4 Inch Mocha Cheesecake

⏱ 1450 mins 🍽 4 serving(s) 🏷 Dessert

This recipe creates a single, indulgent mocha cheesecake in a 4-inch springform pan, ideal for a small serving. It features a cocoa and coffee crust filled with a smooth cream cheese mixture flavoured with coffee and chocolate. After baking, it is chilled overnight before being finished with a glossy chocolate and coffee ganache. The entire process, including setting time, takes about 1450 minutes.

4 Inch Mocha Cheesecake

Ingredients

  • 1/4 cup vanilla wafer, crushed
  • 1 1/4 teaspoons unsweetened cocoa
  • 1/4 teaspoon instant coffee
  • 1 tablespoon butter, melted
  • 6 ounces cream cheese
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons egg substitute
  • 2 tablespoons whipping cream
  • 1 tablespoon hot water
  • 1/4 teaspoon instant coffee
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons chocolate chips
  • 1 1/2 tablespoons chocolate chips
  • 1/2 teaspoon shortening
  • 1/4 teaspoon instant coffee

Method

  1. For the base, combine the crushed vanilla wafers, cocoa, instant coffee and melted butter until the crumbs are moist, then press this mixture into the base of a 4 inch springform pan.
  2. To make the filling, mix the cream cheese with the sugar and cornstarch, beating until the mixture is completely smooth.
  3. Add the egg substitute to the cream cheese mixture and beat thoroughly.
  4. Incorporate the whipping cream by stirring it in.
  5. In a separate small bowl, mix the hot water with the instant coffee until dissolved.
  6. Pour the coffee liquid and the vanilla extract into the cream cheese filling, stirring until everything is well combined.
  7. Stir the melted chocolate chips into the cream cheese mixture.
  8. Bake the cheesecake at 350°F for 15 minutes, then lower the temperature to 200 and continue baking for a further 1 hour and 10 mihnutes or until the centre appears dry and not shiny.
  9. Take the cake from the oven and carefully run a knife around the inner edge of the pan to loosen it.
  10. Switch the oven off and place the cheesecake back inside for another 20 minutes.
  11. Refrigerate the cake overnight without a cover.
  12. For the topping, melt the chocolate chips and shortening together in a small saucepan over low heat, stirring all the time.
  13. Dissolve the instant coffee in the melted chocolate mixture by stirring it in.
  14. Allow the topping to cool until it is lukewarm, then pour it evenly over the chilled cheesecake.
  15. Place the cheesecake back in the refrigerator to chill until the chocolate topping has set firmly.

Nutrition (per serving)

Sodium165100 mg

Recipe details

CategoryDessert
AuthorNyteglori