Layered Mocha Cheesecake Recipe
- 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 (12 ounces) semisweet chocolate chips, melted and cooled
- 1/2 cup semisweet chocolate chips
- 3 tablespoons butter
- Chocolate-covered coffee beans, optional
- 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- 2. 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.
- 3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
- 4. 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.
- 5. 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.
- 6. 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. Yield: 16 servings.
1 slice: 535 calories, 37g fat (21g saturated fat), 128mg cholesterol, 295mg sodium, 48g carbohydrate (39g sugars, 2g fiber), 8g protein
Reviews for Layered Mocha Cheesecake
"I made this exactly as the recipe is written. Everyone loved it. very rich, so cut into smaller slices."
"Stunning presentation and lovely combination of flavors. The bain marie (hot water bath) is extra work, but I've never had a cheesecake crack when baked in the hot water. I use almost boiling water - reduces baking time. Used espresso powder. Only suggested change would be to make the glaze with whipping cream instead of butter. This glaze as directed gets too hard in the refrigerator to cut nicely. 9" springform is a perfect fit."
"Used chocolate graham crust and espresso powder. So delicious it should be illegal! Freezes well as a whole cheesecake or individually sliced pieces for that perfect pick me up dessert. I did use 2 sheets of heavy duty foil each wrapped separately. Add warm Glaze with cheesecake room temp or cool--it sets up fast when cheesecake is frozen."
"Tastes as good as it looks. Very rich. I will make it again."
"Looks so delicious. I just have a question. After the cheesecake has been refrigerated , should the glaze be cooled before spooning onto cheesecake. Thanks very much. Haven't tried it yet but I will rate in on appearance."
"I have made this cheesecake MANY times, this is one that my boss has asked for multiple times, and I always make it for his birthday. Its VERY rich, so a small slice is perfect, so it serves a nice size crowd. one of my absolute favorite cheesecakes of all time! I always add a little extra coffee or use instant espresso as it gives it a richer coffee flavor. Also, dark chocolate instead of semi sweet. YUM!!!"
"I have a question. Could I substitute egg beaters for the whole eggs and how about a low fat version of the cream cheese. I done lots of cheesecakes, but this one looks elegant. I love the chocolate dipped coffee bean addition. I've used them for several cakes before. I had to add a rating to be able to submit. Since I haven't baked it yet, I rated the appearance :)"
"To Steph: Try coconut flour--1/4 cp-same as recipe and add an extra egg -(to the 4 eggs) This should do the job!"
"Cheesecake Factory has nothin on this recipe! Holy smokes! This is amazing!! Already making a second one in 2 weeks!!!"
"I've made this cheesecake a couple of times and both times its been divine. I've even baked it for the shorter (incorrect) amount of time because I didn't see the correction and it still worked (not sure how I got lucky there!)Does anyone know the role of 1/4 cup of flour, and could I substitute a gluten-free blend of some kind? Its easy to make a GF crust but I'm worried about messing with the cheesecake itself. Thanks!"
"Great recipe.....Sue is hot. I was satisfied with the food and the picture."
"WOW! I made this for the first time for Thanksgiving. Now I have a standing order to bring it for Christmas! This is absolutely the best mocha cheesecake ever. One thing to be aware of: the chocolate chips add volume to the chocolate layer, so if you want your layers even, don't quite divide the batter in half. Use a little less in the chocolate and a little more in the coffee layer. Fabulous!"
