Chocolate cheesecake with warm mocha cream
This next-level dessert is a delicious combination of rich chocolate cheesecake and mocha cream. Even better, it’s gluten free!
Note: + cooling & 2 hours chilling time
- 190g plain gluten-free biscuits
- 50g unsalted butter, melted
- 1 tbs cocoa powder
- 500g cream cheese, softened, chopped
- 1/2 cup (110g) caster sugar
- 200g chocolate hazelnut spread
- 2 tbs instant coffee
- 250g sour cream
- 4 Coles Australian Free Range Eggs
- 400g dark chocolate, melted, cooled
- 1 tbs boiling water
- 1/4 cup (70g) chocolate hazelnut spread, extra
- 300ml thickened cream, whisked to stiff peaks
Preheat oven to 160°C. Grease a 22cm (base measurement) springform pan and line with baking paper. Place the biscuits, butter and cocoa powder in a food processor and process until mixture resembles fine breadcrumbs. Spoon into the prepared pan and use a flat-bottomed glass to press biscuit mixture over the base. Place on a baking tray and bake for 15 mins or until dry to the touch.
Meanwhile, place the cream cheese, sugar, hazelnut spread and half the coffee in a clean food processor and process until smooth. Add the sour cream, eggs and chocolate and pulse until combined.
Pour the cream cheese mixture over the biscuit base in the pan. Bake cheesecake for 11/4 hours or until just set. Turn oven off. Leave cheesecake in the oven with the door ajar for 1 hour to cool. Place in the fridge for 2 hours to chill.
Place the remaining coffee, boiling water and extra hazelnut spread in a small saucepan over low heat. Cook, stirring, until hazelnut spread melts and mixture is smooth. Set aside to cool.
Transfer cheesecake to a serving platter. Place the cream and coffee mixture in a large bowl and gently fold to marble. Spoon over the cheesecake to serve.