Mocha Cheesecake
Subsequent to making this cheesecake yesterday, I have to admit that this is the first time I've actually searched up the difference between an espresso, cappucino, latte, americano, macchiato, mocha, and Cafe au Lait. I mean, before, if I went to McDonalds or Starbucks I'd just know a latte as that coffee that tastes mild and milky and americano as that watery black one. What's the big deal about them anyways, right?
But anyway, this cheesecake is called a "Cappucino Cheesecake" by Food 52. Well according to my research, this cheesecake should be named a mocha cheesecake. It has a chocolate crust, a coffee filling, and whipped cream topping. A mocha is supposed to be chocolate + espresso + steamed milk. Now as for a cappuccino, it has a 1:1:1 ratio of foamed milk, steamed milk, and espresso. So...yeah.
Now to the main character here, the cheesecake. It was originally supposed to be baked in a 10-inch pan but I used an 8-inch. At first I thought of scaling down the recipe using the formula from The Tough Cookie (I've done it many times and they worked fine), but this recipe with its divisions of ingredients and oz units was impossible to scale down. Like what is 1.03 oz supposed to mean??! So I gave it a go regardless of cake pan sizes and it worked out perfectly. If I baked this in a 10-inch I have a feeling it would be as flat as a pancake.
Besides, now that I'm staying with a larger family, big batches of batter or dough don't seem to matter anymore. Everybody said this cheesecake was delicious, but should be eaten slowly with strong espresso. I agree - This cheesecake is just like a larger cheesecake form of a cup of sweet mocha with all its layers.
Oh yeah, what's a frappuccino??
Mocha Cheesecake (Makes one 8-inch cheesecake)
Ingredients
CRUST
5oz ground graham crackers
2 oz white granulated sugar
1 tbsp. cocoa powder
pinch of salt
3 oz butter, melted
CHEESECAKE
12 oz granulated white sugar
1 lb + 8 oz cream cheese, room-temp.
5 eggs, room temp.
2 tsp. vanilla extract
1/2 cup heavy cream
2 tbsp. instant coffee powder
TOPPING
1 cup heavy cream
2 tbsp. powdered sugar
dark chocolate for shaving
Instructions
1. Fill electric kettle to the limit with water and boil.
2. Butter the springform pan and wrap the base with 3 layers of aluminum foil.
CRUST
3. Whisk together graham cracker crumbs, sugar, cocoa powder, and salt until thoroughly incorporated. Add melted butter and cut with a spatula until combined.
4. Pour mixture to the pan and press down firmly with hand and spoon. Keep refrigerated.
CHEESECAKE
1. Add cream cheese to a LARGE bowl and beat with a handmixer until creamy. Add sugar and beat at lowest speed until fully blended. Constantly scrape down the sides of the bowl.
2. Add eggs one at a time and take your time by whisking by hand after each addition thoroughly.
Preheat oven at this point to 325 degrees F.
3. Warm heavy cream in microwave until hot so that the instant coffee powder may fully dissolve in it. Stir them together until homogenous.
3. Add vanilla extract with the coffee mixture to the batter and whisk by hand until blended. Finished batter should be somewhat thin and smooth.
4. Pour the batter into the pan lined with crust. Place the pan on a baking tray in the oven. Fill the baking pan to the brim with the hot water from the kettle earlier.
5. Bake for about 1 hour 30 minutes. According to Food 52, a finished cheesecake should "jiggle like jello, not wiggle like a wave".
TOPPING
6. Meanwhile, beat whipped cream and powdered sugar with handmixer until stiff peaks form and bowl can be held upside down without contents droppping.
7. Cool cheesecake in oven for about 15-30 minutes with the door cracked ajar.
8. Transfer pan to room temperature and cool completely. Refrigerate overnight.
9. The next day, dunk pan in warm water then place on a towel. Run a plastic knife around the edge and release springform.
10. Spread whipped cream over the surface and grate with a potato peeler some dark chocolate over the top.
11. Slice with a big knife dunked in hot water and wiped with a paper towel. Enjoy!
Recipe adapted from Food 52: http://food52.com/recipes/11254-cappuccino-cheesecake