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417
Dark Chocolate Mocha Cheesecake
by Samantha Hayenga
6923
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417
6923
Title:
Dark Chocolate Mocha Cheesecake

Author:
Samantha Hayenga

Description:

Crust

Ingredients

1 package chocolate sandwich cookies

1/3 cup butter, melted

1 tbsp Kohana espresso beans

2 tbsp cocoa powder

Cheesecake

Ingredients

3 (8 oz) packages cream cheese

1/4 cup sugar

1 (14 oz) can sweetened condensed milk

1/4 cup Kohana coffee concentrate

10 oz dark chocolate (melted with 1 tbsp butter)

1 tsp vanilla extract

4 eggs

Ganache

Ingredients

1 cup heavy cream

10 oz dark chocolate chips

1 Tbsp butter

Chocolate curls

Ingredients

4 oz dark chocolate chips

1 tsp coconut oil

Optional Ingredients

Store bought whipped cream or homemade whipped cream

Whipped dark chocolate ganache

Kohana Espresso Beans

Directions

Heat oven to 300°F. Place a pan of water into the bottom of your oven, leave while baking the cheesecake. This will help prevent the top from drying out too much and cracking. I used a 9x13 cake pan, and filled it half full.

Crust

Ingredients

Crush cookies, Kohana espresso beans, and cocoa powder into a fine dust: I used a food processor to do this. Once fully pulverized, add melted butter and mix until ingredients are wet. Press into the bottom of a 10-inch* spring form pan and set aside.

Cheesecake

Ingredients

Beat cream cheese and sugar until fluffy. Gradually add in sweetened condensed milk, then add the melted chocolate, beat until smooth. Add vanilla and the Kohana concentrate. Finally add the eggs one at a time, ensuring each is incorporated before adding the next. Pour over crust.

Bake 60 to 70 minutes or until center is almost set. Remove from oven. Let cool for a half hour, run a knife around the outside of the cheesecake along the side of the pan. Cool for a half hour more before removing the side of the pan. Refrigerate overnight until fully set.

Ganache

Ingredients

Heat heavy cream over medium heat until edges start to bubble. In separate bowl place chocolate and butter. Pour hot cream over the chocolate and let sit for one minute before stirring.

Pour warm ganache over cooled cheese cake and let sit until cooled. Approximately one hour to fully set in fridge.

Chocolate curls

Ingredients

In a microwaveable safe bowl add chocolate and coconut oil. Microwave on high for one minute or until oil is melted and the chocolate begins to shine. Stir and if necessary return to microwave for fifteen second intervals until chocolate is melted and smooth.

On the back of a baking sheet, marble slab, or jelly roll pan pour a thin layer of chocolate. Smooth out with and offset spatula place into freezer to harden, approximately one to two minutes. Remove from freezer and let warm to room temperature (two to three minutes).

Using a flexible spatula, in one continuous motion and at a slight angle, run the spatula the length/width of your pan**. Place curls into a container or onto a plate and place into the fridge to harden until you need them.

Optional Items

If you choose to use whipped ganache, simply place the previously mentioned ganache into a mixer and beat until fluffy. Pipe the finished product to the top or to each individual piece.

Whipped cream can be store bought or you can make your own with 1 cup of heavy whipping cream, one teaspoon of vanilla, and two tablespoons of granulated sugar. Combine these ingredients into a mixing bowl and beat on high until you get your desired consistency. Once whipped pipe/dollop onto cheesecake before serving or after plating.

Garnish with espresso beans to your own liking.

*For this recipe, I used an 8-inch spring form pan and there was too much filling for the pan to hold properly. I ended up with extra.

**This all depends on how long or thick you want your curls to be. I used a jelly roll pan and ran the spatula the width of my pan.

Description:

Crust

Ingredients

1 package chocolate sandwich cookies

1/3 cup butter, melted

1 tbsp Kohana espresso beans

2 tbsp cocoa powder

Cheesecake

Ingredients

3 (8 oz) packages cream cheese

1/4 cup sugar

1 (14 oz) can sweetened condensed milk

1/4 cup Kohana coffee concentrate

10 oz dark chocolate (melted with 1 tbsp butter)

1 tsp vanilla extract

4 eggs

Ganache

Ingredients

1 cup heavy cream

10 oz dark chocolate chips

1 Tbsp butter

Chocolate curls

Ingredients

4 oz dark chocolate chips

1 tsp coconut oil

Optional Ingredients

Store bought whipped cream or homemade whipped cream

Whipped dark chocolate ganache

Kohana Espresso Beans

Directions

Heat oven to 300°F. Place a pan of water into the bottom of your oven, leave while baking the cheesecake. This will help prevent the top from drying out too much and cracking. I used a 9x13 cake pan, and filled it half full.

Crust

Ingredients

Crush cookies, Kohana espresso beans, and cocoa powder into a fine dust: I used a food processor to do this. Once fully pulverized, add melted butter and mix until ingredients are wet. Press into the bottom of a 10-inch* spring form pan and set aside.

Cheesecake

Ingredients

Beat cream cheese and sugar until fluffy. Gradually add in sweetened condensed milk, then add the melted chocolate, beat until smooth. Add vanilla and the Kohana concentrate. Finally add the eggs one at a time, ensuring each is incorporated before adding the next. Pour over crust.

Bake 60 to 70 minutes or until center is almost set. Remove from oven. Let cool for a half hour, run a knife around the outside of the cheesecake along the side of the pan. Cool for a half hour more before removing the side of the pan. Refrigerate overnight until fully set.

Ganache

Ingredients

Heat heavy cream over medium heat until edges start to bubble. In separate bowl place chocolate and butter. Pour hot cream over the chocolate and let sit for one minute before stirring.

Pour warm ganache over cooled cheese cake and let sit until cooled. Approximately one hour to fully set in fridge.

Chocolate curls

Ingredients

In a microwaveable safe bowl add chocolate and coconut oil. Microwave on high for one minute or until oil is melted and the chocolate begins to shine. Stir and if necessary return to microwave for fifteen second intervals until chocolate is melted and smooth.

On the back of a baking sheet, marble slab, or jelly roll pan pour a thin layer of chocolate. Smooth out with and offset spatula place into freezer to harden, approximately one to two minutes. Remove from freezer and let warm to room temperature (two to three minutes).

Using a flexible spatula, in one continuous motion and at a slight angle, run the spatula the length/width of your pan**. Place curls into a container or onto a plate and place into the fridge to harden until you need them.

Optional Items

If you choose to use whipped ganache, simply place the previously mentioned ganache into a mixer and beat until fluffy. Pipe the finished product to the top or to each individual piece.

Whipped cream can be store bought or you can make your own with 1 cup of heavy whipping cream, one teaspoon of vanilla, and two tablespoons of granulated sugar. Combine these ingredients into a mixing bowl and beat on high until you get your desired consistency. Once whipped pipe/dollop onto cheesecake before serving or after plating.

Garnish with espresso beans to your own liking.

*For this recipe, I used an 8-inch spring form pan and there was too much filling for the pan to hold properly. I ended up with extra.

**This all depends on how long or thick you want your curls to be. I used a jelly roll pan and ran the spatula the width of my pan.