This indulgent White Chocolate Mocha Cheesecake is exceptional. White chocolate, coffee and an ingredient no one will guess impart a creamy luxuriousness with a flavor that lingers after the last bite. I modeled this cheesecake after the top layer of the Tri-Chocolate Pate that also uses Maderia as its undetectable, but most important flavoring.
When I had the bakery, we would offer a free Tri-Chocolate Pate if anyone could guess the flavoring in the white chocolate layer. No one ever did.
Melting White Chocolate
I used Ghirardelli Premium Baking White Chocolate. It is important to use real white chocolate made with cocoa butter and not coating chocolate. Whatever white chocolate is used, care must be taken when melting it. White chocolate cannot tolerate high heat or even medium heat. It is important to use very low, barely simmering water in the double boiler. If the chocolate gets too hot it will sieze and lock up afterwhich it won’t melt any longer. Melting white chocolate in a lot of liquid and whisking gently as opposed to stirring with a spoon aids in the melting and smoothness.
White Chocolate vs. White Chocolate Baking Chips
This is one place where white chocolate chips are not a good substitute. For instance, Ghiradelli Classic White Chocolate Baking Chips list their ingredients as "Sugar, Palm Kernel Oil, Whole Milk Powder, Nonfat Dry Milk, Palm Oil, Soy Lecithin - An Emulsifier, Vanilla." Compare those ingredients to the Girardelli baking chocolate which lists its ingredients as "Sugar, cocoa butter, nonfat dry milk, milkfat, soy lecithin, vanilla extract". In the former, there is no cocoa butter which is the essential ingredient in white chocolate.
This is a cousin of the Sour Cream Cheesecake. The basic concept using the ingredients as listed below for the White Chocolate Mocha Cheesecake, is the same. It would be helpful to read the header of that article as well as following the photos.
I have to tell you I could eat the white chocolate, coffee, madeira mixture with a spoon all by itself it is so good. Almost like a pudding.
For some reason I cannot explain, cheesecakes are better when mixed in a processor. They seem to have a creaminess to them that isn’t duplicated using a mixer. Don’t get me wrong, it is good, very good, if made using a mixer but the processor just elevates it a bit.
Make sure the pan is wrapped in foil and sitting in the water bath pan before you start mixing the cheesecake filling in the processor. The processor bowl will be filled to at least the top of the blade which means it will start running out if not poured out at once.
This White Chocolate Mocha Cheesecake will make a lasting impression. It’s perfect for a special occasion.
½ cup + 1 tablespoon all purpose flour (85 grams or 3 ounces)
6 tablespoons unsalted butter, cold (85 grams or 3 ounces)
3 tablespoons powdered sugar (25 grams or scant ounce)
For how to pictures go here.
Place the flour and butter in the bowl of a food processor. Process until the butter is indistinguishable. Pulse in the powdered sugar.
Press the crust evenly and firmly into the bottom of the pan. Bake for about 20 to 25 minutes until light brown. Press the edges of the crust against the sides of the pan with the tip of a spoon to prevent any gaps.
For how to pictures go here
340 grams white chocolate (12 ounces)
¼ cup madeira
1 tablespoon instant coffee
½ cup heavy cream
1 pound cream cheese (454 grams or 2 - 8 ounce packages)
¾ cup granulated sugar (150 grams or 5 ⅓ ounces0
1 tablespoon cornstarch
3 large eggs
1 cup sour cream (225 grams or 8 ounces)
1 cup heavy cream
Preheat the oven to 325°F. Wrap a 9x3” cheesecake pan or a springmold pan with aluminum foil and place it in a larger pan to be water bathed. I use a 10” round cake pan for the water bath. If the 9” pan is tightly wrapped it will fit with enough room for the water. Place this on a half sheet pan and set aside.
Combine the white chocolate, madeira, instant coffee and cream in the top of a double boiler. Melt the chocolate over barely simmering water. Whisk all together. Set aside.
Without cleaning the processor bowl, Place the cream cheese in the food processor, spacing them evenly in the bowl. Add the sugar and cornstarch.
Process until smooth. Scrape down and process a few seconds more
Add the eggs and process.
Next add the sour cream and process.
Add the chocolate mixture and process until incorported.
Pulse in the cream and pour it over the crust immediately.
Place the cheececake in the oven. Carefully pour very hot water into the bottom pan to the top but do not let the cheesecake pan float in the water..
Bake for 60 minutes. Turn the oven off and leave in for an hour. It will be a little bit wiggly and that is fine. It will firm up when chilled.
Cool to room temperature and then refrigerate overnight.
White Chocolate Mocha Cheesecake Glaze
170 grams white chocolate (6 ounces)
14 cup heavy cream
1 tablespoon Maderia
Place all the ingredients over a double boiler and melt the chocolate over barely simmering water.
Pour the glaze over the cold cheesecake while it is still in the pan and smooth it out. Refrigerate until set.
Releasing the Cheesecake from its pan
Go here for how to pictures.
Have a fat can at the ready. A 28 ounce can of tomatoes is perfect. Go around the outside of the cheesecake pan with a hair blower set on high. Place the cheesecake on the can and slide the side of the pan down. Smooth the side of the cheesecake with a spatula.
After the side has been removed, place the cheesecake on a flat surface. With a flat metal spatula, go under the crust to release it. Place two pancake turners under the crust on either side and, lift up the cheesecake, placing it on a board or serving plate.
Store the White Chocolate Mocha Cheesecake in the refrigerator.
Note: By omitting the coffee, and spreading ⅓ to ½ cup raspberry jam over the crust before adding the cheesecake filling, you can make a White Chocolate Raspberry Cheesecake. Serve with fresh raspberries.