Blackberry Mocha Cheesecake

Yesterday I created this blackberry mocha cheesecake for my brother's birthday. It turned out to be probably one of the best cakes I have ever made! I followed a basic cheesecake recipe and changed quite a few things. Also, I made the bottom of the cheesecake gluten-free!

Blackberry Mocha Cheesecake Recipe

Cheesecake Crust

1 1/2 cup nuts (I used a mix of walnuts and pecans)
1 cup sugar
5 Tablespoons butter (soft)

1) Blend nuts in food processor or blender until finely ground
2) Add the sugar and butter and blend until completely mixed
3) Press mixture into the bottom of a springform pan
4) Bake crust for 12-15 minutes at 350 degrees
5) Take out of the oven and allow it to cool

Cheesecake Filling

32 oz cream cheese (at room temp.)
1/4 cup of sugar
4 eggs
1 stick of butter (4 oz)
4 oz of semi-sweet chocolate chips
6 oz of milk chocolate
6 oz of coffee chocolate (I bought a bar that was coffee flavored white chocolate. You could just add expresso as well.)
4 oz of heavy cream (1/4 cup)
2 oz of sour cream

1) Mix the cream cheese with the sugar. Add the eggs, heavy cream, and sour cream
2) Melt the butter and then set aside
3) Melt all the chocolate in a double boiler (careful not to burn!)
4) Add butter and chocolate to cream cheese mixture and mix until smooth
5) Pour filling over the cheesecake crust in the springform pan
6) Bake cake at 270 degrees for 90 minutes. Turn off oven, open the stove door, and let cake sit in oven for 30 minutes
7) Take cake out of the oven and let it completely cool

Blackberry Mousse 

1/2 Tablespoon water
1/2 teaspoon unflavored gelatin
10 oz of frozen blackberries
3/4 Tablespoon of sugar (you can kinda estimate)
3 oz white chocolate finely chopped
3/4 cup heavy whipping cream
A spoonful of blackberry jam (optional)

1) Combine the gelatin powder and water in a small bowl and set aside (allow it to bloom)
2) Defrost and strain the blackberries to get all the juice
3) Pour the blackberry juice into a sauce pan and add the sugar
4) Over low heat, stir the juice and sugar together until the sugar has dissolved
5) Continue to stir juice over low heat for 4 minutes (allow the juice to become more concentrated)
6) Remove saucepan from heat. Add the bloomed gelatin to the juice and stir until dissolved
7)Add the finely chop chocolate and stir until smooth
8) Set mixture aside and beat the heavy whipping cream until soft peaks form (make whipped cream!)
9) Gently fold the chocolate blackberry juice into the whipped cream
10) Pour mousse onto the cooled cheesecake
11) Swirl blackberry jam onto the top of the mousse (to make it look pretty!)

Now you simply put your cheesecake into the fridge to completely cool. It turns out best if left over night.

Once you remove the cake from the fridge, drizzle some chocolate on top and add some fresh blackberries.

Enjoy!

Mini Pumpkin Spice Cheesecakes

I've been wanting to make these for so long! I combined and altered a few different recipes to create these little beauties. They are gluten-free and the perfect size for one! 

Mini Pumpkin Spice Cheesecake Recipe 

(makes about 13)

Cheesecake Crusts

3/4 cup nuts (I used a mix of walnuts and pecans)

1/2 cup sugar

2 1/2 Tablespoons butter (soft)

1) Blend nuts in food processor or blender until finely ground

2) Put the blended nuts into a bowl and mix in the sugar and butter

3) Line a cupcake pan with 13 cupcake liners. (I used foil liners) 

4) Spoon about 1 tablespoon of the nut mixture into each cupcake liner

5) Press the mixture down into each liner with your fingers or a spoon

6) Bake crusts for 8-10 minutes at 350 degrees (take them out right when they get a bit brown on the edges)

7) Set aside and allow them to cool

Cheesecake Filling

One 8 oz. package of softened cream cheese

1/2 cup pumpkin puree

1 egg and 1 egg white
1/4 cup brown sugar
2 1/2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground gloves

1) Put all the ingredients into a mixer and mix on medium until all the ingredients are mixed together. (make sure the cream cheese is soft so it mixes well)

2) Spoon the filling into the cupcake liners (divide the filling evenly among the 13 liners) 

3) Put the little cheesecakes in the oven at 375 and bake for about 15 minutes

4) Take out your cheesecakes, let them cool on the counter, and then place them in the fridge. Allow them to chill at least 2 or 3 hours before you eat them. They are best if chilled overnight. 

Cheesecake Topping

1 cup heavy whipping cream

1 large spoonful of caramel

1) Heat the caramel up in the microwave for a few seconds

2) Put the cream and caramel into a mixer and mix on high until peaks form

3) Put the whipped cream into a large plastic bag and cut off the tip

4) Pipe the whipped cream onto the cheesecakes before serving or simply spoon it on top

*Sprinkle cinnamon on top before serving (optional!) 

*I also like to remove the cupcake liner before serving