This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!
Mocha Almond Fudge Cheesecake
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 almond 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. 😉
Mocha Almond Fudge Cheesecake
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Mocha Almond Fudge Cheesecake
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Mocha Almond Fudge Cheesecake
You might also like to check out this post with our Top Ten Cheesecake Recipes!
Rock Recipes Top Ten Cheesecakes
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 tbsp instant espresso powder
For the Oreo cookie crumb crust
- 1⅓ cups Oreo cookie crumbs
- 3 tbsp 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 tsp vanilla extract
- ¾ cup whipping cream
- 1 ½ squares unsweetened baking chocolate, melted (In a pinch you can substitute 1/2 cup cocoa but add another ¼ cup whipping cream)
- espresso cream mixture prepared earlier
For the ganache topping
- 1/4 cup whipping cream
- 3/4 cup semisweet or dark chocolate chips
- 1/2 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 3/4 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.
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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.
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.
Terry
Wednesday 10th of July 2024
Hi Barry! Still waiting for a reply re: my question of June 18/24. Thanks!
Terry
Tuesday 18th of June 2024
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!
Carolyn
Sunday 12th of April 2015
If i dbl the recipe to make a taller cake how much more time should I add to the cooking time?
Barry C. Parsons
Tuesday 14th of April 2015
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.
Anonymous
Thursday 19th of April 2012
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?
Barry C. Parsons
Thursday 19th of April 2012
That's 3 regular 80z (250 gram) sized blocks of cream cheese
Susan: My Food Obsession
Tuesday 2nd of November 2010
Your cakes look unbelievable!!