I promised that I would be publishing my recipe for Frozen Mocha Cheesecake today. So now, I am keeping that promise!
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.
One Dish Chicken Tagine with Almonds and Apricots
Lightly Steamed Snap Peas
Tri-Color Pearled Couscous
Crusty bread and butter
Frozen Mocha Cheesecake
For more information about the appetizer and main course, go to yesterday's post An Easy Dinner Menu - Perfect for Company.
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.
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!