Mocha Orange Cheesecake Recipes

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Layered Mocha Cheesecake image

In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 cups semisweet chocolate chips, melted and cooled
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional


  • 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.

Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.


Mocha Cheesecake image

I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 13

1-1/4 cups confectioners' sugar
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
Dash salt
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 eggs, lightly beaten
1 tablespoon hot water
2 to 3 teaspoons instant coffee granules
Chocolate-covered coffee beans and whipped topping, optional


  • 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.

Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.


Chocolate Mocha Cheesecake image

The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!

Provided by Melissa

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Coffee Liqueur

Time 1h30m

Yield 12

Number Of Ingredients 8

1 ½ cups chocolate cookie crumbs
⅓ cup butter, melted
4 (1 ounce) squares semisweet chocolate, chopped
12 ounces cream cheese, room temperature
½ cup brown sugar
2 tablespoons cornstarch
2 eggs
3 tablespoons coffee flavored liqueur


  • 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.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 27.9 g, Cholesterol 76 mg, Fat 20.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 12 g, Sodium 216.1 mg, Sugar 19.2 g


Cocoa-Mocha Cheesecake image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 19

2-1/2 cups graham-cracker crumbs
1/4 cup unsweetened cocoa
1/4 cup sugar
3/4 cup (1-1/2 sticks) plus 2 tablespoons melted butter
8 oz. (1-1/3 cups) semisweet chocolate chips
2 tsp. instant coffee
1 tsp. water
1 tsp. vanilla extract
1/2 tsp. orange extract
3 large eggs
3/4 cup sugar
3 8 oz. packages cream cheese, softened
2 Tbs. unsweetened cocoa
3 cups sour cream
1/4 cup (1/2 stick) melted butter
Melted dark chocolate (optional garnish)
Orange candy (optional garnish)
Chocolate-covered espresso beans (optional garnish)
Orange zest (optional garnish)


  • For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours.
  • Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside.
  • Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes.
  • Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.


Individual Orange and Chocolate Cheesecakes image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1/3 cup finely crushed chocolate wafers
2 tablespoons butter, melted
1/4 cup ricotta cheese
2 ounces cream cheese
1/4 cup sugar, plus 2 tablespoons
1 orange, zested
1 egg
Butter, for greasing


  • Preheat the oven to 350 degrees F.
  • Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
  • In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
  • Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.


No-bake orange cheesecake image

This is an easy cheesecake for kids to prepare with just a little supervision - they'll love smashing up the biscuits for the base.

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Dinner, Treat

Time 25m

Number Of Ingredients 8

15 digestive biscuits
6 tbsp butter, melted
400g curd or cream cheese
grated zest 3 oranges, save the segments for the decoration
200g mascarpone cheese
100g caster sugar
3 tbsp milk
184ml pot double cream


  • Crush the biscuits roughly. You can do this by putting them in a plastic food bag and crushing them with a wooden spoon.
  • Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a 23cm cheesecake tin, then use the back of a spoon to spread it evenly and press it down in the tin to form the base. Put the tin into the fridge to set. This should take about 30 mins.
  • Put the curd or cream cheese, orange zest, mascarpone, sugar and milk into a bowl and mix it well with the wooden spoon.
  • Put the cream in a clean bowl and whisk until it is the consistency of thick custard. Add to the orange mixture and mix thoroughly.
  • Remove the cheesecake tin from the fridge. Pour the filling over the biscuit base and spread evenly. Decorate with segments of orange and return to the fridge until ready to serve (at least 4 hours or overnight).

Nutrition Facts : Calories 630 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.32 milligram of sodium


Orange Cheesecake image

I got this recipe from my Dad, who got it off a recipe card. Not satisfied with the orange flavor of the original recipe, I tweaked a few ingredients to make it more intense. You can use your own graham cracker crust recipe if you prefer; we like the store-bought Oreo (dark chocolate) crust.

