I promise this the last of the mini cheesecakes for a while, but after seeing the full size version of this cheesecake in Taste of Home, I just had to try scaling it down. It worked. Of the 3 mini cheesecakes I’ve posted, the mocha cheesecake version is the best.
Double Layer Chocolate Mocha Cheesecake
4 chocolate sandwich cookies, crushed
1/2 tablespoon melted butter
4 ounces cream cheese, softened
3 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/2 tablespoon all purpose flour
1 large egg white
1/3 cup (2 oz) melted semi-sweet chocolate chips
1 teaspoon instant coffee granulates dissolved in 1 teaspoon boiling water
Sweetened whipped cream or whipped topping
Garnish: Cinnamon, Chocolate syrup – Up to You…coffee beans maybe??
Preheat oven to 325 degrees F. Line inside of a petite loaf pan (2 cup capacity) with non-stick foil.
Mix crumbs and butter and press into bottom of pan.
Beat cream cheese, sugar and vanilla until smooth. Add flour and stir until mixed. Add egg white and stir until mixed. Measure out half (about 1/3 cup) of the cheesecake mixture and set aside. Add melted chocolate to remaining cheesecake mixture in bowl and stir until well-mixed. Spread chocolate mixture over crust.
Combine reserved cheesecake mixture with the dissolved coffee and stir until well mixed. Spread evenly over chocolate layer.
Set pan in a larger (square) pan and fill larger pan with warm water so that water comes halfway up sides of petite loaf pan. Place on center rack of oven and bake for 28 minutes.
Remove petite loaf pan from water and let cool on a cooling rack to room temperature (about an hour). Spread now-cool top with whipped cream and transfer to refrigerator to chill for another 2-3 hours.
When ready to serve, grasp foil and lift little cheesecake from pan. Slice in half and plate each square. Sprinkle with cinnamon or drizzle with chocolate syrup or garnish any way you want.
For a cleaner cut, freeze the cheesecake before cutting in half.
Serves 2 (1 loaf, divided in half)