"I too get raves when I make this cheesecake. I also have had difficulty getting the middle to cook all the way. I will try some of the suggestions that I have read in the other reviews. Thanks for those little suggestions. :)"
"This was my first time making cheesecake (I don?t like cheesecake very much) but this was phenomenal! Super-creamy and just enough coffee flavor for a non-coffee lover. We should start calling this the Proposal Cheesecake because I too received a wedding proposal when I brought this to my office Christmas party.I used a 10-inch springform pan and I used the Newman?s Own organic chocolate alphabet cookies like GoGoKitty recommended. All of my ingredients were room temperature before I started. I baked the cookie crust by itself for 10 minutes and then let it cool before I added the filling. I beat the cheesecake and sugar mixture for a solid 10 minutes before I added the flour and then beat it for another minute or so before I added the eggs. I used a water bath and even with the aluminum foil wrapped around the springform pan, the crust still got water in it and it got soggy. But once I let it cool on the counter and then in the refrigerator overnight before I took the springform pan off, it dried out and was properly crunchy by the time we ate it for lunch the next day. I baked the cake for 75 minutes and then I turned off the oven, opened the door and let the cheesecake sit inside the oven for an hour so the temperature would come down slowly. I found chocolate-covered coffee beans in the bulk foods section of my store."
"I've made this cheesecake for the last three years as part of our New Year's Eve Feast. It is always a huge hit and even if I choose to make a different one, I have to include this one as well by popular demand. Delicious!"
"Can anyone tell me where can I find the chocolate-covered coffee beans? Which brand you recommend?"
"My son found this recipe and asked me make it for his birthday. This is by far one of the best cheesecakes I've ever tasted. If you follow the recipe, you cannot fail! Just be surethe middle is set up, which may rrequire a little longer baking time. DELICIOUS! SHOW STOPPING! DECADENT!"
"Everyone loves, loves, loves this recipe - try it - you won't be disappointed!!!!!"
"One of the best cheesecakes I have made! Baking time is off, I baked it for 90min and it was perfect!"
"I've made this cheesecake a few times now! It is amazing! I usually only use 3 packages of cream cheese and about 1/2-3/4 cup sugar! I definitely recommend this recipe!"
"I have made many cheesecakes. This is very hard to beat in taste and texture. Looks and tastes fabulous. Will make again and again. Freezes very well too"
"This was my first time ever making a cheesecake, and it turned out delicious! I didn't have a springform pan, so I used a small cake round pan. The mocha layer wouldn't fit, and I ended up making a second cheesecake - not that that's a bad thing! This is a new family favorite, and I'll definitely be making this again."
"I Was in the mood to make a cheesecake for our Sunday dinner guests and this one looked good. I made it with a 10 inch tin and just googled how to adjust the recipe. Basically had to multiply the ingredients by 1.2. It turned out rich and creamy and very addictive!!! Will make again and see if I can get away with lower fat cream cheese and a tad less sugar!!"
"This cheesecake is incredible! I've made it many times and receive raves every time. Friend can't believe it's home made, it always comes out just as pictured. A real keeper - but make small slices, as it is so rich."
"I made this recipe three time over the past holiday and this was the best chocolate cheesecake I ever had. It was so creamy and a true chocolate taste I am sure I will make it again and again. Definitely, you won't be disappointed."
"I've made this several times and always get raves and requests for the recipe. One of my favorites and I don't like coffee!"
"Sorry to say, I was so excited when making this cheesecake for company of 15. I made individual cheesecakes and took hours and the end result was - 25 cheesecakes that didn't even look layered and tasted like they might make you feel ill. There was no contrast between the layers and the top sunk right in, so I hads to dress them up with a squirt of cream, etc... I had to end up eating them all myself because I couldn't throw them away! I was so embarrased after serving them to my guest and as I am used to many compliments about my food and desserts, there wasn't one positive comment this time! :("
"This is a fabulous recipe. I have been making it for years. It is always a hit. I skip the cinnamon."
"This is a fantastic recipe. My husband LOVES this cheesecake. He says it's the best dessert he's ever eaten!"
"This cheesecake is A-MAZ-ING!! I used three packets of Starbucks Via for the instant coffee. Mine turned out as beautifully as the picture, and I hadn't made a cheesecake in like 12 years! Very easy to put together. Mine did take a lot longer to bake, about 90 minutes. But it came out perfectly."
