4 Inch Mocha Cheesecake Recipes

FOUR-FLAVOR MOCHI CHEESECAKES

Steps:

• For the cheesecake filling: Line a baking sheet with parchment paper. Add the cream cheese and confectioners' sugar to a medium bowl and fold together until combined. Fold in the graham cracker crumbles.
• Divide the batter evenly among 4 medium bowls. Fold the strawberries into the first bowl. Fold the brownies into the second bowl. Fold the mini chocolate chips into the third bowl. Fold the peanut butter lightly into the fourth bowl so that it has a marbled look. Cover each bowl and freeze until firm, about 1 hour 30 minutes.
• Using a 1-ounce scoop, scoop mounds of each cheesecake filling and put on the prepared baking sheet. Return to the freezer while you make the mochi dough.
• For the mochi dough: Combine the rice flour, granulated sugar and 2 cups water in a medium microwave-safe bowl. Whisk in the oil.
• Microwave in 1-minute intervals, stirring in between each, until the mixture is sticky and almost translucent in color, about 8 minutes.
• Line a baking sheet with parchment paper and set aside. Dust a work surface heavily with cornstarch and turn out the dough on top. Dust the dough with more cornstarch. Roll into a 19-by-17-inch rectangle about 1/16-inch thick. Use a 3 1/2-inch round biscuit cutter to cut out 19 circles from the dough. Brush any excess cornstarch from each circle and place on the lined baking sheet. Place the remaining dough back in the microwave-safe bowl and reheat in 30-second intervals until the dough returns to being sticky and translucent. Repeat the above steps to cut out 5 more circles.
• Place a mochi round on top of a cavity in a mini muffin pan, but don't push it in. Place a frozen cheesecake scoop in the center and press in lightly so it falls into the cavity. Fold the sides of the mochi up over the cheesecake and pinch tightly to seal. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining mochi rounds and cheesecakes.
• Serve immediately or chill in the fridge until ready to eat.

MOCHA BLANCA CHEESECAKE

Steps:

• To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
• Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
• Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
• Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
• Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
• Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
• Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
• Bake in a preheated oven for 1 hour.
• Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
• For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
• Refrigerate at least 4 hours or overnight before serving.

LAYERED MOCHA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.

CHOCOLATE MOCHA CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.

MOCHA CHEESECAKE

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

EASY MOCHA CHEESECAKE

Steps:

• Mix Crust Mix, sugar and margarine in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs onto bottom of pie plate with dry measuring cup.
• Beat milk, cappuccino mix and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.
• Refrigerate at least 1 hour or until ready to serve. Store leftover cheesecake in refrigerator.

4 INCH MOCHA CHEESECAKE

Steps:

• Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
• Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
• Beat in egg substitute. Beat well.
• Stir in whipping cream.
• Stir together hot water and coffee.
• Add coffee and vanilla to cream cheese mixture, stirring until well combined.
• Stir in melted chocolate.
• Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
• Remove cake from oven and run a knife around the inside edge of the pan.
• Turn the oven off and return the cake to the oven for an additional 20 minutes.
• Chill, uncovered, overnight.
• Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
• Stir in coffee till dissolved.
• Cool to lukewarm, then pour over cheesecake.
• Chill till topping firms up.

MINI MOCHA CHEESECAKES

Steps:

• Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.

FOUR 4.5-INCH CHEESECAKES WITH NINE STIR-IN VARIATIONS

Steps:

• Preheat oven to 300°F.
• Mix crumbs, the 3 tablespoons sugar and butter; press scant 1/3 cup crumb mixture onto bottom of each of 4 mini (4-1/2-inch) springform pans. Bake at 300°F (150°C) for 7 minutes.
• Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
• Add eggs, one at a time, mixing on low speed after each addition just until blended.
• Decide what variations you'll make and pour 1/4 of the batter (about 1 cup) into each of 4 bowls. Add one of the stir-In variations to each bowl of batter, as desired. Pour over crusts. Place pans on cookie sheet.
• Bake at 300°F (150°C) for 40 to 45 minutes, or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims of pans. Refrigerate 4 hours or overnight.
• Topping Ideas to garnish: Fresh fruits, such as strawberry halves, slices of kiwi, whole raspberries, sliced peaches, or chocolate curls can be placed in the middle of cheesecakes, for garnish, before serving.
• STIR-IN VARIATIONS ~ For each 1/4 portion of batter (approximately 1 cup), stir in one of the following:.
• APPLE PIE MINI CHEESECAKE: Stir in 1/8 teaspoon. ground cinnamon; pour over crust. Bake as directed. Top cheesecake with combined 1/2 cup warmed apple pie filling and 1/2 teaspoon brown sugar.
• NEW YORK MINI CHEESECAKE: Stir in 1/4 cup sour cream and 1 tablespoon flour.
• CHOCOLATE CHUNK MINI CHEESECAKE: Stir in 1/4 cup milk chocolate chunks.
• CITRUS MINI CHEESECAKE: Stir in 1 teaspoon lemon, orange, or lime juice; 1 teaspoon flour and 1/4 teaspoon grated lemon, orange. or lime zest.
• S'MORES MINI CHEESECAKE: Stir in 3 tablespoons milk chocolate chunks; pour over crust. Top with 1/4 cup miniature marshmallows and 1 tablespoon broken graham crackers.
• COOKIES AND CREAM MINI CHEESECAKE: Stir in 1/4 cup chopped cookies, such as Oreo Chocolate Sandwich Cookies, Nutter Butter Peanut Butter Sandwich Cookies or Chips Ahoy! Chocolate Chip Cookies.
• CHOCOLATE ROYALE MINI CHEESECAKE: Stir in 2 ounces semi-sweet baking chocolate, melted.
• PEANUT BUTTER MINI CHEESECAKE: Stir in 2 tablespoons peanut butter and 1 tablespoon milk.
• MOCHA MINI CHEESECAKE: Mix 1 teaspoon instant coffee granules with 2 teaspoons hot water. Stir into batter along with 2 ounces semi-sweet baking chocolate, melted.

MOCHA-ORANGE CHEESECAKE

Steps:

• For Crust:
• Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
• For Filling:
• Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
• Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
• For Topping:
• Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
• Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
• Cut around pan sides; release. Top with oranges and chocolate, if desired.