Chocolate Mocha Cheesecake with Chocolate Leaves
- 125g plain chocolate biscuits, crushed
- 60g butter, softened
- 2 tablespoons caster sugar
- 1/4 teaspoon ground cinnamon
- 600g cream cheese, softened
- 1 cup (220g) caster sugar
- 3 eggs
- 250g dark chocolate
- 2 tablespoons thickened cream
- 250ml sour cream
- 1/4 teaspoon salt
- 2 teaspoons instant coffee granules dissolved in 2 tablespoons hot water
- 3 tablespoons coffee flavoured liqueur
- 2 teaspoons vanilla essence
- Flavoured Cream
- 250ml thickened cream
- 2 tablespoons icing sugar
- 1 1/2 tablespoons coffee-flavoured liqueur
- Chocolate Leaves:
- 30g dark chocolate
Preparation:30min › Cook:1hour30min › Ready in:2hours
- Cheesecake: Preheat the oven to 180 degrees C. Butter one 23cm cheesecake tin or one with a removable base.
- Combine the chocolate crumbs, softened butter, caster sugar and cinnamon. Mix well and press mixture into the buttered tin; set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add caster sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the dark chocolate with cream in a bowl or pot set over boiling water. Stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, coffee liqueur and vanilla essence. Beat until smooth. Pour mixture into prepared tin.
- Bake in the centre of preheated oven for 45 minutes. Do NOT overbake. Centre will be soft but will firm up when chilled. Leave cheesecake in the oven with the heat turned off and the door ajar for 45 minutes.
- Remove cake from oven and chill for 12 hours. Just before serving, top cake with mounds of flavoured double cream and garnish with chocolate leaves.
- Flavoured Cream: Beat cream until soft peaks form, then beat in icing sugar and coffee liqueur.
- Chocolate Leaves: Melt dark chocolate in a pan or bowl set over boiling water and stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Something else. Fantastic cheesecake!! I did have some trouble melting the chocolate, so the 2nd time I made this cheesecake, I just melted the chocolate in the microwave and stirred the 2 Tb. of cream in with with soured cream. I also combined the water, instant coffee and liqueur & put in the microwave til it was hot. By doing this, you avoid over-mixing the batter and it warms the batter slightly so the chocolate blends easier! Great recipe and I really enjoyed making it!!! Thanks!! - 18 Jul 2008
I have made this cheesecake at least a dozen times and my family and friends request it all the time!!! I make a few modifications: instead of instant coffee dissolved in hot water, I use 4 tbsp espresso for a little stronger coffee flavour. If you don't have an espresso machine, you can pick up an espresso at the coffee shop. I also use 1 1/2 times the crust recipe so that the crust is a bit thicker and I can press it halfway up the sides of my springform tin. I can't say enough good things about this recipe! - 18 Jul 2008
Used different ingredients. I can't have cow's milk products, wheat or sugar so I made a few tweaks but it was still AMAZING! I used Tofu sour cream & cream cheese instead of the normal producst you would buy, and Agave syrup instead of the sugar. I made brown rice cookies and overbaked them to dry them out to make a crust. I overheated the chocolate & it stiffened up, but I found adding melted vegetable shortening over LOW heat in a double boiler saved it! When using a double boiler I found out the water can't be boiling it will be too hot, but have it steaming. I find a microwave on a low temperature works great as well. - 08 Feb 2010