"I made this cheesecake for Mother's day a couple of years ago, and again this year. It was a hit!! Very rich, but isn't most cheesecake? :) https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/292219_3657566452099_1662772082_58756260_812169946_n.jpg"
"This is The Cheesecakes of cheesecakes! rich, creamy with flavor thats to die for! The coffee/ chocolate flavor is perfectly balanced for a mocha lover."
"It's a wonderfull cheesecake.I have made this cheesecake several times and it's always a hit with our guests.Make it with or without the coffee beans but presentation and taste are better with the coffee beans."
"I have made this many times, and it's always loved and devoured. I baked mine 60 minutes today and it was very soft. Do yourself a favor and chill it overnight with the ring on. The last time I made it I removed the ring while it was still warm and it collapsed overnight. I salvaged it by cutting it into chunks, and drizzled chocolate over the top of all of it. It was as delicious as ever, just not a traditional cheesecake in appearance. Have been told it's better than The ********** Factory's one. You will be the star of the party if you make and take this decadent dessert with you!"
"I made this and it is to die for. I added 1/4 cup of sour cream to the cheesecake mixture. My friends all want the receipe. Melt in your mouth!!!!"
"I've made this cheesecake twice. It's a little more time consuming than some cheesecakes but it turns out perfectly and all the people I've served it to just rave about it. Awesome recipe!"
"This absolutely one of the best recipes I have ever made. So easy and is fantastic. Girls, if you're looking for the perfect cheesecake, your search is over. I bought chocolate covered coffee beans for the top, like the picture. We have a candy store that carries them."
"This is an outrageously good recipe and I would make it again and again. In fact, it's the type of cheesecake that gets better after it sits a day or two. Here are some tips. #1-Try using Newman's Own Organic Chocolate Alphabet Cookies, 7 oz. bag. That was the perfect amount for the 1 1/2 cups needed for the crust and the taste is pure and excellent. #2-Make sure your instant coffee granules are fresh, otherwise you may experience clumping, which happened to me today. #3-Definitely bake the cake for a solid hour, if not an hour and five minutes. #4-Avoid overbeating the filling. I did this as well and now the cake is flatter and more heavy looking than previous times I have made it. I think this happened because I forgot to lightly beat the eggs before pouring them into the cream cheese mixture. #5-I struggled to recall the measurement for half the cream cheese mixture at the point where you set aside some for the coffee part and the chocolate part. I think if you measure out three cups, you will be safe. I measured out two for the mocha part and thought that my cake came out looking predominantly chocolate versus a half and half chocolate and mocha. Hope you learn from my mistakes. This cake really is totally worth it and the chocolate covered coffee beans on top make it look really top shelf!"
"Absolutely the best cheesecake recipe I've tried! Very easy, delicious, and beautiful! Almost everytime I'm asked to bring a dessert somewhere, this is the one I take!"
"Make this almost every time we have guests, no guests and I would eat it al myself! SO delicious!"
"Not a fan of cinnamon, so I made without and it still came out great. Will definitely make again."
"Great. Have made this for two gifts. It turned out both beautiful and delicious."
"i first tried this right after it was published about 2 years ago. Ive made it about 5 times all with fabulous feedback and it has won me a few dessert contests at church as well!"
"This was my very first cheesecake I had made. I took it into work for my coworkers and they loved it! Turns out I'm pretty good at making cheesecake!"
"Possibly the best cheesecake I have ever made AND tasted (even from a restaurant). Unreal and tastes better each day aged. Also, I used the lightest kind of cream cheese no name brand and it is STILL amazing! Mocha layer is fab. I used bourbon cookies (with icing) for crust and it was amazing--maybe better than oreo. CRAZY GOOD!"
"When I make it again, it will be with chocolate Graham cracker, but it was delicious and rich! Heard nothing but good things from this recipe !"
"This has very quickly become a family favorite. I've made it 3 times and it always comes out wonderful. LOVE this cheesecake! We like to let it sit out of the fridge for about 30-45 minutes before eating...gives it a nice, velvety texture. Delicious!"
