White Mocha Chocolate Cheesecake

    (13)
    5 hours 45 minutes

    A little bit of this white chocolate cheesecake goes a long way so it's the ideal dessert for dinner parties with lots of people.


    13 people made this

    Ingredients
    Makes: 1 cheesecake

    • 1 cup vanilla wafers, crushed
    • 2 tablespoons butter, melted
    • 1 tablespoon white sugar
    • 100g white chocolate, grated
    • 4 cups cream cheese, softened
    • 1 cup (220g) white sugar
    • 1 tablespoon instant coffee powder
    • 2 tablespoons coffee-flavoured liqueur
    • 4 eggs
    • 1 cup sour cream
    • 2 tablespoons white sugar
    • 1 teaspoon coffee flavoured liqueur

    Directions
    Preparation:45min  ›  Cook:1hour  ›  Extra time:4hours chilling  ›  Ready in:5hours45min 

    1. To make crust, combine the wafer crumbs, 2 tablespoons melted butter and 1 tablespoon sugar. Press into bottom of a 23cm springform cake tin. Wrap the tin bottom with aluminium foil. Refrigerate while preparing the filling.
    2. To make filling, grate the chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. Chocolate can also be melted in a microwave, stirring frequently.
    3. Combine the cream cheese and the sugar; mix with an electric mixer until well blended.
    4. Dissolve the coffee powder in the coffee liqueur. Add the coffee mixture and the melted chocolate to the cream cheese mixture. Blend well.
    5. Add the eggs one at a time, mixing until just blended after each egg.
    6. Pour the filling into the crust, smoothing the top.
    7. Place the cake tin in a large roasting tin and pour boiling water into the roasting tin until it comes halfway up the sides of the cake tin.
    8. Bake in a preheated 180 degree C oven for 1 hour.
    9. Remove the cheesecake from the oven and remove the cake tin from the water bath.
    10. To make topping, stir together the sour cream, 2 tablespoons sugar and 1 teaspoon coffee liqueur. Spread over the top of the hot cheesecake. Put back in the oven for 5 minutes.
    11. Refrigerate at least 4 hours, if possible overnight.

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    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (8)

    by
    11

    This is awesome cheesecake!! The best cheesecake I've ever made-and I've made a few. It will defintely be made many more times. Tip for those lactose intolerant. I replaced the cream cheese w/Better Than Cream Cheese(soy product)and no one ever knew.(I've done this before and no one knows the difference. It sounds kind of gross, but it is very good, especially w/ chocolate!). There is also Sour Supreme Better Than Sour Cream you can use for the topping if you want. But like others, I left it off. Thank you for the recipe Elizabeth!!  -  02 Jan 2005  (Review from Allrecipes USA and Canada)

    by
    10

    I loved the taste of this cheesecake. Not so chocolately that you can't eat a piece, moist and creamy. I think I will make the crust half again as large as I like a thicker crust on cheesecake. It was a hit with friends! A keeper!  -  29 Jul 2001  (Review from Allrecipes USA and Canada)

    by
    7

    This is a fabulous recipe! The cheesecake turned out beautifully and I was so proud of myself, being my first attempt at making a cheesecake. Our guests were very impressed and some even stopped by the next day to see if there was any left over! The next time I make it I will try it without the topping. Thank you for a great recipe!  -  09 Apr 2002  (Review from Allrecipes USA and Canada)

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