The timing for this is impeccable. Super, this could not come at a better moment, I just wanted to “start” looking for this year’s birthday cake for my ‘I-don’t-need-a-birthday-cake-but-this-tastes-awesome’-husband. It goes straight into the fridge after cooling. Thank you! Mini Mocha Cheesecakes. Layered Mocha Cheesecake . It’s mostly for the perfect mocha color. or imagining that the recipient would not notice any difference in quality??? I was initially skeptical of dark cocoa, but I’m glad I used it (thank you Amazon Prime). Longer well-wrapped in freezer. of hot water to larger pan. Three years ago: Frozen Hot Chocolate In the end they looked about 1/8″ thick. Dissolve coffee granules with whipping cream. I ended up doubling the recipe and doing roughly 8×8 squares and it worked out beautifully. Thin slices are best because cheesecake is so rich. Divide batter in half. I plan on making this later this week but I want to make sure I have the right size pan. Five years ago: Strawberry Lime and Black Pepper Popsicles and Kale Salad with Pecorino and Walnuts A cheesecake is essentially a baked custard cake, where most of the structure comes from the eggs, so it might be less forgiving than a banana bread or simple cookie might be. ), Hi, Deb. White chocolate is a straight forward substitution; for the strawberry, I pureed enough frozen strawberry (in the vicinity of 2 to 3 cups frozen slices) to make about 1/2 cup strained puree, which I cooked down to about 1/4 cup. It won't ruin the cheesecake, but it won't look as pretty and it will make the task more difficult. Congratulations. 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. hoo boy. To finish: (You’re at the finish line!) I was reviewing the recipe when it first came out and he looked over my shoulder and said, “Make that for my birthday.” I did not roll out the wafer. Bake cheesecakes: Bake both pans at the same time, rotating them mid-way because few oven racks are perfectly level, for 15 to 18 minutes, until cheesecake is set but slightly jiggly. Today we’re preparing a decadent mocha truffle cheesecake, three of my favorite words right there. Uh oh! Yesssss. Just spread it out in the pan. I eat everything but am newly dating someone who can’t have eggs at all and my baking flexibility is being challenged and how else can I show that I care if I can’t bake?! With only one cookiefied pan, I had to layer both cheesecake mixtures in the same pan. Not a question but just have to say ooh la la..the layers look just yum. Plus I’ll bet they asked for another one so they could be really sure they didn’t like it. But the cake layers would have to be softer, so you could cut it…. How fitting (aw). square). I find it to be a better alternative to parchment paper, as it can be molded to fit and really, truly doesn’t stick to anything. I’m guessing with the cream cheese? When slicing? I made this today & it turned out great! The second layer is a deliciously creamy chocolate cheesecake. Top with half of the remaining Cool Whip. But overall, a smashing success! If you can pull it off, definitely do it. The recall site is https://recall.cuisinart.com/. My mind is spinning with other combos; peanut butter and chocolate, raspberry and chocolate, the list goes on!!! It was my intention when I tested this. To serve: Once again, a wet serrated knife makes the cleanest cuts. Top with half of the remaining Cool Whip. I did find the wafers too crumbly to roll but that made it easy to press in so no loss. I made this and it worked beautifully. https://www.101cookbooks.com/no-bake-chocolate-cake-recipe/ 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. i just made something super similar (i used black cocoa brownies rather than wafers). Michelle. Peanut butter might win. This looks so good, but I can make it dairy-free by using a nut base for the other…. This was the latter. How much peanut butter did you add? I’m imagining this with ice cream layers, because I can’t eat dairy anymore, and fake cream cheese is pretty bad, not worth the calories. Place springform pan in a large baking pan; add 1 in. 2: In large mixer bowl, beat cheese until fluffy. it all works so well together. 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. I’ve got your dry rubbed sweet and smoky ribs recipe in oven! But my husband’s coworkers got the second cake today. 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. —We only had ~15×12” pans, so we used those. Leave it to chocolate, the diva she can be, to demand her own stage with just chocolate recipes but we all know mocha dessert recipes are just as good. Stir mocha mix into 1 bowl of reserved cheesecake base; pour into crust in am even layer. A big THANK YOU with drum-roll, confetti & multicolored sprinkles. instead of making the wafers from scratch ? That said, I thought I knew what my birthday cake would be, but now I see this…. yum. 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. Nicole, Just in case: https://thejameskitchen.wordpress.com/2015/11/29/chocolate-espresso-whisky-cake/. 