Cheesecake may just be the perfect food. It is certainly one of the oldest on record. It is believed that cheesecake was served to the Olympic athletes during the first Olympic games in 776 B.C. Any food with that kind of staying power just has to have something to it. I know that this chocolate cafe mocha cheesecake does.
Perhaps it’s because cheesecake can be modified in so many ways. Cheesecake is adaptable. It can be made in any number of different flavors and textures, from light and fluffy with a hint of vanilla to incredibly dense and savory, the cheesecake has been with us since the beginning of Western history and I’m pretty sure it’s not going anywhere anytime soon, especially with flavors like the ones in the cake pictured above.
My guests for Christmas requested only three things. Turkey, ham and a chocolate cheesecake. That’s a simple request if I’ve ever heard one. I was happy to oblige. Initially I was going to make a simple chocolate cheesecake, but the gift of 8 oz. of German milk chocolate and the thought of my favorite coffee drink made me decide to go in a different direction. It turned out to be a fated decision, as this is by far the best tasting chocolate cheesecake I’ve had to date.
I’d picked up Coffee Liqueur and Creme De Cacao with the intention of posting the recipe for my cafe mocha (coming soon) and the smell of the cheesecake batter reminded me of that drink, so a few quick additions to the custard were all it took to turn what I’m sure is a phenomenal recipe into something extraordinary. Succulent chocolate cheesecake with a hint of chocolate and coffee liqueur. A perfectly decadent treat.
Serving Size: 1
Amount Per Serving: Calories: 525Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 99mgSodium: 248mgCarbohydrates: 49gFiber: 2gSugar: 39gProtein: 7g
What I would have done differently had I thought of it at the time:
Succulent chocolate cheesecake with a hint of chocolate and coffee liqueur. A perfectly decadent treat.
I think I managed to over cook this cake a little. The sides puffed up a good inch higher than the center, which made the icing a necessity once the cake was leveled. It was a happy accident though. The ganache icing adds an entirely new dimension to the already rich flavor of this cheesecake that we all enjoyed very much.
You’ll want to be sure to serve this one just slightly chilled or at room temperature. Straight from the refrigerator the coffee liqueur is a bit overpowering, but it mellows and plays nice with everything else at room temp.
Be warned, this is a very dense chocolate cheesecake and it doesn’t slice “pretty” Just overlook that and go for it anyway. It’s more than worth it!