Mocha Cheesecake.

I love cheesecake and have made a couple of the unbaked kind but I wanted to try and make "New York" style cheesecake. After some googling I decided a mocha cheesecake would be ideal. Three of my favourite things meshed together; Coffee, chocolate and cheesecake and of course the recipient loves these thing too! So here's how to make one of your own!

Base:
1 Packet digestive biscuits
75 grams butter
Blitz biscuits (or cookies if you are American) into fine crumbs, add melted butter. Combine then press into 23cm spring-form tin. Put into fridge while you mix the filling.

Filling:
500 grams cream cheese
1 cup castor sugar
3 eggs
1 tsp instant coffee
2 tblsp hot water
1/2 cup flour
1/2 cup cream
1/2 sour cream

Cream together cream cheese (room temperature) and sugar until creamy, using cake mixer. Combine coffee and hot water in a small bowl and allow to cool. Add eggs one at a time mixing in between each one. Next add flour, cream, sour cream and finally coffee (feel free to add more coffee if you want a more intense espresso flavour). Mix until creamy. Pour over biscuit base.

Bake: For 50 minutes on 180 Celsius. Mine looked like this. It still had a little bit of "wobble"


After cooling to room temperature, put it in the fridge to chill overnight.


Topping: Ganache
1/2 cup cream
3/4 chocolate chips
1/2 tsp instant coffee (optional)

In a small pot slowly melt together chocolate chips, cream and the coffee (if you want it). Cool slightly then drizzle over cheese cake. Chill in the fridge and then decorate as desired.

Tasted great...and I will definitely try another one for Christmas day dessert.