Provided by Mary Scheffert

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

9 inches Oreo cookie pie crusts (I use Keebler brand)
2 (8 ounce) packages light cream cheese, at room temperature
2/3 cup sugar
2 whole eggs
1 egg yolk
1/4 cup orange juice concentrate, thawed & undiluted
2 medium whole navel oranges
1 tablespoon flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure orange extract
chocolate curls (optional)


  • Using a microplane grater or the smallest holes on a box grater, zest one entire orange onto a plate or into a bowl; set aside, and refrigerate zested orange for a later use.
  • In a large mixing bowl, beat cream cheese until smooth, making sure there are no lumps; add sugar and mix well.
  • Add eggs and egg yolk; then add orange juice concentrate, orange zest, flour, vanilla extract& orange extract and mix until thoroughly combined, scraping down sides& bottom of bowl frequently to make sure all of the cream cheese is incorporated.
  • Preheat oven to 350°F.
  • Place prepared pie crust in center of a cookie sheet (preferably without sides).
  • Brush crust with some of the orange juice concentrate.
  • Pour cream cheese mixture into prepared crust and bake 45-50 minutes or until center is almost set but still wiggles slightly when shaken gently (cheesecake will continue to cook after removing from oven).
  • Remove cheesecake from oven, and let cool thoroughly on a wire rack (without the cookie sheet).
  • When cooled to room temperature, refrigerate cheesecake for several hours.
  • While cheesecake is chilling, remove some of the rind from the second orange with a vegetable peeler or citrus zester, being careful to only remove the orange part (the white pith is bitter).
  • If using a vegetable peeler, cut the pieces of rind into very thin julienne strips; set aside.
  • Make chocolate curls by scraping a large chocolate bar with a heavy knife, holding knife at a 90-degree angle to bar.
  • When ready to serve, place a mound of the chocolate curls in center of cheesecake; sprinkle with julienned strips of orange.
  • Refrigerate any leftovers.

Nutrition Facts : Calories 275.7, Fat 15.9, SaturatedFat 7.2, Cholesterol 79.9, Sodium 288.4, Carbohydrate 28.2, Fiber 0.9, Sugar 19.5, Protein 6.4


Mocha Chocolate Chip Cake image

Alice's Tea Cup, which is owned by the sisters Haley Fox and Lauren Fox, is known for its scones, but the chainlet of teahouses in New York also makes pastries, cakes and other treats. This recipe is an adaptation of a chocolate chip cake with mocha frosting that originated with the Fox sisters' mother. The cake has a tender crumb, and the frosting is silky and rich.

Provided by Alex Witchel

Categories     cakes, dessert

Time 1h

Yield One 2-layer 8-inch cake

Number Of Ingredients 16

113 grams (1/2 cup or 1 stick) salted butter, softened, more for pans
250 grams (2 1/4 cups) sifted unbleached all-purpose flour, more for pans
300 grams (1 1/3 cups) turbinado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup milk (2 percent or whole)
3/4 cup to 1 cup semisweet or bittersweet chocolate chips, roughly chopped; or mini chocolate chips
360 grams (3 cups) confectioners' sugar
226 grams (1 cup) salted butter, softened
1/8 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 tablespoons plus 1 teaspoon instant espresso
2 tablespoons boiling water
3/4 cup to 1 cup semisweet or bittersweet chocolate chips, for decorating


  • Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.
  • Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, whisk or sift the flour, baking powder and salt together. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. The batter may look curdled.
  • Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.
  • Make the frosting: Using an electric mixer or by hand, mix the confectioners' sugar with the butter, salt and vanilla, until well blended. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.
  • Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake. Decorate with the chocolate chips.


Chocolate orange cheesecake image

A Terry's chocolate orange cheesecake

Provided by connorrouse

Time 30m

Yield Serves 8

Number Of Ingredients 0


  • Put the Hobnobs in a bowl and crush with the end of a rolling pin until the Hobnobs are like breadcrumbs.
  • Melt the butter in a heatproof bowl for 30 seconds. Add the crushed hobnobs to the butter and mix well.
  • Add the biscuit mix into a big glass dish or 3 small tins and leave in the fridge for 30-40 mins.
  • Whisk the philadelphia and icing sugar together in a mixing bowl.
  • In a separate mixing bowl use an electric whisk to whisk the double cream till it peaks.
  • Melt 160g of the chocolate orange by putting it into a heatproof bowl and then into the microwave for 30 seconds.
  • Stir the melted chocolate into the whipped cream and then add this to philadelphia and Icing and whisk.
  • With rest of the chocolate orange grate on top of the mixture or place the segments in the middle.


