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New York-style mocha hazelnut cheesecake
New York-style mocha hazelnut cheesecake
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Indulge in a decadent baked mocha hazelnut cheesecake by Katie Quinn Davies.
Ingredients:
  • 250g chocolate biscuits (we used Oreo biscuits)
  • 100g hazelnuts, toasted, skins removed
  • 120g unsalted butter, melted
  • 4 eggs
  • 250g brown sugar
  • 40.00 ml plain flour, sifted
  • 500g cream cheese, softened
  • 300g light sour cream
  • 300ml thickened cream, plus extra whipped to serve
  • 4.40 gm vanilla extract
  • 100g good-quality dark chocolate, melted, cooled slightly
  • 80ml coffee
  • Icing sugar, to dust
Instructions:
  • Heat your oven to 150°C and prepare a 24cm springform pan by greasing and lining the base and sides.
  • Pulse biscuits and hazelnuts in a food processor until finely ground. Add butter and pulse until combined. Press mixture firmly into the base of the pan. Refrigerate for 30 minutes to set.
  • In an electric mixer, blend eggs, brown sugar, flour, cream cheese, sour cream, cream, and vanilla on low speed for 3-4 minutes until mixed. Add chocolate and coffee, and mix well.
  • Take the pan out of the fridge and pour the batter in. Lightly tap the pan on a flat surface to eliminate air bubbles. Bake for 1 1/4 hours, or until the edges are set and the center of the cake still has a slight jiggle.
  • Allow the cake to cool in the turned-off oven for 1 hour, then refrigerate for 2 hours. Unmold the cake, sprinkle with icing sugar, and top with whipped cream before serving.

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