Choca-mocha Cheesecake is a traditional American recipe for a classic chocolate and coffee cheesecake baked on an oatmeal biscuit crumb base. The full recipe is presented here and I hope you enjoy this classic American version of: Choca-mocha Cheesecake.
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Ingredients:
300g oatmeal biscuit crumbs
60g unsalted butter
300g white chocolate
300g low-fat cream cheese (or you can use my home-made cream cheese recipe to prepare your own)
3 large eggs
2 tsp coffee granules
1 tsp caster sugar
2 tsp hot water
Method:
Soften the butter in a pan over low heat. Crush the biscuits into coarse crumbs then add to the melted butter. Grease and line a 20cm cheesecake tin then press the crumb mix into the base and up the sides of the tin to form an even base.
Melt the white chocolate in a bain-marie (double boiler) and set aside to cool for at least 4 minutes. Add the cream cheese and beat with a wooden spoon until evenly blended. Beat the eggs in a separate bowl then add to the cream cheese mix. Whisk to combine then pour over the biscuit crumb base.
Dissolve the coffee and caster sugar in the hot water. Spoon the coffee over the cheesecake and swirl into the surface with a fork. Transfer the cake to a baking tray then place in an oven pre-heated to 170°C and bake for 60 minutes, or until the cake is firm. Remove from the oven and allow to cool. Cut into wedges and serve as a dessert with cream.
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