This decadent chocolate mocha cheesecake combines rich flavors of chocolate and coffee and is infused with a nutty almond taste.
I’ve joined three blogging friends for a monthly virtual book club. On the fourth Thursday of the month, we share a home-decor post inspired by our book. This month’s selection was Murder on the Orient Express, and I chose to style a dessert bar inspired by the restaurant car on the Orient Express of the 1930s. You can read that post here. On the following Saturday, each blogger shares a related culinary post.
Inspiration for Chocolate Mocha Cheesecake
The Orient Express of the 1930s had several lines. The book features the Simplon Line with service between Istanbul and Paris. I took my inspiration for my culinary post from the regions serviced by the luxury train.
Cheesecake has been wildly popular throughout Europe for centuries. Since the train ended in Paris, but the main character’s ultimate destination was London, a form of cheesecake seemed appropriate.
Coffee adds the mocha flavor in this cake. I found a Turkish proverb that states: “The memory of a cup of coffee lasts 40 years.” Coffee became popular in Turkey in the 15th century and was seen as a symbol hospitality and friendship.
Chocolate Mocha Cheesecake
- Springform pan
- 1 Large mixing bowl
- 2 small mixing bowls
- Electric mixer
- 24 chocolate wafers
- 1/4 C melted butter
- 2 T instant coffee dissolved in 1T of water
- 1/4 t ground cinnamon
- 32 oz cream cheese at room temperature
- 1 1/2 C sugar
- 1/4 C four
- 1 1/2 t vanilla extract
- 1/2 t almond extract
- 4 large eggs
- 2 C semisweet chocolate chips
- 1/2 C semisweet chocolate chips
- 3 T butter
- Grease 9-inch springform pan
- In a small bowl, mix wafer crumbs and butter; press into bottom of prepared pan
- In another small bowl, mix coffee, water and cinnamon; set aside
- In a large bowl, beat cream cheese, sugar, flour, vanilla and almond extracts until smooth; add eggs and beat until combined
- Divide batter in half; stir melted chocolate into one half and pour over crust
- Blend coffee mixture into remaining half and pour over chocolate layer
- Wrap heavy-duty foil around bottom of springform pan and place in large baking pan; add one inch of water to larger pan
- Bake at 325 degrees for 60 to 75 minutes or when top has a dull appearance
- Cool on wire rack for 10 minutes; loosen rim and refrigerate overnight
- Remove rim from pan
- To make ganache, melt chocolate chips and butter in a microwave; stir until smooth and spread over cake
More culinary delights
To see the culinary delights of my fellow Virtual Book Club bloggers, visit the links below the photos.
From left to right: Crystal of Sweet Valley Acres, Lynn of Living Large in a Small House, Cindy of Reinvented Delaware
I’m not much of a sweet eater but I do like cheesecake. I’m going to have to give this one a try. Thanks so much for joining us on the Virtual Book Club journey. Both of your posts were amazing!
I can’t wait for next month.
Thank you so much for including me in this journey! I’m having fun with this and am excited for each new month!
Chocolate and cheesecake all in one place?? Sounds decadent! That’s my kind of dessert 🙂 Pinning!
It is decadent and delicious! Thank you Cindy!
Such a beautiful dessert and I bet it is delicious too!