Coffee Glazed Mocha Cheesecake
This egg-less Coffee Glazed Mocha Cheesecake is actually one I made a while ago, but never got around to sharing the recipe. So here it is! It features a classic graham cracker crust and a chocolate filling with a hint of coffee. I chose to top it off with a drizzle of coffee infused glaze.
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As you read through the recipe, you make notice that there are no quantities given for the glaze ingredients. If you’ve been following my blog for while, you probably know my philosophy on frostings, icings, and glazes: no recipe needed! Just add a little of this and a little of that until it’s just how you like it. Worst case scenario, you keep adding more until you have a lot more frosting than you really need 🙂 Enjoy!
Tips for a Perfect Coffee Glazed Mocha Cheesecake
Make sure you put together the spring form pan correctly. Otherwise, oil from the crust will leak into the oven causing a huge mess. I’ve learned this the hard way. Three times to be exact.
Line a baking sheet with foil and put the spring form pan on it while baking. This will prevent any major mess in the event that some leakage does occur.
Allow the cream cheese to reach room temperature so that it mixes smoothly.
Again, whatever you do, do not open the oven until it is time to take it out. The rapid temperature and humidity changes can cause caving and cracking. Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.