"Love this cheesecake! It's always a hit. Use a good pan and waterbath... it will come out perfect - no changes needed."
"I couldn't wait to try this recipe, but after making it, I would change a couple things. The coffee granules in the mocha overpower the delicate chocolate taste, so I would cut back on the amount. I would also change the crust to just chocolate cookie crumbs, not the whole cookie, as it was a bit slimy with the filling in them."
"Yum! This turned out great. I'll definitely try it again."
"I made this and shared with some coworkers. They loved it! One even asked me to marry them!!! :) It was so good I made it again. This is a huge hit, and will be included in our special dinners."
"Best cheesecake recipe I've ever tried. Every time I have made it, it has turned out wonderfully."
"The best I have ever had! Just love it!"
"This cheesecake is just as amazing as it looks. Will make again."
"Made this cheesecake for my husband's birthday. The guests took the first bite and all you heard was " Oh my goodness!""
"When cream cheese was on sale around the holiday's, I went crazy and bought too much. So, I decided to try this recipe and boy was it worth buying too many cream cheese blocks! This was amazingly good and very rich! A little bit goes a long way! I shared it with lots of family members who also loved it. I also think the texture was a bit more creamy than a cheesecake texture, but with flavor like this... who cares! Will for sure make it again!"
"This cheesecake was fabulous! I altered it slightly by making the mocha layer with less coffee granules, and thinner, but I will be making this often as my new favorite 'birthday cake' ! It's very rich, so it goes a long way, but the kudos will make you happy you made it."
"Ihave never made a cheesecake before, but I desided this was going to be my dessert for our family get together last Sunday. My son swear I purchased it at a food warehouse I am a member and my daugther-in-law, could not get over how delicious it tasted. Everyone loved it. Absolutely this is a winner and a keeper."
"Not difficult to make. Impressive presentation. But if there is a downfall to it, it would be that it wasn't the consistency of, say a NY Cheesecake. If you have your heart set on the texture, you may be slightly disappointed. However, it was creamy and smoothe, and loaded with flavor. Knowing that going into it - would certainly add to your satisfaction of it. Again, if I had any unhappiness with this recipe, it was solely on my wanting more texture versus creamy. Everyone else loved it."
"I got my husband who is known for his cheesecakes to make this for our rehearsal dinner. It was a huge hit, even with his dad who doesn't even like cheesecake!"
"This is a crowd pleaser, and often used with company. People have even asked if I purchased it at a local bakery!"
"Made this cheesecake for a church function. Lasted only 10 minutes. It was a definite hit!"
"soooo goooooood !!!!!"
"Delicious. Just made it again for a coworkers birthday."
"I have made this cheesecake several times with great success, most people take one look and swear that I purchased it from a very expensive bakery. Once they taste it, they absolutely love it.I had one person to offer me $30 to make one for her for a dinner party she was having.If you try it you will love it. I also made it for Easter dessert this year and my nephew who hates coffee loved this dessert.Try it, you'll like it! :)"
"This is a delicious cheesecake for a chocolate and coffee lover!!"
"Delicious...but VERY rich....be sure to cut portions on the small side.I also extended the cooking time to 70 minutes. Definitely going on the favorite list!!"
"Kudos to you, the inventor of this recipe. I made this for my son's birthday, he just turned 38 years old and he is a coffee lover and this was undoubtedly one of the best cheesecakes I have ever made, and I have made a lot of them. Every one went nuts over this cheesecake! Absolutely awesome!"
"I have a question: Is a 10" springform too large to use for this recipe. I have both but I prefer a 10" it makes for a bigger but lower cake. It sounds great and I can't wait to make it. Also, before I make it I foiled my pan and tried it in a pot w/1' OF water, but it is seeping into the cake pan. So I am going to try it again w/a more heavy duty foil and I hope that helps. please let me know. thanks"
"I have a question: Is a 10" springform too large to use for this recipe. I have both but I prefer a 10" it makes for a bigger but lower cake....please let me know. thanks"
"Well worth the time it took to make & chill. Easily one of my top 5 cheesecakes ever made having just had a piece. Very rich flavor and creamy texture, looking forward to making this again & again!"
