Mocha Coffee Basque
Indulge in the decadence of Mocha Coffee Basque, a luscious twist on the classic Basque cheesecake that blends rich coffee and chocolate flavors for an irresistible dessert experience. This creamy, custard-like cheesecake with its signature caramelized top features a silky mocha batter infused with instant coffee, cocoa powder, and a touch of melted dark chocolate for depth. The slightly burnt crust contrasts beautifully with the smooth interior, offering a flavor profile that's bold yet balanced. With just 15 minutes of prep and simple steps like creating a mocha paste and gently folding in melted chocolate, this recipe is perfect for coffee and chocolate lovers alike. Serve it chilled to enjoy its velvety texture, perhaps garnished with a dusting of cocoa powder or a dollop of whipped cream. Whether you're hosting a dinner party or treating yourself, this Mocha Coffee Basque cheesecake is sure to impress! Keywords: Basque cheesecake recipe, mocha cheesecake, coffee-flavored dessert, chocolate dessert recipes.
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Ingredients
- 500 grams Cream cheese
- 200 grams Granulated sugar
- 4 large Eggs
- 250 ml Heavy cream
- 20 grams All-purpose flour
- 2 tablespoons Instant coffee powder
- 1 tablespoon Unsweetened cocoa powder
- 50 grams Dark chocolate
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter (for greasing)
- 1 sheet Parchment paper
Directions
Step 1
Preheat your oven to 200°C (390°F). Lightly grease a 9-inch (23 cm) springform pan with butter, then line it with parchment paper. Ensure the paper extends above the edge for easy removal.
Step 2
In a large mixing bowl, beat the cream cheese and sugar using an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary to ensure everything is well incorporated.
Step 4
Dissolve the instant coffee powder in 2 tablespoons of hot water, then stir in the cocoa powder to create a mocha paste. Let it cool slightly.
Step 5
Add the heavy cream, vanilla extract, and mocha paste to the cream cheese mixture and beat until smooth.
Step 6
Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until fully melted. Let it cool briefly before adding it to the batter. Mix until combined.
Step 7
Sift the flour into the mixture and fold it in gently using a spatula, ensuring no lumps remain.
Step 8
Pour the batter into the prepared pan and smooth the top with the spatula. Tap the pan gently on the counter to release any air bubbles.
Step 9
Place the pan in the preheated oven and bake for 40-50 minutes, or until the top is deep brown and the center jiggles slightly when shaken.
Step 10
Allow the cheesecake to cool in the pan for an hour at room temperature before transferring it to the refrigerator to chill for at least 4 hours or overnight.
Step 11
Once chilled, carefully remove the cheesecake from the pan and peel away the parchment paper. Slice and serve, optionally garnished with a dusting of cocoa powder or whipped cream.
Nutrition Facts
| Serving size | 1255.6 grams (1255.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4119 |
| Total Fat 302.90g | 388% |
| Saturated Fat 173.90g | 870% |
| Polyunsaturated Fat 7.40g | |
| Cholesterol 1534mg | 511% |
| Sodium 2038mg | 89% |
| Total Carbohydrate 280.30g | 102% |
| Dietary Fiber 6.00g | 21% |
| Total Sugars 244.90g | |
| Protein 63.20g | 126% |
| Vitamin D 171IU | 856% |
| Calcium 663mg | 51% |
| Iron 12mg | 65% |
| Potassium 2031mg | 43% |
Source of Calories