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This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!

Mocha Almond Fudge Cheesecake Recipe

This double layer Mocha Almond Fudge Cheesecake is a luscious salute to one of the most popular ice cream flavours ever. So incredibly delicious!


  • ½ cup whipping cream
  • 1½ tbsp instant espresso powder

For the Oreo cookie crumb crust;

  • 1⅓ cups Oreo cookie crumbs
  • 3 tbsp sugar
  • ⅓ cup melted butter

For the cheesecake layers;

  • 1 ½ pounds cream cheese three 8 ounce packages
  • 1 ¼ cups sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • ¾ cup whipping cream
  • 1 ½ squares unsweetened baking chocolate melted (In a pinch you can substitute 1/2 cup cocoa but add another ¼ cup whipping cream)
  • espresso cream mixture prepared earlier

For the ganache topping;

  • 1/4 cup whipping cream
  • 3/4 cup semisweet or dark chocolate chips
  • 1/2 cup toasted slivered almonds





Line the bottom of a 9 or 10 inch spring form pan but do not grease the sides.
Mix together the cookie crumbs butter and sugar and press evenly into the bottom of the prepared spring form pan.

Heat the ½ cup of whipping cream almost to boiling. Dissolve the espresso powder into the cream and set aside to cool to room temperature. This will be added to the cheesecake batter later.
Cream together the cream cheese and sugar for a few minutes until well combined.
Add the eggs one at a time, beating well after each addition.
Blend in the vanilla extract and 3/4 cup cream.
Divide the cheesecake batter into two equal portions. To the first half stir in the melted chocolate and pour onto the prepared cookie crumb base.
To the second half of the batter blend in the cooled espresso and cream mixture that was prepared earlier.
Carefully spoon this slowly over the chocolate layer already in the spring form pan.
Bake in a bain marie at 300 degrees F for 60-70 minutes. (Oven temperatures will vary slightly. Mine takes the full 70 minutes and you can go to 75 if you feel you need to.)
Don’t be an compulsive oven door opener! Don’t open it at all in the first hour.
The cheesecake does not have to brown at all on top in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the center at this point.

Simply melt together the cream and chocolate in a double boiler. Take it just to the melting pint. You don’t want to over heat this mixture.
Pour over the cooled cheesecake or, to create Ganache lace effect, cool slightly and spoon into piping bag fitted with a number 3 tip (or into a Ziploc bag with the corner snipped off leaving an opening about the width of a pencil lead.) Pipe over the entire cake in a circular, overlapping swirling pattern, repeating coverage all over the cake until all Ganache glaze is used.
Garnish with the toasted slivered almonds.

In my opinion, baking the perfect cheesecake requires the use of a bain marie during baking. A bain marie is simply a water bath that buffers the direct heat from the sides and bottom of the baking pan to more evenly bake the cheesecake from the sides to the center.

I bake my cheesecakes in a 9 inch spring form pan that has the bottom and sides wrapped in multiple layers of wide heavy duty aluminum foil which forms a sort of boat that the cheesecake pan sits in. The roll of aluminum foil that I use is about 16 inches wide. I use at least 4 layers of foil to make sure that no water leaks in and ruins the crust of my cheesecake. The aluminum foil wrapped pan is then placed inside a larger baking pan; I use a 12 inch cake pan. Boiling water is then poured into the larger pan filling it from ½ to ⅔ of the way to the top.I find it best to pour the boiling water into the pan after it is placed on the rack in the oven as you are less likely to splash water onto the cheesecake or inside the aluminum foil. I reuse the aluminum foil for several future cheesecakes, adding a couple of layers to it each time just to be safe.

EVEN IF YOU CHOOSE NOT USE A BAIN MARIE still use the aluminum foil wrap around the cheesecake pan. The aluminum foil still offers a good buffer to the heat. High heat and baking too quickly is the main reason that a cheesecake becomes dense and not creamy.

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