Wednesday, October 11, 2006

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.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

200g Nice biscuits (we use Arnott's brand)
94g butter (the amount you need may vary, depending on the type of biscuits you use)

60ml (3 tablespoons) water
1 1/2 teaspoons instant coffee granules/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)

250ml (1 cup) thickened cream (35 percent fat)
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.

Place the biscuits and unmelted butter in a 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, 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.

Beat until combined.

Pour cheesecake mixture over the base.

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. Suitable to freeze.


Anonymous Anonymous said...

That looks yummo

11/10/06 5:04 pm  
Blogger Rosie said...

Does "coffee powder" mean instant coffee powder or ground coffee?

12/10/06 6:53 pm  
Blogger Amanda and Debbie said...

Hello Rosie,

We used instant coffee powder in this recipe.

12/10/06 7:00 pm  
Anonymous Anonymous said...

I made this for a party and it was so good...

19/10/06 12:43 pm  
Anonymous Anonymous said...

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.


31/8/07 2:13 pm  
Blogger Amanda and Debbie said...

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.

25/9/07 1:39 pm  
Blogger JC said...

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.


27/4/08 8:42 am  
Anonymous Anonymous said...

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 !!

5/9/08 5:41 pm  
Blogger Amanda and Debbie said...

Hi Katherine,

To help prevent a larger cheesecake from overcooking on the outside before it is cooked in the centre, we suggest baking it at a lower temperature and for a longer time than the cheesecake slice.

12/9/08 5:35 pm  
Anonymous Anonymous said...

how long does this take to make?
does it have to be left at room temperature for 30mins? or can i just put it straight into the fridge for it to set? will anything happen?

23/10/08 7:06 pm  
Blogger Amanda and Debbie said...

The cheesecake probably takes about 30 minutes to make (excluding baking and cooling times). If you put the cheesecake straight into the fridge after removing it from the oven, it may have a slightly softer final texture.

24/10/08 9:51 am  
Anonymous Anonymous said...

I am wanting to do this recipe as a school assignment, but we only have about a total of 1 hour and 20 minutes to complete everything, and then we have to give in a slice of our finished production to the teacher for assessment. Do you think i would be able to make this recipe under these circumstances?
If not do you have any other slice recipes you would recommend for this task?


24/10/08 9:03 pm  
Blogger Amanda and Debbie said...

Hi M

It would be difficult to have the cheesecake ready to serve in 1 hour and 20 minutes. We recommend any of the following slice recipes for your task:
Oat, Sultana and Choc Chip Slice
Jam and Coconut Slice
Chocolate Slice
Chocolate Weet-Bix Slice
Mars Bar Slice (to help it set quickly, this slice can be put in the freezer)
Chunky Chocolate, Fruit and Nut Slice (to help it set quickly, this slice can be put in the freezer)

27/10/08 2:02 pm  
Blogger dark_angel33 said...

I made this yesterday to bring to work today for morning tea. Absolutely gorgeous. There's none left and I had to tell a dozen people where they could ge the recipe. Definatley a winner!!!!!

6/7/09 2:55 pm  
Blogger Immyal said...

Beautiful! This was easy and a huge hit with friends. I think the flavour developed after a couple of days in the fridge. I made it Friday afternoon and by the finish of it on Sunday night it was at it's best!

29/9/11 1:48 pm  
Blogger Unknown said...

Hi girls,
A quick question, whenever I make this one, though it always tastes yummy, my cream cheese and choc/mocha filling is quite thick. Its never like the one shown in photo above. Am I not using enough water??
I loveee you're recipes. They are all awesome.
Thank you!!

31/7/15 9:35 am  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home