4 packages (8 oz. A Mocha Cheesecake… Taste of Home is America's #1 cooking magazine. —Sue Gronholz, Beaver Dam, Wisconsin Admit it. That’s what I did and it worked perfectly. After the layers were on, that’s when I trimmed the sides. Enjoy your wafer snacks. This is a treasure of a recipe! Using the same wipe-then-dip knife method every time you cut into this cheesecake, including when you serve it. In a bowl mix together gelatin with water, microwave for 30 seconds. This worked liked a charm. Learn how to cook great Mocha chocolate chip cheesecake . it makes you feel so good and its just the best taste in the world. Hi…. thank you, A messy one. Ghirardelli chocolate chips are a must as well. I used a large spatula to put the layers together. Seems a lot to ask to have guests scrape these off. Also, switched espresso powder for peanut butter and it is delish! Um yes please! We covered with a sheet of parchment paper and rolled out with a glass rather than a rolling pin. Do you hear them quietly squabbling in the hallway, hoping you’ll accidentally open the door with leftovers to share? I see you refer to the 9×13 or a quarter sheet pan. I couldn’t roll the cookie base thin enough to cover two 9×13 inch pans without shattering it to pieces, so instead I made just one (very thick) cookie layer. Cool 1 hour longer. Its a really great recipe! Next time!) I can taste the whole thing already, therefore I don’t know if I will makes this actually. 2 hours? I’d just look at the list of the things you are craving and pick five of the simplest things and shop for them. No seriously, come pick it up. I love the combination of cheesecake and espresso – so good! To smooth them further, I found I could press a piece of parchment paper against each side and gently peel it back (see 12th photo). Also, definitely use a ruler when slicing into thirds! In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. I am so sorry about your father’s passing. Layered Mocha Cheesecake Recipe . 1 Tbsp. This Key Lime Margarita Pie is so good as well. Melt chocolate, 3 tablespoons of the cream, and corn syrup together and then whisk until smooth. This cheesecake recipe is a sure winner. Top with coffee beans if desired. Please see my disclosure for more details! I made this today for my daughter’s 20th birthday. Ten years ago: Blueberry Crumb Bars, Napa Cabbage Salad with Buttermilk Dressing, Key Lime Meltaways and Grilled Eggplant with Caponata Salsa My secret to layering? Mine shrunk while baking but I was able to press it back while they were warm. It says “The riveted blade may crack and a piece of the blade could detach, which may result in a laceration hazard.”, I did but I had been using mine for 15 years by then and ignored it. wait, no. I will try this at home hope this will work. Baked the wafer layers for 9 min. Securely wrap foil around pan. I used Maxwell House Cafe Vienna for the powdered coffee. In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. And it was great! I used the food processor for everything, and that worked out quite well. 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. Chop the chocolate and add to a microwave safe bowl with the coconut oil. The New York Times! Securely wrap foil around pan. You probably could make it work. As you’re lifting, if you notice that your cheesecake is thicker on one side than the other (this totally happens due to aforementioned uneven oven racks and is more noticeable because the cake is so thin), simply turn your layer around so that the final stack is relatively flat. The layers stayed nicely separated, and the final product was very easy to cut and stack (because I got to skip the scary step of placing the coffee cheesecake on top of the chocolate one). Whisk in cocoa powder until smooth. https://smittenkitchen.com/2014/07/brownie-ice-cream-sandwiches/. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. 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. instead of cheesecake) how long would you leave them in the oven for? In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. Notify me of follow-up comments by email. ¼ … 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… We’re not as well equipped or skillful so we made a few modifications which ended up working out nicely: —Rolling the wafers out was hard; we split the batter in half and plopped it down on the greased aluminum foil directly. Your email address will not be published. Coming soon! You can skip it. omg we’re on the same wavelength. thank you Please see my disclosure for more details! People ask me to make it for them so often, it is a huge hit! I do not believe that. Add egg and vanilla and run machine until the dough begins to clump/ball together. It’s as much a feast for the eyes as for the palate! This is a trick that would make life so much easier!! I want to make it with carrot cake and alternating plain/lemon or pineapple curd cheesecake layers! This is beautiful, but would it be possible to male it in fewer, thicker layers? The cookies underneath? I wonder if — heresy!!! I read your recipe thanks for sharing. I was thinking that I could do this but in a square and put the finishing chocolate on the top and one side to