For all you mocha lovers out there try this twist on a classic cheesecake. The malted cocoacake crust is a great balance to the creamy coffee filling - mocha at its finest!
Effie’s Coffee Cheesecake in a Cocoacake Crust
- 1 pkg. Effie’s Cocoacakes
- 2 oz. melted butter
- 1 lb. cream cheese, room temperature
- ¾ c. granulated sugar
- ½ t. salt
- 4 eggs
- ½ c. sour cream
- 2 t. instant espresso
- 1/4 c. hot water
- ½ c. coffee liquor
- ½ c. Chocolate Espresso Beans, crushed for garnish
Using a food processor grind the Cocoa Cakes into an even crumb. Transfer to a bowl and combine with the melted butter to form a moist meal.
Press the Cocoacake crumbs into the bottom of the 8 inch spring form pan and distribute evenly.
Refrigerate the crust for at least one hour before filling OR bake in a 350 degree oven for 7 – 8 minutes to help the crust set. Cool before filling.
Pre-heat the oven to 400 degrees.
Stir instant espresso into hot water (alternatively you can use a 1/4 cup strong brewed coffee). Bring to room temperature.
In the bowl of a mixer beat the cream cheese, sugar and salt until fluffy. Add the eggs one at a time mixing well after each addition. Mix in the sour cream, cooled espresso and coffee liquor.
Pour the cheesecake filling into the prepared crust and bake for 20 minutes at 400 degrees. Reduce the oven temperature to 250 degrees and continue baking for 45 – 50 minutes. The edges of the cheesecake should puff and the center of the cheesecake should jiggle slightly.
Remove from the oven and let cool completely. Refrigerate the cheesecake for at least 4 hours to set.
Before unmolding sprinkle the cheesecake with the crushed espresso beans. Run a thin knife around the edges and un-mold.