the foodies handbook

Chocha Mocha Cheesecake

A simple baked dessert consisting of a rich biscuit base layered with cream cheese, white chocolate and espresso coffee.

Ingredients

To produce you will require 300g of oat based biscuit crumbs, 60g of unsalted butter, 300g of white chocolate, 300g of low fat cream cheese, 3 large eggs, 2tsp of quality coffee granules, 1tsp of castor sugar and 2tsp of hot water.

  Method

Preheat an oven to 170°C/325°F or gas mark 3. Grease and line a 20cm cheesecake tin. Soften the butter in a pan over a low heat. Crush the biscuits to a course crumb and add to the melted butter. Place the biscuit mixture into the lined tin and press down lightly to form an even base. Melt the white chocolate in a bain-marie and allow to cool for a few minuets. Add the cream cheese and beat with a wooden spoon until evenly blended. Beat the eggs together with a whisk and add to the cheese mixture. Pour over the biscuit base. Dissolve the coffee and castor sugar together with the hot water. Spoon the coffee over the cheesecake and swirl with a fork. Place onto a baking tray and cook in the oven for an hour, until the mixture is firm. Allow to cool. Serve at room temperature with pouring cream.