try. With only one cookiefied pan, I had to layer both cheesecake mixtures in the same pan. It’s so quick for something that looks pretty complicated. If you’re in the mood for a fruit cheesecake instead, try these mini strawberry cheesecake bites – cute and delicious! I used a Wilton cake layer lifter to help move the layers on to each other. I chilled the dough briefly, and then rolled each half between two parchement sheets. I did the glaze as well, and I thought it contrasted well with the cheesecake sweetness. 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