Mocha Cheesecake image

Make and share this Mocha Cheesecake recipe from

Provided by SweetsLady

Categories     Cheesecake

Time 1h15m

Yield 1 cheesecake, 16 serving(s)

Number Of Ingredients 18

1 1/2 cups graham crackers, crushed (I use 1 pkg)
1/3 cup cocoa
1/2 cup powdered sugar
1/3 cup butter or 1/3 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
8 ounces semisweet chocolate
1/2 cup whipping cream
2 tablespoons whipping cream
1 cup sour cream
4 teaspoons instant coffee granules
2 teaspoons vanilla
1 cup whipping cream
2 tablespoons powdered sugar
2 teaspoons instant coffee granules
chocolate curls
chocolate-covered coffee beans


  • Preheat oven to 325.
  • Crust:.
  • Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
  • Filling:.
  • Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
  • Dissolve coffee granules with whipping cream.
  • Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
  • Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
  • Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
  • Flavored Whipping Cream:.
  • Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
  • Enjoy!

Nutrition Facts : Calories 486.1, Fat 39.6, SaturatedFat 23, Cholesterol 132.5, Sodium 245.9, Carbohydrate 31.7, Fiber 3, Sugar 21.7, Protein 7.3


Orange Chocolate Swirl Cheesecake image

A majestic orange flavored cheesecake swirled with chocolate goodness. Orange liqueur may be substituted for the orange juice in equal amounts. These cheesecake not only looks fabulous, but the flavor will send you to cheesecake heaven.

Provided by Eloise Liberty

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
4 ounces semisweet chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
5 eggs
2 tablespoons orange juice
½ teaspoon grated orange zest


  • Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the graham cracker crumbs, sugar and butter until well blended. Press into the bottom and 1 1/2 inches up the side of a 9 inch springform pan.
  • Bake for 10 minutes. In a metal bowl over a pan of simmering water, melt chocolate, stirring occasionally until smooth. Set aside to cool, but do not allow to harden.
  • In a medium bowl, mix together the cream cheese and 1 cup sugar until smooth. Mix in the eggs, one at a time on a low speed, or by hand. Gradually stir in the orange juice, and orange zest. Reserve 2 cups of the batter. Pour the remaining batter over the baked crust. Stir the melted chocolate into the reserved batter. Drop the chocolate batter by large spoonfuls onto the white batter. Use a knife to cut through the batter, and leave a swirling design.
  • Bake for 60 minutes in the preheated oven, or until the center is almost set. Run a spatula or thin knife around the edge of the pan while it is still warm, so the cake will not crack. Allow cake to cool completely before removing the sides of the pan. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 36.2 g, Cholesterol 152.7 mg, Fat 30.8 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 18 g, Sodium 294.8 mg, Sugar 29.2 g


Mocha-Fudge Cheesecake image

If you can't decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 8

Number Of Ingredients 13

1 tablespoon instant coffee granules or crystals
3 tablespoons coffee-flavored liqueur
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
3/4 cup Original Bisquick™ mix
1 teaspoon vanilla
3 eggs
3 oz semisweet baking chocolate, melted, cooled
1 oz semisweet baking chocolate, melted, cooled
2 tablespoons powdered sugar
1 tablespoon coffee-flavored liqueur, if desired
1 container (8 oz) sour cream
1 teaspoon vanilla


  • Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
  • In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
  • Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked).
  • In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 39 g, Cholesterol 160 mg, Fiber 2 g, Protein 10 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 360 mg


Orange-Mocha-Chocolate Cake image

A sprinkle of instant espresso and a dash of orange liqueur turns a plain chocolate cake mix into an elegantly flavored cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 12

Number Of Ingredients 12

1 (18.25-oz.) pkg. chocolate fudge cake mix with pudding
1 teaspoon instant espresso coffee or instant coffee granules or crystals
1 1/3 cups water
1/3 cup oil
3 eggs
2 cups whipping cream
1/4 cup sugar
2 tablespoons butter
1/2 teaspoon instant espresso coffee or instant coffee granules or crystals
1 (12-oz.) pkg. (2 cups) semisweet chocolate chips
2 tablespoons orange-flavored liqueur or orange juice
1/2 cup orange marmalade


