Mocha Espresso Cheesecake with Whipped Cream
Ingredients
- Chocolate Cookie Crust
- 2 cups crushed Oreos (filling included)
- 6 tbsp melted unsalted butter
- 1 tbsp sugar (optional)
- Mocha Espresso Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp cocoa powder
- 8 oz (225g) semi-sweet chocolate, melted
- 2 tbsp instant espresso powder (or strong brewed espresso, reduced)
- 1 tbsp cornstarch
- Pinch of salt
- Whipped Cream Topping
- 1 cup cold heavy cream
- 2 tbsp powdered sugar
- ¼ tsp vanilla extract
- Optional Garnish: Chocolate curls or espresso beans
Instructions
- Step 1 — Make the Crust : Preheat oven to 325°F / 160°C. Combine crushed Oreos with melted butter. Press firmly into bottom of 9-inch springform pan. Bake 8–10 minutes. Let cool slightly.
- Step 2 — Prepare Mocha Filling : Beat cream cheese u0026 sugar until completely smooth. Add sour cream, cocoa powder, espresso powder, vanilla u0026 salt. Mix in melted chocolate. Add cornstarch and blend. Add eggs one at a time, mixing on low speed (don’t overmix!). Pour evenly over crust.
- Step 3 — Bake : Place pan into a water bath (optional but reduces cracks). Bake 60–70 minutes — edges set, center slightly jiggly. Turn off oven; let sit inside for 1 hour with door cracked. Cool completely → refrigerate 4+ hours or overnight.
- Step 4 — Whipped Cream Topping : Whip heavy cream + powdered sugar + vanilla to soft peaks. Pipe or spread onto cheesecake just before serving. Add chocolate curls or espresso beans for garnish.