Whether entertaining guests or enjoying a quiet night at home, this recipe for mocha almond cheesecake presents well and invites you in to experience layers of uncomplicated flavors.
Mocha Almond Cheesecake Recipe
Recipe by Michele Bogle
Preparation Time: 6 hrs., 15 min Baking Time: 20 min Servings: 18 (3 molds)
Special Equipment
Silicone molds with 2-inch cavities, large shallow baking tray, stand or hand mixer, large heat-resistant measuring cups, piping bag, 2D Wilton piping tip
Ingredients
Crust
2 cups Oreo crumbs
10 tablespoons salted butter, melted
Filling
4 (8 ounce) packages cream cheese, room temperature
4 eggs, room temperature
1¼ cups white sugar
1½ cups black cocoa
1 tablespoon almond extract
3 tablespoons prepared espresso
½ teaspoon salt
Ganache
1 cup dark chocolate chips
⅓ cup heavy cream
Frosting
2 cups icing sugar
½ cup salted butter, room temperature
¼ cup black cocoa
1 tablespoon vanilla
2 tablespoons milk
Directions
1. Combine Oreo crumbs with melted butter. Evenly spoon crumb mixture into bottom of each mold. Press the crumb down firmly.
2. Preheat oven to 350℉. Fill large baking pan with 1 inch of water. Place pan in center of oven.
3. Blend cream cheese until smooth. Add sugar, then eggs, one at a time. Add 1½ cups black cocoa, almond extract, espresso, and salt. Mix until smooth. Adjust to taste.
4. Pour mixture over prepared crust. Carefully set molds on the pan of water. Bake for 20 minutes. Cool completely. Remove cakes from molds, then cover with plastic wrap. Refrigerate for 5 hours.
5. Microwave chocolate chips and cream for 1 minute. Repeat in 15 second increments until mixture is smooth and shiny. Let cool.
6. In a mixer, combine frosting ingredients until smooth. Adjust to taste and firmness. Refrigerate until needed.
Assemble.
" ... this dessert invites you in to experience layers of uncomplicated flavors ... "