"I have made this cheesecake several time and it never fails to get rave reviews! Everyone loves it! Well worth the time it takes to make it"
"I won the 2009 Kentucky State Fair blue ribbon with this cheesecake. It's absolutely delicious and, yes, I'll be making it again and again!!!"
"I love this recipe"
"my husband begs for this"
"I made this for a small group of women and everyone raved about it. One women said it was the best dessert she has ever had. It also looks amazing! Thanks so much for the fantastic recipe."
"soooooo gooooood !!!!!!! never any leftovers"
"I made this recipe and everyone that I served it to loved it and wanted the recipe. It was my husband's birthday and he was very pleased. The recipe was very easy to follow and but the time was longer than stated. To be accurate the cake needed 70 to 80 minutes. There were a lot of steps, but nothing difficult. Worth the time, effort and cost."
"To add a comment to the one I just gave, waws that the time on the recipe was not correct. I had to cook it for about 80 minutes. I read the reviews and the auther of the recipe said that the time on the recipe was not correct and 70 to 80 minutes was necessary."
"I made this recipe and everyone that I served it to loved it and wanted the recipe. It was my husband's birthday and he was very pleased. The recipe was very easy to follow and accurate. There were a lot of steps, but nothing difficult. Worth the time, effort and cost."
"I LOVE this recipe, my husband loves it too, and whenever I take it away people always comment on how wonderful it tastes and looks!"
"This is a wonderful cheesecake! It is very rich (not for the faint of heart). I always look for things to make that have the WOW factor and this one definately has it in more ways than one. Thank you Thank you for this recipe!"
"This is absolutely delicious, BUT... I did take the advice of the author of the recipe, and I did bake mine at 325 for 80 minutes (she says 70-80 minutes) but I watched mine closely and went with 80 minutes. Also, for those who may have had other issues, make sure and follow the instructions- take it out of the oven, and cool on wire rack for 10 minutes, then cool another hour, and then refrigerate overnight (Do Not take the sides off the pan - until it has been refrigerated overnight!!!) Patience is a virtue with this one, but if you do it right, you will savor the flavor. Awesome results, Umm one thing I did differently with the oreos, is I removed the filling, and just ground up the chocolate pieces, and then mixed up with the melted butter. Also, I did not have a pan big enough for the water bath, but I took advice from previous ratings, and just put a pan of water below my cheese cake, and it worked beautifully."
"This recipe turned out wonderfully! Everyone liked it, even those who didn't like coffee said it wasn't overpowering. But I think I must have used a too small of springform pan because not all the batter would fit. I had to make mini cheesecakes with the left over batter. Otherwise it was great."
"i've done this and it was so good, my family liked it alot. thanx"
"what are the calories per serving?"
"This is definetly the BEST cheesecake recipe I have ever made. It is my husbands New favorite and I will be making it for his birthday every year from now on!! Thanks for the great recipe!!"
"Sue,This is absolutely the most wonderful cheesecake I have ever had. I made this for a church function and it was described as a very Decadent dessert. I am making it right now. Fabulous ... thanks for sharing Robin"
"Thank you for all of the wonderful comments! Some of you have mentioned that your cheesecakes are soft in the middle; I cook mine for 75-80 minutes. I hope this helps you."
"OH my! My girlfriends will absolutely love it!! "
"This cheesecake got rave reviews! I even got asked to make a couple for a graduation party! It looks so good, people have a hard time believing it was homemade! I had to extend the baking time for an additional ten minutes to get the mocha layer to set up. I also used mocha M & M's (found at Target or Wal-Mart with the specialty chocolate) instead of the coffee beans, so pretty, see profile pic."
