New York-style mocha hazelnut cheesecake

New-York-style-mocha-hazelnut-cheesecake

Prepare Time: 0:45 | Cook Time: 1:15 | Difficulty: CAPABLE COOKS

If you are a cheesecake fan, then you’ll love Katie Quinn Davies’ baked version that’s laced with mocha and hazelnut.

Ingredients

Nutrition

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

  1. Preheat oven to 150°C. Grease and line base and sides of a 24cm springform pan.

  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.

  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.

  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.

  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.


delicious. – June 2013 , Page 72

Recipe by Katie Quinn Davies
Photography by Katie Quinn Davies

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