Tuesday, 24 June 2014

  • Mocha cheesecake:
  • 3/4 cup ground chocolate graham crackers or chocolate wafers (I used chocolate Teddy Grahams)
  • 1/2 stick (4 tablespoons) butter, melted
  • 1/3 cup sugar
  • 8 oz cream cheese, softened
  • 1 large egg
  • 1 oz bittersweet chocolate, melted and slightly cooled
  • 1/2 teaspoon pure vanilla extract
  • 1/2 tsp instant coffee
  • 1/8 tsp salt

  • Salted caramel:
  • 4 tablespoons unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon sea salt or Kosher salt
  • 1 tablespoon pure vanilla extract
  • Whipped cream for serving (optional)
  1. Lightly coat six 4-oz. jars with non-stick spray. Mix ground chocolate crackers or wafers with butter and a pinch of salt. Add a tablespoon plus a teaspoon of crust mixture to each jar. Push down crust into an even layer. Repeat with remaining jars and set aside.
  2. In a large bowl, beat sugar and cream cheese until smooth. Add egg and mixed until combined. Mix in melted chocolate, vanilla, instant coffee, and salt. Pour filling into each jar until 3/4 full and place them into slow cooker. Carefully pour hot water around the jars until they are 3/4 submerged. Cover and cook on high for 1 1/2 hours. When done, they should be solid. Remove from slow cooker and refrigerate for 2 hours.
  3. To make salted caramel, add butter, brown sugar, heavy whipping cream, and salt to a medium saucepan. Cook over medium-low heat for 7 minutes, whisking occasionally. Add the vanilla and cook 1 more minute to thicken further. Pour caramel into a jar, then refrigerate until cold.
  4. When ready to serve, pour salted caramel sauce and whipped cream over each cheesecake.

References from: 52 Kitchen Adventures


  1. Hi, would you mind to convert the ingredients into grams for me? Thank you!


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