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Author:
Franco Salzillo
Hello everyone! Today we’re preparing a decadent mocha truffle cheesecake, three of my favorite words right there. Actually, the recipe is in the name, we’re crafting a coffee-scented cheesecake over a chocolate crust and we’ll top it with a thick chocolaty truffle layer.
So, here’s the deal, mocha is the combination of chocolate and coffee, and we’ll achieve this combo at many levels. First, there’s the Oreo crust, because who doesn’t love a good Oreo crust, right? We’re making ours from scratch, but you can just buy it if you’re in a hurry.
Then we have the cheesecake, and we’re adding a shot of espresso to create the mocha flavor. And because I was thinking of an easy recipe for you, I decided to go with my special no-bake cheesecake in case you don’t want to use the oven this time. (Traditional cheesecakes are cooked in a ‘bain-marie,’ and they’re a pain!)
Finally, we have truffles. So, what are truffles? Well, truffles are small round ganache one-biters (heavy cream and chocolate mixture) often cover in cocoa powder, and that’s precisely what we’re doing — a ganache layer dusted with cocoa powder.
If you have an electric mixer, this recipe is quite simple, but make sure you cook your mocha truffle cheesecake ahead of time because it needs quite some time in the fridge to set properly.
Crust:
Cheesecake:
Ganache:
Start making your cheesecake crust mixing the crushed Oreo cookies, sugar and the melted butter to form a paste. Press it into a 9-inch pie mold with your fingers on the bottom and sides. Try to achieve a consistent thickness.
Freeze the crust for 20 minutes.
Meanwhile, in a large bowl, whip the heavy cream into stiff peaks and reserve.
On a separate bowl mix the rest of the ingredients until smooth.
With a spatula fold the whipped cream with the cheesecake mixture until fully incorporated without breaking the whipped cream’s air bubbles.
Pour your cheesecake and whipped cream mixture over your crust and smooth down the top.
Refrigerate your cheesecake for 6 hours.
To make the ganache, heat the cream until boiling point and pour it over the chopped baker’s chocolate. Let it sit for 2 minutes and stir gently until smooth.
Pour your ganache over your chilled cheesecake and refrigerate overnight.
Dust your cheesecake with cocoa powder before serving for the authentic truffle feel.
