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!

Serves
16
Prep
20m
Note: + cooling & 2 hours chilling time
Cooking
1h 35m
Ingredients
- 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
Method
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.