  • Heat oven to 350°F. Grease bottoms only of two 8-inch square pans. In large bowl, combine cake mix, 1 teaspoon espresso coffee, water, oil and eggs. Beat with electric mixer at low speed for 1 minute, scraping bowl constantly. Pour into greased pans.
  • Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen. Remove cakes from pans; place on wire racks. Cool 1 hour or until completely cooled.
  • In medium saucepan, combine 1/2 cup of the whipping cream, sugar, butter and 1/2 teaspoon espresso coffee. Cook over medium heat until sugar is dissolved and mixture comes to a boil, stirring frequently. Remove from heat. Add chocolate chips; stir until melted. Stir in liqueur. Cool 30 minutes or until completely cooled.
  • In medium bowl, beat remaining 1 1/2 cups whipping cream just until stiff peaks form. Fold whipped cream into cooled chocolate mixture. Cover; refrigerate 30 minutes.
  • Place 1 cake layer, top side down, on serving plate. Spread orange marmalade and 1 cup of the chocolate whipped cream over top. Top with second cake layer, top side up. Reserve about 1/2 cup chocolate whipped cream for garnish. Frost sides and top of cake with remaining chocolate whipped cream.
  • Pipe reserved chocolate whipped cream around top edge of cake. Refrigerate at least 1 hour before serving. Just before serving, garnish as desired.

Nutrition Facts : Calories 600, Carbohydrate 67 g, Cholesterol 100 mg, Fat 6 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 50 g


Mini Mocha Cheesecakes image

Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 9

Number Of Ingredients 9

2 cups nonfat cottage cheese
2 large eggs
1 1/2 cups confectioners' sugar
1/3 cup unsweetened cocoa powder
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons instant espresso powder
1 1/2 teaspoons pure vanilla extract
9 chocolate wafer cookies
Whipped cream (optional), for serving


  • 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.

Nutrition Facts : Calories 174 g, Fat 2 g, Fiber 1 g, Protein 9 g


Mocha-Orange Cheesecake image

Categories     Cake     Coffee     Liqueur     Food Processor     Chocolate     Dessert     Bake     Cream Cheese     Orange     Sour Cream     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 19

21 Pepperidge Farm Orange Milano cookies (10 ounces), broken into pieces
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 teaspoons instant espresso powder
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/3 cup frozen orange juice concentrate, thawed
2 tablespoons coffee liqueur
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons instant espresso powder
3 large eggs
1 1/2 cups sour cream
6 tablespoons (packed) powdered sugar
4 teaspoons instant espresso powder
Orange slices (optional)
Chocolate curls (optional)


  • 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.

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Servings 12
Calories 476 per serving
  • Preheat oven to 350 degrees F. For the crust, in a medium bowl, combine graham crackers and the 3 tablespoons sugar. Stir in melted butter. Press crumb mixture onto the bottom and 1 to 2 inches up the side of a 9-inch springform pan. Bake for 5 minutes. Cool on a wire rack while preparing filling.
  • For the filing, in a large bowl, combine cream cheese, the 1-1/3 cups sugar, the orange juice concentrate, and the 1 teaspoon vanilla. Beat with an electric mixer on medium speed until smooth. Stir in eggs and orange peel just until combined.
  • Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch-wide area around the outside edge appears set when gently shaken. Remove springform pan from oven and set on a wire rack.
  • Meanwhile, stir together sour cream, the 1 tablespoon sugar, and the 1/2 teaspoon vanilla. Carefully spread sour cream mixture over the hot cheesecake.

Web Jan 15, 2019 Press mixture into the bottom of the prepared pan. Place chocolate chips and heavy cream in a microwave safe bowl; microwave for 45 seconds, stir, and microwave …

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Web Dec 4, 2015 Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute …

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Web 1: Combine crumbs and butter; press firmly on bottom of a lightly greased 9” (23 cm) springform pan.. 2: In large mixing bowl, beat cream cheese until fluffy. Gradually beat in …

Web 1 day ago Cover and chill at least 3 hours or overnight. Dotdash Meredith Food Studios. Heat cream and Baileys for the ganache in a small saucepan over medium until warm to …

Web Jan 14, 2023 This is where you get that big mocha flavor. Beat the cream cheese and sugar until it is completely smooth. You want to scrape the sides of your bowl and the …

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