Wednesday, March 25, 2015

A Favorite Dessert: Frozen Mocha Cheesecake

I promised that I would be publishing my recipe for Frozen Mocha Cheesecake today.  So now, I am keeping that promise!

cheesecake, frozen desserts, mocha, cheesecake

In my post yesterday, I wrote about a meal I recently served to some friends.  Everything was quite simple to make, and almost the entire meal preparation could be completed in advance. 

Sometimes it can be hard to know what to serve with a new recipe.  Without ever having tasted it, choosing complementary side dishes can be difficult.  I was very pleased with my selections this time, and I quite possibly might make the entire meal exactly the same way again!  We served a dry Riesling with dinner.

Menu
Appetizer: 
Asparagus Tart

Main Meal: 
One Dish Chicken Tagine with Almonds and Apricots
Lightly Steamed Snap Peas
Tri-Color Pearled Couscous
Crusty bread and butter

Dessert: 
Frozen Mocha Cheesecake 
Decaf Coffee

For more information about the appetizer and main course, go to yesterday's post An Easy Dinner Menu - Perfect for Company.
  

But now - - - it's time for me to write about dessert!


cheesecake, mocha, recipe

I have been making these Frozen Mocha Cheesecakes longer than I've been married to my husband! I no longer remember how I came across the recipe.  I may have begged someone to write it down, after they served this dessert to me. Or perhaps I cut it out of a newspaper or magazine.

One thing is for sure - I didn't get the recipe from the Internet, as I didn't even own a computer the first time I made it! (That was back in the dark ages!) I've discovered a few ways to improve upon the original recipe; the version I am sharing here includes my revisions to both the ingredients and the method.

A couple of helpful tips:

Shaping the crust in the spring form pan is the only slightly tricky part of this recipe. IF this step really intimidates you, a possible substitute would be to pour the filling in one or two store-bought ready-made chocolate graham cracker pie crusts.   The homemade version (with additional crumbs sprinkled on top) is worth the effort, however - and if your crust looks a little less than perfect it is unlikely that anyone would care! 

The most important tip that I can give you - be sure the cream cheese is soft before you mix the ingredients.


Frozen Mocha Cheesecake Recipe


To make the Crust:

2 sticks (or 1/2 cup) butter
1 and 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/4 cup cocoa
pinch of salt
Melt butter in a medium saucepan over medium heat. Add crumbs, cocoa, sugar and salt. Mix until well incorporated. Reserve about 1/2 cup of these crumbs for later use.
Press remainder of crumb mixture into an un-greased, 9-inch spring form pan to form a crust for the cheesecake.  (Cover the bottom of the pan completely, and press crumbs up the sides evenly, leaving the top inch of the pan uncovered.)

To Make the Filling:

8 ounces reduced-fat or regular cream cheese  - softened.
14 ounces fat-free or regular sweetened condensed milk
5 ounces Hershey's Chocolate Syrup
1 tbsp. instant espresso coffee powder, dissolved in 1 tsp. hot water
1 cup heavy whipping cream, beaten until stiff.
Using an electric mixer, beat the softened cream cheese until light and fluffy. 
Add condensed milk, espresso mixture, and chocolate syrup. Beat well. 
Fold stiffly beaten whipped cream into cheese batter. Stir (fold) until whipped cream is incorporated, but mixture may appear marbled. 
Pour mixture into prepared pan, and smooth top with a spatula.
Scatter reserved graham cracker crumb mixture on top. If crust seems too high, it can be carefully leveled evenly, and those crumbs distributed on top.
Cover top of pan with saran wrap or foil.  Freeze, overnight or for at least 12 hours.
To serve, allow to soften at room temperature briefly.  Release and remove sides of spring form pan.

slice of cheesecake, frozen cheesecake, mocha
IF  any of the cheesecake has not been served, replace the sides of the spring form pan and cover tightly.   Keep frozen.

This would be the perfect dessert to keep in the freezer for unexpected company.  In my house however, it is almost always gobbled up right away. 

Do you have a favorite dessert recipe that you have made repeatedly? 

This post may be linked to one of the great link-up parties I follow and list on my blog. Check them out!

10 comments :

  1. OMG! That looks absolutely delicious! I pinned it as well as shared it. If I lived in your house I would weigh 500lbs!

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    1. Thanks for sharing it Rena! That's why I don't make this more often than I do!

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  2. A piece of cheesecake every year or two is enough for me. I am not usually a fan. This image has reminded me it has been several years since my last piece though... (drat you.)

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  3. Cheesecake. Enough said with that one word. And then you went ahead and added mocha. It would definitely be gobbled up at my house too!

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    1. The mocha - and the Hershey chocolate flavoring definitely makes this pretty decadent !

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  4. Not only does this cheesecake sound delicious, it's beautiful!

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    1. Thanks! I had fun taking these photos!

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  5. This looks and sounds fabulous!
    I liked your expression "the dark ages".
    My husband's favorite expression to use when describing something in his younger years is "that was back when the Dead Sea just had a virus"! He came up with that one himself.
    I would have to say that once a year (well almost every year) my favorite dessert to make is a fresh peach pie.

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  6. I may have to borrow that expression! He is so funny! I bet you make an awesome peach pie Lynn!

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Many thanks to everyone who leaves a comment here!