Mocha Cheesecake Slice Recipe
A rich, creamy coffee and chocolate flavoured cheesecake topped with sweetened whipped cream and grated chocolate. You could leave out the coffee powder to make a chocolate cheesecake slice.
Base
200g Nice biscuits, finely crushed
94g butter
Filling
60ml (3 tablespoons) water
1 1/2 teaspoons instant coffee powder
100g dark chocolate
250g cream cheese, softened
112g (1/2 cup) caster sugar
1 large egg (we use eggs with a minimum weight of 59g)
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)
Topping
250ml (1 cup) thickened cream
1 1/2 tablespoons (26g) caster sugar
Grated or shaved chocolate, for decoration
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
You will need a 20cm square tin or baking dish for this recipe. Line tin or dish with baking paper, if desired.
We use a food processor to crush the biscuits. We place the biscuits and unmelted butter in the food processor and process until the biscuits are finely crushed and the butter is incorporated.
If you use a different method to crush the biscuits (blender, rolling pin, etc.) place the biscuit crumbs in a bowl. Melt the butter and stir into the biscuit crumbs.
Firmly press the biscuit and butter mixture into the base of the dish/tin and set aside.
Place water, coffee powder, and chocolate in a saucepan over low heat, stirring occasionally. Remove from heat when chocolate has melted and mixture is smooth. Set aside to cool to room temperature.
Beat cream cheese and sugar in a food processor or electric mixer. Stop the machine and scrape down the sides and base of the bowl a couple of times. When the cream cheese mixture is smooth, add the egg and vanilla and beat until combined.
Add the cooled chocolate mixture and beat until combined.
Pour cheesecake mixture over the base and bake for about 22-27 minutes. The slice will still be wobbly in the middle but will set as it cools. Allow to cool at room temperature for 30 minutes, then refrigerate until cheesecake is cold.
For topping, whip cream and sugar together until thick. Top cold cheesecake with cream and sprinkle with chocolate. Cut into bars to serve.
Store any remaining cheesecake in an airtight container in the refrigerator. © www.exclusivelyfood.com.au
8 Comments:
That looks yummo
Does "coffee powder" mean instant coffee powder or ground coffee?
Hello Rosie,
We used instant coffee powder in this recipe.
I made this for a party and it was so good...
Hi,
Just wondering, can i make these delicious sounding cheesecakes into mini ones? How much time for the baking? Will it be the same as your mini baked cheesecakes?? I make those last week, it was a great hit.
cheers,
Dorcas
Hi Dorcas
We have not made mini cheesecakes using this recipe, so we can't be sure of the baking time. However, they should take about 20 minutes. The mixture should make about 10 individual cheesecakes.
Marvellous recipe, too easy! Made it for a picnic, so omitted the cream topping as it would be messy to pack.
Instead, halved cheese mixture and used melted 50g dark and 50g white chocolate, and marbled it for the presentation. The mixture marbles perfectly, no smearing or anything!
Made it in a 17x27cm slice tin, and it fit very well.
Thanks!
I made this today (my first ever cheesecake!!) though I left out the coffee powder to make it the chocolate slice, I doubled the ingredients to make it sit higher in my round spring cheesecake tin so it is more of a cake than a slice. I also marbled using normal choc & white choc & it looked awesome when it went into the oven though I baked it for 25 mins & it has actually "cooked" like a normal cake around the edges, the middle is still wobbly though.. will reduce cooking time next time. I didn't put cream on top, just left as is for the long car trip tomorrow ..not bad for a first try thanks to my favourite cooking website !!
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