Mocha CheeseQUAKE Recipe!

 
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Alright you guys! I think I’ve done it! At least I’m happy with how I finally got it to come out. I’m going to keep this blog post pretty short, if you want to read the whole harrowing journey, you can pop over to the cheeseQUAKE attempt 1 & 2 post!


So the basic changes I made during this attempt was I made a Swiss style meringue, added some gelatin and chocolate. All of these things both added to the structure/stability of the cheesecake as well as added that highly sought after jiggle. I AM SO EXCITED THAT IT WORKED YOU GUYS DON’T EVEN KNOW!!

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Ok, so, the first change I made was that I added chocolate into the creamcheese mixture once that was off the heat. The hot mixture melts the chocolate and I just whisked it until it was nice and smooth. Then I set that aside and separated my eggs, same as before.


Egg whites went into the bowl of my mixer, and the egg yolks went into a big mixing bowl. This is where I deviated from the old recipe. I put a pot on the stove with about an inch of water in it, then put my mixer bowl with the egg whites/sugar over the top of the pot. The bottom of the bowl shouldn’t touch the water otherwise your eggs will cook. You just want the heat from the steam that’s created from the water in the pot to gently heat the egg whites/sugar until they’re hot to the touch (about 110-120ºF).


While those heat, make sure you whisk them regularly. Once they’re hot to the touch and there aren’t any remaining sugar granules that you can feel, remove the bowl from the pot and place it immediately onto your mixer with the whisk attachment. Whisk those on medium-low speed until you get stiff peaks.


While the egg whites start to whip, bloom 1/2 sheet of gelatin in some ice water. Once that’s soft, add it into the egg whites while they’re still hot and whipping up.


Follow the steps on the last post here’s the link again and you’ll be good to go! You could do it without the chocolate and with just some vanilla extract if you want, all you’d have to do is add it in during the same stage that you’d add in the chocolate.


Well there you have it! I’ve put the recipe down below with detailed methodology! Now go forth and enjoy the shaky goodness!

Mocha CheeseQUAKE!

  • prep time: about 30-45 mins
  • cook time: 2 hrs
  • total time: 3 hrs 30 mins

Ingredients:

  • 6 oz Cream Cheese
  • 3 T Butter
  • ⅓ c Heavy Cream
  • 4 oz Dark Chocolate
  • ¼ c. Liquid Coffee
  • 6 ea. Egg Whites
  • ¼ c. Sugar
  • ¼ c. Brown Sugar
  • ½ ea. Sheet Gelatin
  • 4 ea. Egg Yolks
  • 2T Flour
  • 2T Cornstarch

Instructions:

  1. In a pot on the stove, heat cream cheese, butter, and heavy cream.
  2. Whisk together until smooth, then remove from heat.
  3. Add in chocolate and coffee and whisk until chocolate has melted and the mixture is silky smooth.
  4. Set that aside.
  5. Separate your egg whites into the bowl of your mixer, and put the yolks in a large mixing bowl.
  6. In a bane marie on the stove, place your bowl with the egg whites and add your sugars.
  7. While the egg white mixture heats, whisk often to make sure sugar and whites are evenly combined.
  8. Once the egg whites and sugar are no longer grainy and hot to the touch, remove from the heat and place on your mixer with the whisk attachment.
  9. Whip on medium-low (no faster than the middle speed on your mixer! This is very important!)
  10. While those start to whip, bloom the gelatin in some ice water. (blooming gelatin basically activates it and makes it ready to dissolve into whatever you’re putting it into).
  11. Add bloomed gelatin to the mixer while the egg whites are still hot/warm and whip to stiff peaks.
  12. Meanwhile, whisk the yolks by hand until they’re lighter in color and slightly fluffy.
  13. Add in your cream cheese mixture from the beginning.
  14. Sift your flour and cornstarch into the bowl, and mix until smooth.
  15. Once your whites are at stiff peaks (be patient), GENTLY fold them into the mixing bowl with the rest of the ingredients.
  16. Spray an 8” springform pan all over, and cover bottom AND sides with parchment paper.
  17. Pour batter into prepared pan, you can make a graham cracker crust if you want, just make sure to do that before putting the batter in, however traditionally the Japanese style cheesecake doesn’t have a crust.
  18. Wrap the bottom and sides of the pan with foil and place on an un-lined sheet tray.
  19. Place into the oven and pour HOT water into the sheet tray. Be careful not to get any into the cheesecake itself.
  20. Bake at 325ºF for 30 mins, then turn the heat down to 300ºF and bake for 1 hour and 30 mins.
  21. At this point, with the oven door still closed, turn the heat off and let the cheesecake cool down slowly with the oven.
  22. Once Cool, remove from the oven and sprinkle some powdered sugar ontop.
  23. Enjoy!
 
DESSERTstersLindsay Millercheesecake, mocha, chocolateComment