Mocha Cheesecake

By Trish Rapley - 26th January 2024

Serves 10-12 people

This rich and creamy mocha cheesecake is truly a coffee lover's dream.

This decadent dessert combines the bold flavours of coffee and chocolate, creating a perfect harmony that will satisfy any sweet tooth.

Whether topped with a velvety layer of chocolate ganache or a thick chocolate topping, a sprinkle of cocoa, or some beautifully whipped fresh cream, each bite is a luxurious experience.

Treat yourself to a slice of bliss that’s perfect for any occasion!

For the Crust:

350g Choc Ripple biscuits

150g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

⅔ cup sugar

300ml thickened cream

½ cup sour cream

1 teaspoon cocoa powder

½ teaspoon vanilla extract

1 teaspoon coffee extract

¼ teaspoon kosher salt

For the Whipping Cream:

½ cup heavy cream

2 tablespoons powdered sugar

1 tablespoon cocoa powder

For Decoration:

Coffee beans

Chocolate Sauce to drizzle

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream, I place

my mixing bowl in the freezer. It helps whip it up well, but firm too!

Once it is beaten, I again place it back into the freezer until I am ready to fold it into my mixture.

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the Choc Ripple biscuits in a food processor until finely crushed.
Either in the microwave or on a stovetop, melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the fridge to set.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master, whip the cream cheese until smooth and creamy.
Add granulated sugar, cocoa powder and beat until well combined - scrap down sides when necessary.
Add the sour cream, vanilla extract, and coffee extract and beat until well combined.
In a separate mixing bowl, whip cream well until thickened using a hand mixer, remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Remove the crust from the fridge.
Pour the cheesecake filling into the baking tin and tap on the bench to help level it out.
Whisk heavy cream, powdered sugar, and cocoa powder with a hand mixer or kitchen master and pipe on top of the cheesecake filling.
Add the chocolate drizzle and/or coffee beans to garnish.
Place in the fridge either for 6-8 hours or overnight to set.