look like a book – and then figure out a way to illustrate the cover of the book ontop. I didn’t even have enough cream cheese because I forgot what grams are, and the tubs are smaller in Europe. Plus I used my Nordic Ware cake lifter to help support during transfer. (i used double) Top with marshmallows, remaining half of peppermint mocha cheesecake filling, and finally the remaining Cool Whip. Add eggs in one at a time on low speed until combined. I feel like simple is really important so you’re not packing or buying a ton of minor ingredients. This is a fabulous cake, but take my advice: LINE YOUR PANS WITH PARCHEMENT PAPER, NOT FOIL. I made this for a buddy’s birthday at work yesterday. I don’t think flour would make it less dense, but more sour cream probably would. Layered Mocha Cheesecake. They might be right up your alley! …in food processor: Combine flour, cocoa powders, sugar, salt, and baking powder in the work bowl of food processor, pulsing until mixed. This SIMPLE cheesecake is composed of 3 layers… There is a graham cracker crust at the base, followed by a thick creamy mocha cheesecake layer, which is topped off with rich chocolate … I pressed the cookie crumbles in the bottom of the pans with foil (no paper because I’m too lazy to cut it in a round shape). When they’re smaller, 10 minutes is fully baked but at this size sheet, it might need a minute or two more. It could be heavier measuring or just more dry where you are and it needed a little extra smidge of butter or drop of water to come together? Your layers should come out defined if you spoon the mocha layer gently because the chocolate layer is so dense. Eleven years ago: Brownie Mosaic Cheesecake, And for the other side of the world: The paper solves that. This was my first cheesecake ever that didn’t crack because I finally took the time to bake it in a hot water bath which I have always been too lazy to do. According to the interwebs, aquafaba will successfully replace eggs. Carefully lift each dough halves into a prepared pan. For GBBO fans, my kids told me it was a “messy bake” since I didn’t trim the sides but then my son said he was glad I didn’t trim so I didn’t waste any of the wonderful dessert – he’s 11. Thirdly, I take it out at the earliest time so it is smooth and I do not freeze it. Mar 28, 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 a special thing for rectangular desserts – tarts, cakes, etc. Creamy chocolate cheesecake with coffee and almonds, a perfect combo! Directions Place a greased 9-in. That sounds great! I only have a tiny freezer drawer, so I had to wait overnight for the layers were cool. Can’t wait to make this. Post was not sent - check your email addresses! —Out of pure cowardice we cut everything before layering. Give it a practice lift up a half-inch, then inch, before taking a deep breath and moving it quickly on top of your chocolate cheesecake layer. I‘d say use an egg replacement for the wafers but Go Full on gelatin– or agar–set for the cheese cake filling. 4.5 Years Ago: Chocolate Hazelnut Linzer Hearts and Chocolate Peanut Butter Cheesecake. Thanks each) cream cheese, softened. It didn’t work (they just couldn’t be stretched enough with fingertips) so I rolled them out between two sheets of parchment (as we do here), froze them for 5 minutes so they’d be firm, and then lined the baking pans with them. I encourage anyone to try this recipe. Hi Leftovers keep in the fridge almost *too* well, heh. vanilla, butter, vanilla wafers, coffee extract, coffee, cream cheese and 10 more. I put it in a pan on a separate tray, under the cheesecake about 5 minutes before putting the cake in so the water has time to heat up. “a trick I like is to press it over the outside of the cake pan first to mold the shape of the foil”. Made this cheesecake for Christmas. And I might try semi-freezing it all as suggested by someone above because I got a tad sloppy during assembly. This recipe just jumped out at me–we haven’t eaten it yet, but here are my comments so far. 1 ½ cups sugar. It was pretty tricky to roll out the wafer dough thin enough to cover the pans. What a great challenge to try. Nevertheless, I taste tested the trim and the flavors are delicious. It is heavenly and dissolves so well in the water. Deb, I cant’ imagine I will ever make this cake even though I am drooling over the ingredients and the photos. Pour second half of batter into second prepared pan. While the wafer crusts baked, I made the cheesecake base I like so much here, divided the batter, mixed melted chocolate into one, instant espresso into the other, baked them quickly, (bakers who care about technique, cover your ears) shoved them into the freezer to cool them down really fast because it was like 5pm by now and then carved up and stacked and trimmed the layers and then whoa. —Sue Gronholz, Beaver Dam, Wisconsin In another big bowl blend together cream cheese with condensed milk and vanilla add in whipping cream and gelatin. Additionally, I refrigerated it over night. We freeze the cheesecake layers and they stack like cardboard. 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