New York-style mocha hazelnut cheesecake
If you are a cheesecake fan, then you'll love Katie Quinn Davies' baked version that's laced with mocha and hazelnut.
|
0:45
To Prep |
1:15
To Cook |
13
INGREDIENTS |
CAPABLE COOKS
DIFFICULTY |
8
SERVINGS |
4.5
AVG RATING (1 Member) |
recipe
To my cookbook
- Ingredients
- Nutrition
- 250g chocolate biscuits (we used Oreo biscuits)
- 100g hazelnuts, toasted, skins removed
- 120g unsalted butter, melted
- 4 eggs
- 1 firmly packed cup (250g) brown sugar
- 2 tbs plain flour, sifted
- 500g cream cheese, softened
- 300g light sour cream
- 300ml thickened cream, plus extra whipped to serve
- 1 tsp vanilla extract
- 100g good-quality dark chocolate, melted, cooled slightly
- 1/3 cup (80ml) espresso, cooled
- Icing sugar, to dust
|
Energy 3916kJ |
Fat saturated 36.20g |
|
Fat Total 69.10g |
Carbohydrate sugars 50.50g |
|
Carbohydrate Total 69.20g |
Dietary Fibre 1.20g |
|
Protein 14.70g |
Cholesterol 219.00mg |
|
Sodium 513.00mg |
All nutrition values are per serve.
- Method
-
Step 1
Preheat oven to 150°C. Grease and line base and sides of a 24cm springform pan.
-
Step 2
Whiz biscuits and hazelnuts in a food processor until fine crumbs. Add butter and pulse to combine. Press mixture into base of pan. Chill for 30 minutes to firm up.
-
Step 3
Using an electric mixer, beat eggs, brown sugar, flour, cream cheese, sour cream, cream and vanilla on slow speed for 3-4 minutes until combined. Beat in chocolate and coffee to combine.
-
Step 4
Remove pan from fridge and pour in batter. Tap pan gently on a flat surface to remove any bubbles. Bake for 1 1/4 hours or until set at the edges but the cake still has a slight wobble in the centre.
-
Step 5
Turn the heat off and cool the cake in the oven for 1 hour, then chill for 2 hours. Remove the cake from the pan, dust with icing sugar and serve topped with whipped cream.
You may also like...
Featured Video
How to make chocolate fondant
Watch Justine Schofield make this delicious gooey dessert. Chocolate lovers be warned!... Watch Video
In this month's issue
Keep that summer holiday feeling rolling with our February issue, on sale now. It's filled with bright and fresh alfresco entertaining ideas from a sunset seafood menu, to the ultimate summer barbecue and fruity tropical desserts.
How To
Print recipe
- New York-style mocha hazelnut cheesecake
Print your recipe with:
|
|
What's popular
What everyone's cooking
- Highest rated
- Recently rated
Weeknight Inspiration
Monday
Apple, quinoa & lentil salad with maple pork
This super-lean autumn salad is not only delicious, but it's low-cal, low-fat and gluten-free.
Tuesday
Asian-style chicken salad
Take salads to the main event with this healthy chicken salad with an Asian twist.
Thursday
Duck, watermelon & coriander salad
Treat the family to Dani Venn's delicious duck, watermelon and coriander salad, served with a gorgeous plum dressing and garnished with sesame seeds and crushed peanuts.
From the magazines
Taste testers
Product reviews
Coles Finest Australian Raspberry Jam
Now testing Coles Finest Australian Raspberry Jam
Win
Like Us
Also in taste.com.au
Recipe collections
Most searched for
Highly rated
Just added
Featured cuisines
More from our partner sites
Fashion
Visit vogue.com.au
Recipes
Visit Taste.com.au
Lifestyle
Visit homelife.com.au
Family
Visit Kidspot Directory
Health & Wellbeing
bodyandsoul.com.au
Recipe Comments and Reviews
Have you tried this recipe? Share your thoughts with us below.Please feel free to rate & review this recipe.
Ratings & Comments
Log In or Register to rate & review this recipe.
Questions
Log In or Register to ask questions about this recipe.