" This cheesecake was soooo goood not 1 piece left .... i just put water in a pan on the rack below the cheesecake ... turned out great ... i will make this many times... thanks for a greeeat recipeTruffles
"I made this for a Christmas party and it was a hit.Marie"
"ive made it twice already and everyone loves it,,, but it is so sinful!"
"I make cheesecakes all the time and am always looking for something new to WOW my friends and family. This definitely did the trick. It turned out beautifully and tasted great!"
"Made this for my husband's birthday -- was terrific! I never even got to the topping part and we all loved it! Even my three-year-old asked for more! Definitely a keeper."
"I made this and it was an absolute hit - with everyone!!! It is so rich; cut small slices, but when you do that, you can go back for more. I got 2 marriage proposals from friends' husband :), and my husband thought it terrific!!I did use the water bath method, and it turned out perfectly: set just right. Texture and taste were perfection. It is now one of our favorites.arslp"
"Made this for 4th of July. Turned out great, everyone raved. It did take longer than suggested time to set, approx 20 addl minutes using water bath. Also, be sure to refrigerate overnite if possible before removing from pan."
"I did not do the water bath because Ididn't have a big enough pan. I baked the recommended time and my mocha layer was not set. I am wondering how I should have adjusted the timing..."
"I tried this recipe recently and had great disappointment. After the 50 minutes of bake time it was still soft and jiggly so I left it to bake longer. In the end I baked it almost double the required time. Ten minutes after I removed the sides of my spring form pan, the top layer split in two and slid off the the bottom layer, half going left and half going right. It was very sad. After reading all these rave reviews I realize that it was me but I don't know for the life of me what I did wrong. Any ideas? I always for recipes to the letter."
"I baked this the maximum time and while it was delicious, I felt that it was a little soft (underdone). Did anyone else have this problem? Should I increase the baking time a little or maybe the oven temperature?"
" Rusty, I've had the same problem as you had with your crust. I no longer use cream filled cookies to make my crust. I think the cream filling melts and makes a big mess. I use chocolate graham cracker crumbs to make my crusts.Herer is what my daughter-inlaw said about this cheesecake..."Mike brought me a piece of your mocha cheesecake! Hands down, it is the best cheesecake I've ever had! It was better than my favorite cheesecake at DeBrands. I'd love to have the recipe. Of course I'd love to have a springform pan to make it in too! (My birthday is coming up...hint, hint, wink, wink!!!!)"
"I used a cookie sheet the first time that I baked this and then filled it up to the top with water and then was very careful when I removed it from the oven. I also put a small baking pan with water to the side.Last night I used the bottom broiler pan and I was able to put almost an inch of water with that. I see that Rusty used chocolate covered coffee beans. I did not use them either time that I made it. "
"This is a perfect delicious silky cheesecake. I baked it for an additional 10 minutes, Simply heavenly!"
"This is THE BEST Cheesecake I have even made! It is absolutley beautiful and tastes like silk! Perfect recipe!"
"I baked this cheesecake last night and it was FABULOUS!!! I didn't have a pan big enough to bake it in a water bath so I reduced the baking temp and baked it longer and slower, watching it carefully. I learned a long time ago not to use cream filled cookies for a crust if I want to remove it from the springform pan bottom. I use chocolate graham crackers for a chocolate crust. The cheesecake has a wonderful flavor and creamy texture. I give it TWO thumbs up!! To the person whose layers mixed together - Maybe your chocolate chips were not cooled enough. My layers were great. I'll definitely bake this again."
"I also might add that my husband is a diabetic, so I modified this recipe. I used sugar free chocolate cream cookies for the crust and used 1 1/2 cups of granulated Splenda instead of sugar. It came out great, and you'd never know it was made with Splenda. There is some sugar in the chocolate chips, so it's not totally sugar free, and it's certainly not low calorie, but a definite repeat recipe. My family liked it even better than the Turtle cheesecake that I make."
"Thanks charlu for the help with the foil!"
