My recipes come from a variety of sources in print, online, and in my head. Here you can find links to online sources and the full recipes of those I’ve created (or at least liberally adapted).

From February: Mocha Cheesecake(pdf).

1½ cups Oreo cookie crumbs

¼ cup butter, melted

16oz Cream Cheese

1 cup sugar

1 Tbs corn starch

3 eggs

2 tsp vanilla extract

¼ tsp salt

24 oz sour cream

2 ½ cups of chocolate, chopped (semi-sweet and/or white; if using white chocolate, use baking chocolate and not chocolate chips)

2.5 Tbs instant coffee granules (4 packets Nescafe Taster’s Choice)

¼ tsp cinnamon

1 Tbs hot water

3 Tbs. butter


  1. Combine cookie crumbs and butter, press into greased 9” springform pan and bake 350 degrees for 10 minutes.
  2. Beat cream cheese and sugar in mixer with whisk attachment until creamy.
  3. Beat in corn starch.
  4. Add eggs one at a time, beating between additions & scraping down the sides as necessary.
  5. Beat in vanilla and salt.
  6. Beat in sour cream, just until blended
  7. Melt 2 cups of chocolate in microwave in 20 second bursts at 50% power, or according to package directions. Set aside to cool.
  8. Combine instant coffee, cinnamon, and hot water in small bowl.
  9. Wrap springform pan with pre-baked crust in double thick aluminum foil.
  10. Divide the cheesecake batter in roughly half, one portion slightly smaller
  11. Into smaller portion, add melted chocolate and pour onto chocolate crust.
  12. Add coffee mixture to remaining portion and spoon on top of chocolate layer.
  13. Place springform pan into larger roasting pan and surround with hot water 1 inch deep.
  14. Bake 350 degrees for 60 minutes, then without opening the oven door, turn off the oven and let cool 1 hour.
  15. Remove from oven and cool to room temperature on wire rack.
  16. Melt together butter and remaining ½ cup chocolate chips and pour over top of cooled cheesecake

Chocolate ganache:

  • 2 C whipping cream
  • 1 lb bittersweet or semisweet chocolate, chopped (Note: better chocolate = better ganache)
  • Splash of cognac or other liqueur (optional — I left it out of the cake for the pregnant lady, but it adds a nice depth)
  1. Bring the cream to a boil in a saucepan.
  2. Remove from heat and add the chocolate and liqueur, if using. Stir until smooth, then place in refrigerator and stir occasionally until thickened to a frosting, about 2 hour

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