Mocha Cheesecake
By Tee's
I aimed for it to be a Chocolate Cheesecake but it turned out as a Mocha cheesecake. Adding coffee in at the last minute to heighten the taste, it didn't displease me. You don't need to add the coffee in as it is just a suggestion.
1 Picture
Ingredients
- Biscuit base:
- 130g Oreo cookies, finely ground (remove the cream filling)
- 60g melted butter
- 1 tbs brown sugar
- Cheesecake filling:
- 500g cream cheese, softened
- 100g castor sugar
- 1 1/2 tbs cocoa powder
- 2 tsp instant coffee powder
- 150ml whipping cream
- 3 eggs, lightly beaten
- 160g dark chocolate, melted and cooled
Details
servings 10
Level of difficulty Average
Preparation time 15mins
Cooking time 50mins
Cost Average budget
Preparation
Step 1
Place a piece of aluminium foil over the base of the spring form tin. Then place the spring form ring over the foil and secured onto the base, sandwiching the aluminium foil.
Step 2
Mix together the melted butter, brown sugar biscuit crumbs until well combined. Pour the mixture onto the base of the spring form tin. Using the back of a spoon, flatten the mixture down. Freeze the base for 10 minutes or until the filling is ready to be used.
Step 3
Preheat oven to 170 degrees C.
Step 4
Beat cream cheese, sugar, cocoa and coffee powder until creamy on medium speed. Beat in the eggs at low speed, one at a time until incorporated.
Step 5
Next, stir in whipping cream. Finally, fold in the melted chocolate to obtain a smooth batter.
Step 6
Pour filling onto biscuit base. Wrap the top and sides of spring form tin with aluminium foil. Bake at 170 degrees C for 45-60 minutes in a water bath. The filling should be set near the edges but most of the center region is still jiggly. The cheesecake will continue to set when cooled.
Step 7
When its baked, allow the cheesecake to cool in the oven with oven door ajar for 30 minutes. Remove the tin from the oven and allow to cool on a wire rack. Place cooled cheesecake tin in the refrigerator and chill for 4-6 hours. Dislodge chilled cheesecake from cheesecake tin.
To slice cheesecake nicely, wipe the knife after each slice with kitchen towel/s.
To smooth the sides of the cheesecake, dip a knife in hot water. Wipe the knife dry and run it around the perimeter of the cheesecake. Repeat the step if necessary.
Bake the cheesecake for a further 30 minutes to obtain a denser cheesecake.
Flavor of cheesecake will continue to mature after 1-2 days of chilling.
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