Chocolate Cheesecake with Nutella Mocha Affogato

In case you didn’t realize, I’ve been moving for the past week{ish}. Yes, I’m exhausted LOL but I’m REALLY lucky to be blessed with some amazingly talented blogging friends who have been so gracious as to whip up some tantalizing recipes to share with you all here while I’m away from my stove/oven ; ) Today you’re in for another treat. The loverly Josie from Daydreamer Desserts is here with {what else} a dessert! Not just any dessert mind you, oh no! *grinning like a Cheshire cat* A chocolate cheesecake with Nutella Mocha Affogato…I’ll give you a minute to let that sink in. Swoon!

Josie has outdone herself! Just look at it! You know you want some ; ) I’m going to be making this as soon as humanly possible. You’ll REALLY want to stop by Josie’s SITE and drool over more of her dreamy creations. Warning, do NOT visit while hungry {just sayin’} She’s pretty much a baking genius!

Baci!

Hello, I’m Josie from Daydreamer Desserts {Ciao, io sono Josie da Daydreamer Desserts} I just love Italian… it’s such a beautiful language! I speak very little but understand quite a bit. {Io parlo un po, ma capisco molto.}

A few weeks ago Paula sent me an email asking me if I would like to do a guest post for bell’alimento. (How could anyone refuse right?) I quickly responded to her email and said of course, I would love to!

I wasn’t about to pick just any recipe… it had to be one worthy of such a beautiful blog, and something she hadn’t made before. Knowing Paula, I was surprised she didn’t make Nutella a required ingredient. :) After a little research I came up with the perfect dessert for her. A rich dark chocolate cheesecake, and yes the recipe does call for just a tiny bit of Nutella.

In my opinion Cheesecake + a little Nutella = E’ davvero bell’alimento! :) Therefore the perfect guest post recipe!

Buon Appetito,
Josie ~ Daydreamer  Desserts


Print This Recipe

Chocolate Cheesecake with Nutella Mocha Affogato
Recipe from Daydreamer Desserts, adapted from Deep Dark chocolate by Sara Perry with Jane Zwinger

Crust
8 full graham cracker sheets,
2 tablespoon granulated sugar
2 tablespoon premium unsweetened cocoa powder
2 tablespoons unsalted butter, melted
1/2 teaspoon espresso powder

Filling
5 ounces premium dark chocolate, chopped
1 tablespoon unsweetened cocoa powder
1 tablespoon hot water
16 ounces cream cheese, room temperature
2/3 granulated sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 large egg, at room temperature lightly beaten

Topping
3/4 cup sour cream
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
drop of pure almond extract

Nutella Mocha Affogato
1/4 cup granulated sugar
1/4 cup water
2 tablespoons nutella
2 tablespoons unsweetened cocoa powder
1 tablespoon plus 2 teaspoons instant espresso powder
pinch of salt

To make the Crust
In the bowl of a food processor combine the graham crackers, sugar, and unsweetened cocoa powder. Pulse until uniform crumbs have formed. Transfer crumbs to a medium bowl, pour melted butter, stir to combine. Press crumb mixture onto the bottom of a 8 inch spring form pan.

To make the Filling
Preheat oven to 350 degrees. Melt chopped chocolate in a double broiler or in the microwave, stir until smooth. In a separate bowl, mix the cocoa powder and hot water until it becomes a smooth paste.

Combine cream cheese, sugar, sour cream, and vanilla in the bowl of a stand mixer and beat until smooth and creamy. Beat in the egg just until blended. Scrape down the sides of the bowl if necessary. Stir in the melted chocolate and cocoa paste until blended. Pour batter onto prepared pan.

Bake in the center of the oven for 40 to 45 minutes. Remove cheesecake from oven and decrease oven temperature to 300 degrees F.

To make the Topping
In a small bowl mix the sour cream, sugar, vanilla, and almond extract until well blended. Carefully spread topping over cheesecake and bake for an additional 15 – 20 minutes.

Place cheesecake over a wire rack to cool. With a thin knife loosen the parchment paper from inside the edges of the pan. Let it cool for 3 hours then wrap in plastic wrap and refrigerate until cold and set at least 6 hours or overnight.