"I have made this cheesecake twice now. It has turned out beautiful both times...Some hints for successful removal and preparing I use a food processor to make my oreo crumbs. I do not add the butter I only add the oreos. Then I melt the butter and combine it with the cookie crumbs, I then stir it around and pour it into the greased crust and then press it firmly.
About the pan, I wrap the bottom of my springform pan with foil and then pop the bottom back in, I leave plenty of foil overhanging on the bottom. I then grease the whole interior of the pan lightly. *note* I use crisco when I grease it. The next day it makes it real easy to remove because you can peel the foil off the cheesecake. I do not run a knife around my pan. I have a non stick pan and it does not stick.I also bake it for more then the alloted time. I cook it until I can lightly touch the top of the cake and it does not make a mark. I add about 10 to 15 minutes. I use a stand mixer to prepare my ingredients for the cheesecake. That makes it easier as well.. I hope you have better luck next time. "
"I made this yesterday for Easter dinner today. It looks divine BUT the bottom of the bottom of the springform pan is hardened grease! I was hesitant to grease the bottom of the springform pan but did follow the instructions. I hope I'm not sorry! I hope the bottom of the pan isn't hardened grease when I cut the slices?? Anyone have any opinions with this???"
"Regarding the foil. I placed the pan on the foil square and molded the foil securely around the bottom and up the sides of the pan to the top. Any foil that extended past the top I just sort of folded back out of the way. This cheesecake was so beautiful and delicious and rich! And not nearly as labor-intensive as I feared. Next time I'll put a circle of parchment in the bottom of the pan so it can be removed (after the sides) from the cheesecake before serving as I had some difficulty getting pieces off of the bottom with the crust intact."
"I want to make this cheesecake but I have a question about it. When the step says to"Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan." Are you suppose to wrap the foil all around even the top of the cheesecake or just securely around the bottom? "
"This gets 5 stars for taste and appearance...it was absolutely beautiful (even without the bean garnish) and the flavor was amazing, even for non-coffee drinkers. My only issue was the baking time. I baked it exactly 50 minutes and the cheesecake was the picture of perfection; set on top and not a single crack. I was delighted. That is, until I cut into it the next evening and discovered it wasn't done in the middle and oozed out around the knife. There had been no indication that it wasn't done, so I was very disappointed and a little embarrassed to be serving it to guests. However, it was still a hit and so delicious. Next time I make it I'll up the baking time by probably 10 minutes, even if it looks done after 50."
"I took this cake to a church pitch-in and it was the first dessert that was gone. Everyone loved it. Instead of using semisweet morsels, I used dark chocolate to add to the richness."
"I got raves with this recipe at a Super Bowl party a couple of weeks ago. Even people who told me they don't usually like many sweets, loved it (and he's a gourmet cook!). This will definitely be served again but it will have to be to more than just my husband & me. Very rich. Suzanne T"
"My family traditionally celebrates 4 January birthdays, a February anniversary & birthday with a mass dinner at a restaurant with dessert at someone's home afterward. When I saw this cheesecake on the cover of my "Taste of Home" I KNEW what dessert was going to be this year. It was so rich and creamy and CHOCOLATEY, with just enough coffee taste to perk it up (pun intended). We all groaned happily as we savored every bite. This is a definite keeper (the recipe - the cheesecake is a goner!).Yes - keep the slices small; a little bit goes a looongg way."
"This very rich and you'll only want to eat a little piece at a time. I didn't have any chocolate-covered coffee beans...knew it'd be good without them. I only had enough ingredients on hand for half of the recipe. I baked it in a 9-in. glass pie plate. That was good enough size for my sister & myself along with our parents. My mom & I are diabetics but we both did have a little slice of it though. My sister's been taking small slices of it to work in her lunch. Half of a batch is the right thickness for us. I feel that when I make this for a family reunion or people coming to our house, I'll only make half of a recipe, either just half or make a whole recipe and split it among two 9-in. glass pie plates. May not have any wasted, if not very little when others eat it. Not everybody likes the coffee & chocolate flavors mixed, if not like the coffee flavor."
"A picture would be nice"