Java-Mocha Cheesecake Torte
By: Donna - Howell, MI - 2016 Recipe Contest
"I love Jamocha milkshakes and so I wanted to recreate that same yummy taste with using a chocolate cheesecake, a java cake, java whipped cream frosting, and then topped them all with the light notes of the Mocha Java coffee drizzle. It tastes like a dream and was just as amazing as I had envisioned. It is easy to put together beforehand by baking the cheesecake and cakes ahead of putting them all together. You can even freeze them first. It’s a great dessert for pulling out of the refrigerator and surprising your family and friends! It not only beautiful uncut but extra beautiful looking when it’s cut with the surprise cheesecake center!"
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Featured ingredient: Mocha Java Coffee 10 oz. Bag Ground
- 3 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 package (9 oz) milk chocolate morsels with caramel filling chips, melted
- ¼ cup double-strength brewed Door County Mocha Java coffee
- 4 large eggs
- 1 box (15.25 oz) French Vanilla cake mix with pudding
- Replace water called for on cake directions with double-strength brewed Door County Mocha Java coffee; however use the *eggs and *oil called for on cake mix box
- 3 cups heavy cream
- 2/3 cup double-strength brewed Door County Mocha Java coffee, cooled
- 4 tablespoons vanilla instant pudding, (from a 4 serving size pkg.), use dry powder
- 1/3 cup double-strength brewed Door County Mocha Java coffee, cooled
- Rest of the package of vanilla instant pudding, (from a 4 serving size pkg.), use dry powder
- Chocolate Covered Espresso Coffee Beans
Cover and refrigerate leftovers.
- Heat oven to 300°F. Place an oven proof pan on the lowest rack in your oven and fill ½ up with boiling water to create a moist environment to bake your cheesecake. Grease 9-inch springform pan with non-stick cooking spray and line the bottom with a circle of cooking parchment paper.
- In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add 1 can sweetened condensed milk and beat again until well combined.
- Add melted caramel filled chocolate chips with first adding ¼ cup hot double-strength brewed Door County Mocha Java coffee and mix well. Add 4 eggs and pour into prepared springform pan.
- Place cheesecake into the center rack of your oven and bake for approx. 60 to 70 minutes, or until puffed around edge and center still jiggles slightly when moved. Cheesecake will puff up around the edges and then sink when taken out of the oven.
- Allow cheesecake to cool 1 hour at room temperature. Refrigerate from 4 to 6 hours, or until chilled. Level top of cheesecake with large serrated knife and fill in any cracks that formed with the cut off pieces.
- Increase oven temperature to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with non-stick baking spray with flour.
- In large bowl, beat cake ingredients as directed on box (except that you will be replacing the water with double-strength brewed Door County Mocha Java coffee) with electric mixer on medium-high speed until well combined. Pour into prepared baking pans and tap them on the counter to release any air bubbles before you bake them.
- Bake 20 to 25 minutes or until tester inserted in center comes out clean. Cool in pans 10 minutes and then turn out on cooling racks to cool completely, about 1 hour. Cut cakes level before putting them together.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until stiff peaks form.
- Add cooled coffee and the 4 tablespoons of vanilla instant pudding mix (dry); whip to combine well.
- Pour the rest of the package of dry vanilla instant pudding mix into a bowl with a pour spout.
- Add the cooled coffee and whisk until combined. Work quickly to drizzle this mixture over top of cake.
- Place a cooled cake layer on your serving plate.
- Add a layer of frosting and gently place the cheesecake on next.
- Place another layer of frosting on to adhere the cheesecake to final cake layer with trying to keep all the layers straight and in line with each other trim off tops or sides as needed to keep the cake looking level and nice.
- Place a final coat of frosting thinly all over the top and sides of cake. Refrigerated for about 15 minutes and then finish with a thinker coating of frosting that you can decorate. If you have extra frosting left over, you can freeze it for another use.
- Use a cake comb or styling tool to make lines in your top and sides of your frosted torte cake.
- For a pretty finish, garnish cake as desired with chocolate covered espresso coffee beans.
Cover and refrigerate leftovers.