Almond Mocha Fudge Cheesecake

Monday, June 1, 200911comments

Almond Mocha Fudge Cheesecake
Almond Mocha Fudge Cheesecake

I've been too busy to blog lately. I have another 3 weeks of Intersession at college before I'm free for the summer...just can't wait.

I did manage to whip together this amazing cheesecake when we were entertaining a group of appreciative ladies last week. This is one of the best cheesecakes I have ever had. See if you agree. ;)

Grease bottom but not sides of a 9 or 10 inch springform pan.

Mix together and press into pan :

1 ½ cups Oreo Cookie Crumbs
1/3 cup melted butter
3 tbsp sugar
Cream together:
1 ½ pounds cream cheese
1 ¼ cups sugar

Add, one at a time:
3 eggs

Then add
2 tsp vanilla extract
¾ cup whipping cream

Blend until smooth and divide mixture into 2 equal portions.

To the first half of the mixture, stir in:
1 ½ squares unsweetened baking chocolate, melted
(In a pinch you can substitute 1/2 cup cocoa but add another ¼ cup whipping cream)
Pour into bottom of prepared springform pan.
To the second half of the mixture, stir in
1 ½ tbsp espresso powder, dissolved in
½ cup heated whipping cream
Carefully spoon this mixture over the top of the chocolate mixture already in the pan

Bake at 325 degrees F for about 50 minutes to an hour or until the surface of the cake no longer looks glossy. Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with Ganache glaze.
Ganache glaze:
In a heavy bottomed pot, scald but do not boil
¼ cup whipping cream. Then melt on low heat, ¾ cup semisweet chocolate chips. Pour over cooled cake or to create Ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used. Garnish with ½ cup toasted slivered almonds.
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+ comments + 11 comments

June 1, 2009 at 11:26 PM

It looks amazing and I bet it tastes even better. Nice photo!

June 2, 2009 at 2:24 PM

It looks so delicious
Thank for sharing

June 6, 2009 at 9:27 AM

What a great looking cheesecake. Perfect combo.

June 15, 2009 at 11:38 AM

Your Recipes site is really great and looking gorgeous! So I've added your site into my blogsite: & I hope you will add my blog into your site too.

Basic Meatloaf Recipe

August 30, 2009 at 3:54 PM


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
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To add your site to the Petitchef family you can use or just go to and click on "Add your site"

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May 26, 2010 at 4:51 AM

Oh yes one more question, this do not need water bath baking ?

May 26, 2010 at 4:51 AM

I love your blog and this recipe is amazing, I am thinking to try this at home, can i know:
how much is the chocolate (in gram) use for the cheesecake?


May 31, 2010 at 2:32 PM

Hi Simone, about 200 grams should do it for the chocolate. You can bake it in a water bath if you prefer. I now make all my cheesecakes this way.

November 2, 2010 at 10:07 AM

Your cakes look unbelievable!!

April 19, 2012 at 3:54 PM

Going to attempt to make this cake this weekend. Just one question, your recipe calls for 1 1/2 pounds of cream cheese. How many block of cream cheese would that be?

April 19, 2012 at 4:18 PM

That's 3 regular 80z (250 gram) sized blocks of cream cheese

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