Unmold cheesecake from spring form pan, and peel off parchment paper. Allow cheesecake to stand at room temperature for 30 minutes.

To make the Mocha Affogato
Combine sugar and water in a small saucepan over medium-high heat and bring to a boil stirring until the sugar dissolves. Remove from heat and whisk in the Nutella, cocoa, espresso powder, and salt until smooth.

Drizzle the dessert plate with a little Nutella Mocha affogato, place a slice of cheesecake and top with a few dark chocolate shavings, more affogato, or a dollop of Nutella if desired.

Place leftover cheesecake {if any} covered in the refrigerator for up to 3 days.

31 Comments

  1. 1

    I would die for a piece of this right now. Seriously.

  2. 2

    Paula, glad I was able to help you out in a time of need. It was a true pleasure! :) Josie XOXO

  3. 3

    oh paula – this is heaven! really, i don’t know how i’m going to manage fitting in my clothes now :)

  4. 4

    Paula this looks Divine!!!

  5. 5

    Well…there goes my diet! It looks amazing.

  6. 6

    OH MY GOODNESS just reading the title made me drool. But then I saw the pictures and now I just want to reach out into my computer screen and take that delicious looking piece of chocolate cheesecake. What an amazing recipe and such beautiful pictures! I LOVE IT! :)

  7. 7

    great pics paula, good work and a fabulous cheesecake!!!

  8. 8

    I can totally see Josie’s signature in this wonderful dessert. Beautiful pictures!

  9. 9

    This sounds amaxing. I love cheesecake, chocolate and Nutella….what an evil creation. Thankfully I have some of my chocolate truffle cheesecake left over from the weekend. I may need to try this version of the crust next time I make it.

  10. 10

    That looks amazing:)

  11. 11

    Oh my god, this looks divine!!!! Josie, you are a woman after my own heart I love desserts too! This recipe is definitely a keeper!!!

  12. 12

    That looks so good.

  13. 13

    That looks great. I love the add of nutella.

  14. 14

    Paula, you’re killing me! Pure heaven!

  15. 15

    I love Nutella and this looks fabulous.

    I am going to post a link to this on my blog.

    Great work!

  16. 16

    That recipe looks fabolous. I want to try it asap. Too much work these day, alas. Your blog give me a smile and a sense of relief for my cooking-future :)

  17. 17

    ahhhhh! meravigliosissimo!!

  18. 18
    Vanessa M. /

    This sounds wonderful! I have two questions, though: Where would I get espresso powder, and can I just oil the springform pan, if I don’t have parchment paper?? Thank-you.

    • 18.1

      Ciao Vanessa, thank you! You should be able to find the espresso powder at your local supermarket, Target, and or Cost Plus World Market. I usually buy Medaglia D’ Oro Instant Espresso powder. Yes, oiling the pan would work as well. The parchment paper just makes it easier to remove the cheesecake from the pan. Let me know if you have any other questions. :)

      -Josie

  19. 19

    Oh my! I am dying looking at that wonderful cheesecake! Absolutely fantastic!

  20. 20

    This is what you eat as your Last Dessert! :P Oh. MY!!!

  21. 21

    Ha-le-lujah! The only way I’m going to get a chance to eat this is to make it myself. Thank you for posting the recipe!

  22. 22

    Oh this looks beautiful! Gorgeous, dear. Absolutely gorgeous!

  23. 23

    Yum!! That looks like quite the cheesecake! Hope your move is going well!

  24. 24

    Lucky you to have such talented friends. There is nothing I don’t like about this dessert…it is amazing!!!

  25. 25

    What a wonderful recipe. Thanks to you and Josie

  26. 26

    This looks utterly amazing.

  27. 27

    Josie you diffinitely outdid yourself with this one…fabulous creation!

  28. 28

    This definitely looks amazing. I adore cheesecake and even though I’m not a chocolate fan, I’m sure I could eat at least half for breakfast and then finish it off for dessert after dinner. Your photography is also beautiful. Thank you for sharing this recipe with us.

  29. 29

    Heaven! How could anything be better? And that dash of Nutella Mocha Affogato is the cherry on the cake and turns this wonderful dessert fabulous!

  30. 30

    Wow…that looks like the ULTIMATE dessert!!!

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