White Mocha Cheesecake

A rich and indulgent cheesecake that blends creamy white chocolate and espresso flavors over a buttery crust. Elegant, sophisticated, and perfect for any coffee lover’s dessert craving.

Why You’ll Love This Recipe
Creamy combination: White chocolate and espresso create a luxurious mocha flavor.

Silky texture: These ingredients, with sour cream and eggs, give a dreamy, velvety finish.

Stylish presentation: Finished with chocolate curls, whipped cream, and coffee bean accents.

Make‑ahead dessert: Prep one day in advance—great for parties or dinners.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust:

graham cracker crumbs (or chocolate wafer crumbs)

granulated sugar

unsalted butter, melted

White Mocha Cheesecake Filling:

cream cheese, softened

granulated sugar

sour cream

vanilla extract

white chocolate chips, melted and slightly cooled

instant espresso powder

eggs

Topping (Optional):

whipped cream

white chocolate curls

dusting of espresso powder

chocolate‑covered coffee beans

chocolate shavings

directions
Prepare crust: Preheat oven to 325 °F (160 °C). Grease a 9‑inch springform pan and line the bottom with parchment. Mix crumbs, sugar, and melted butter until moist. Press firmly into the bottom of the pan.

Bake crust: Bake for 10 minutes. Remove and cool slightly.

Make filling: Beat softened cream cheese until smooth. Add granulated sugar, then blend in sour cream and vanilla. Stir in melted white chocolate and instant espresso powder until fully incorporated. Add eggs one at a time, mixing on low just until combined.

Bake cheesecake: Pour filling over the cooled crust. Tap pan gently to remove air bubbles. For even baking, place springform in a larger roasting pan and pour hot water halfway up the sides (optional). Bake 60–70 minutes, until center is set with a slight jiggle.

Cool gradually: Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

Chill thoroughly: Transfer to refrigerator and chill at least 6 hours, or overnight, for best texture.

Decorate & serve: Before serving, top with whipped cream swirls, white chocolate curls, a light dusting of espresso powder, chocolate-covered coffee beans, and chocolate shavings. Slice and enjoy.

Servings and timing
Yield: 12 slices

Prep time: ~25 minutes (plus melting chocolate)

Bake time: 60–70 minutes

Cool & chill time: ~7 hours (1 hour cooling in oven, 6 hours in refrigerator)

Total time: Approximately 8 hours (including baking and chilling)

Variations
Chocolate swirl: Stir white chocolate into the filling and swirl through melted dark chocolate.

Mocha crunch: Add finely chopped biscotti or cookie pieces between the crust and filling.

Caramel coffee twist: Drizzle espresso-infused caramel sauce over the top.

Citrus hint: Include 1 tsp finely grated orange zest in the filling for brightness.

Mini cheesecakes: Bake in muffin tins lined with foil or parchment cups for individual portions.

storage/reheating
Storing: Cover and refrigerate for up to 5 days. Bring to room temperature before serving for optimal flavor.

Freezing: Wrap tightly and freeze up to 1 month. Thaw overnight in the refrigerator.

Serving: Serve chilled or slightly warmed (about 5 minutes at room temperature) to soften flavors.

FAQs
Can I skip the water bath?
Yes: you can bake without a water bath, though texture may be slightly drier. The water bath helps prevent cracks and ensures even baking.

Why crack the oven door while cooling?
Allowing gradual cooling inside prevents sudden temperature changes that can cause cracks in the cheesecake.

Can I substitute heavy cream for sour cream?
Yes, but the texture may be slightly less tangy. Sour cream adds a subtle richness and creaminess.

What if my cheesecake cracks?
Cover the top with whipped cream, chocolate curls, or a dusting of espresso powder to disguise cracks.

How do I melt white chocolate without seizing it?
Use a microwave in short bursts (15 seconds), stirring frequently, or melt gently over a double boiler.

Can I use brewed espresso instead of instant powder?
Yes—dissolve 1 tbsp cooled espresso in 1 tbsp water and stir it into the filling.

Can I reduce the sugar?
Yes—reduce by up to ¼ cup. Sweetness balances the white chocolate and espresso flavor.

Is it ok to use flavored coffee beans for garnish?
Yes—chocolate-covered coffee beans come in various flavors and add both crunch and color.

Can I prepare this cheesecake ahead for a party?
Absolutely—bake and chill the night before. Add fresh toppings just before serving for best presentation.

What’s the best way to slice clean pieces?
Run a sharp knife under hot water, dry it, then slice. Wipe between cuts for clean edges.

Conclusion
This White Mocha Cheesecake offers a refined twist on classic cheesecake with its white chocolate and espresso infusion. Beautifully creamy and elegantly finished, it’s a dessert that satisfies both coffee and sweets lovers alike. Prepare ahead for effortless entertaining and delight every guest with a sophisticated slice.

[tasty-recipe id=”15627″]