Mocha Almond Fudge Cheesecake
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!
Originally published 2010.
I've been too busy to blog lately. I have another 3 weeks of Intersession at college before I'm free for the summer... just can't wait.
I did manage to whip together this amazing mocha fudge cheesecake. We served it to a group of appreciative ladies last week. This is one of the best cheesecakes I have ever had. See if you agree. 😉
Love great cheesecake recipes?
You might also like to check out this post with our Top 40 Cheesecake Related Recipes!
Like this Mocha Almond Fudge Cheesecake recipe?
You’ll find several hundred delicious dessert ideas in our Cakes & Pies Category and in our Desserts Category.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes are added. You'll get weekly suggestions for great family friendly meals and desserts too!
Mocha Almond Fudge Cheesecake
This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!
Ingredients
- ½ cup whipping cream
- 1½ tablespoon instant espresso powder
For the Oreo cookie crumb crust
- 1⅓ cups Oreo cookie crumbs
- 3 tablespoon sugar
- ⅓ cup melted butter
For the cheesecake layers
- 1 ½ pounds cream cheese, three 8 ounce packages
- 1 ¼ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup whipping cream
- 1 ½ squares unsweetened baking chocolate, melted (In a pinch you can substitute ½ cup cocoa but add another ¼ cup whipping cream)
- espresso cream mixture prepared earlier
For the ganache topping
- ¼ cup whipping cream
- ¾ cup semisweet or dark chocolate chips
- ½ cup toasted slivered almonds
Instructions
To prepare the Oreo cookie crumb crust
- Line the bottom of a 9 or 10 inch spring form pan but do not grease the sides.
- Mix together the cookie crumbs butter and sugar and press evenly into the bottom of the prepared spring form pan.
To prepare the cheesecake layers
- Heat the ½ cup of whipping cream almost to boiling. Dissolve the espresso powder into the cream and set aside to cool to room temperature. This will be added to the cheesecake batter later.
- Cream together the cream cheese and sugar for a few minutes until well combined.
- Add the eggs one at a time, beating well after each addition.
- Blend in the vanilla extract and ¾ cup cream.
- Divide the cheesecake batter into two equal portions. To the first half stir in the melted chocolate and pour onto the prepared cookie crumb base.
- To the second half of the batter blend in the cooled espresso and cream mixture that was prepared earlier.
- Carefully spoon this slowly over the chocolate layer already in the spring form pan.
- Bake in a bain marie at 300 degrees F for 60-70 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
- Don't be an compulsive oven door opener! Don't open it at all in the first hour.
- The cheesecake does not have to brown at all on top in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.
To prepare the ganache top
- Simply melt together the cream and chocolate in a double boiler. Take it just to the melting pint. You don't want to over heat this mixture.
- Pour over the cooled cheesecake or, to create Ganache lace effect, cool slightly and spoon into piping bag fitted with a number 3 tip (or into a Ziploc bag with the corner snipped off leaving an opening about the width of a pencil lead.) Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used.
- Garnish with the toasted slivered almonds.
Notes
In my opinion, baking the perfect cheesecake requires the use of a bain marie during baking. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.
I bake my cheesecakes in a 9 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from ½ to ⅔ of the way to the top.I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.
EVEN IF YOU CHOOSE NOT USE A BAIN MARIE still use the aluminum foil wrap around the cheesecake pan. The aluminum foil still offers a good buffer to the heat. High heat and baking too quickly is the main reason that a cheesecake becomes dense and not creamy.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 470Total Fat 35gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 12gCholesterol 116mgSodium 214mgCarbohydrates 34gFiber 2gSugar 27gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
It looks amazing and I bet it tastes even better. Nice photo!
Wow!
It looks so delicious
Thank for sharing
http://www.ahacook.com
What a great looking cheesecake. Perfect combo.
Your Recipes site is really great and looking gorgeous! So I've added your site into my blogsite: http://basic-meatloaf-recipe.blogspot.com/ & I hope you will add my blog into your site too.
Thanks
Mithun
Basic Meatloaf Recipe
Hello,
We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.
To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"
Best regards,
Vincent
petitchef.com
Hi,
I love your blog and this recipe is amazing, I am thinking to try this at home, can i know:
how much is the chocolate (in gram) use for the cheesecake?
Thanks!
simonneho@yahoo.com
Oh yes one more question, this do not need water bath baking ?
Thanks
Hi Simone, about 200 grams should do it for the chocolate. You can bake it in a water bath if you prefer. I now make all my cheesecakes this way.
Your cakes look unbelievable!!
Going to attempt to make this cake this weekend. Just one question, your recipe calls for 1 1/2 pounds of cream cheese. How many block of cream cheese would that be?
That's 3 regular 80z (250 gram) sized blocks of cream cheese
If i dbl the recipe to make a taller cake how much more time should I add to the cooking time?
I've never seen a double height spring form pan. Does such a thing exist? This recipe fills a 9 inch spring form pan entirely.
I thought I'd stack two pans on top of each other. If you line the sides with your crust and fill it with your cheesecake filling, it should hold. I'm just concerned with cook time. Should I just follow the same rule " when the shine has baked off the cake it's probably done" train of thought?
Dear Barry,
PLEASE clarify the amount of unsweetened chocolate to use for the cheesecake. You specified 1.5 squares, which is equal to 1.5oz, yet your "in a pinch" substitution is 1/2c cocoa plus 1/4c whipping cream. Those 2 are NOWHERE near equal.
May 2010, in response to a question about this very thing, you replied "About 200g...". About? In baking?
I would dearly love to make this, but until I receive clarification...
Thanks so much!
Hi Barry!
Still waiting for a reply re: my question of June 18/24.
Thanks!