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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.
This next-level dessert is a delicious combination of rich chocolate cheesecake and mocha cream. Even better, it’s gluten free!
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.
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