This Chilled Mocha Cheesecake is dedicated to all of the chocolate and coffee lovers out there. I know there are so many of you out there so welcome to the club. A creamy chocolate and coffee filling is set on top of an Oreo crumb and a coffee syrup is drizzled all over for the ultimate flavour bomb. Are you getting hungry? I sure am!
This tohutao (recipe) has been sitting in my archives for too long and it is time to set her free in to the world. It is a wonderful make ahead dessert as the flavours infuse and develop over time. I love the moody tones of this keke (cake) and the flavour, well you just have to make it and see for yourself.
More keke tīhi (cheesecakes) to try:
Need a S'mores style keke tīhi (cheesecake)? Then take a look at this recipe. Do you want one with a rēmana (lemon) hit? This Lemon and White Chocolate Cheesecake will meet all of your needs.
Videography and photography by Sarah Henderson.
INGREDIENT TIPS FOR THIS CHILLED MOCHA CHEESECAKE:
- Hazelnuts: I love the addition of hazelnuts in the biscuit crumb but this is optional and can be omitted if you want.
- Biscuits: I use Chocolate Oreos with chocolate filling for the base as they give a rich colour to the cheesecake but you can use any dark chocolate biscuits.
- Coffee: Espresso from a coffee machine will give a supreme flavour but I have added options for instant coffee as well.
- Dark Chocolate: I have used a dark chocolate for that rich flavour but this can be changed to 40% or 50%.
- Gelatine Powder: This little ingredient allows the cake to set.
- Cream Cheese: Always use a full fat cream cheese for the creamiest result and do not use the spreadable kind.
- Sour Cream: Sour cream adds a beautiful tang to the dessert, make sure you use the full fat version for this as well.
Expert Advice:
Do not grind the hazelnuts and biscuits too fine, just pulse the tāwhirowhiro (food processor) and keep checking it. If you grind it too much the biscuit crumb can become pasty.
Make sure the cream cheese is room temperature before whipping. This will only take 30 minutes to an hour on the bench. This ensures it whips smoothly and reduces the likelihood of it splitting when adding the warm chocolate mixture in to it.
Follow the steps in the order I have instructed. It may seem slightly out but I have set them out that way so the ingredients are cool enough when they are added.
The Sour Cream Ganache topping is optional. The cheesecake can be left plain, it can be swapped for my Stable Whipped Cream or top it with fresh chopped tieri (cherries).
STEP BY STEP INSTRUCTIONS FOR THIS CHILLED MOCHA CHEESECAKE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Prepare the Cake Tin
Lightly grease the bottom of a 20 cm - 23 cm, springform tin with butter and add baking paper to the base.
2. Prepare the Base Ingredients:
If you are using them, add the hānati (hazelnuts) to the tāwhirowhiro (food processor). Pulse until a fine crumb forms.
Add the pihikete tiakarete (chocolate biscuits). Whizz it again until a crumb forms.
Pour in the pata kua rewaina (melted butter) and wanira (vanilla). Process for 30 seconds or until just combined.
If you do not have a food processor, no worries. Crush the hānati (hazelnuts) and pihikete (biscuits) with a rolling pin or a mortar and pestle. Take the time to make the crumb fine for the best texture.
3. Press the Base in to the Cake Tin:
Add the kongakonga (crumb) in to the prepared cake tin.
Using a measuring cup, press it in to the base of the tin and up the sides.
Take the time to make sure the crumb is pressed down evenly and firmly. Refrigerate as you make the mocha filling.
4. Prepare the Coffee:
If you are using the instant paura kawhe (coffee powder), add it to a small cup and add the wai wera (hot water). Stir it together until it has dissolved.
If you are using espresso from a coffee machine, pour a double shot of coffee and do not add water to it.
5. Make the Chocolate Ganache:
Pour around 4cm of water in to the bottom of a medium pot. Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
Chop the tiakarete parauri (dark chocolate) in to rough chunks.
Add the tiakarete parauri (dark chocolate), ranunga kawhe (coffee mixture) and ⅓ C of kirīmi (cream) in to a heat-proof bowl.
Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.
6. Activate the Gelatine:
Add the paura tetepe (gelatine powder) and wai (water) in to a cup.
Stir it with a fork until combined and leave it to the side to bloom for 5 minutes.
7. Whip the Cream:
Add the kirīmi (cream), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl.
Whip on medium speed until you achieve soft peaks. Leave it to the side.
8. Melt the Gelatine:
Melt the gelatine in the microwave for 20 seconds or it can be gently melted in a small pot on the stove. Leave it to cool.
9. Combine the Cream Cheese and Sour Cream:
Add the kirīmi tīhi (cream cheese) to a large bowl and smoosh it with a spatula until it is smooth.
Add the kirīmi kawa (sour cream) and whip on medium speed for 2 minutes until it is smooth.
10. Add the Chocolate and Gelatine:
Pour in the chocolate mixture as you whip slowly. Add the slightly cooled gelatine mixture and whip slowly until just combined.
11. Fold through the Whipped Cream:
Add the kirīmi (cream) in two parts and fold it gently after each addition with a spatula.
12. Add the Cheesecake Filling to the Cake Tin:
Pour the mocha filling to the cake tin. Use a spatula to smooth out the top.
13. Chill:
Whakamātaohia (chill) for a minimum of 2 hours. This can be covered and chilled for up to five days at this point.
14. Make the Coffee Syrup:
Add the kawhe (coffee) and marahihi māpere (maple syrup) in to a small pot.
Simply boil this mixture for 5 - 8 minutes over medium to high heat. Once it has thickened it is ready.
15. Make the Sour Cream Ganache (Optional Decoration):
Chop the tiakarete miraka (milk chocolate) in to rough chunks.
Add the tiakarete miraka (milk chocolate) and kirīmi (cream) in to a heat-proof bowl.
Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water. This can also be gently melted in a microwave in 20 seconds bursts, stirring well after each addition until just melted.
15. Make the Sour Cream Ganache
Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.
Cool for 10 - 15 minutes. Add the room temperature kirīmi kawa (sour cream) into a bowl. In three additions stir through the chocolate until smooth.
16. Decorate the Cheesecake:
Add the ganache to a piping bag and pipe it on the cheesecake.
17. Add the Coffee Syrup:
Pour the cooled coffee syrup in the middle just before serving.
Storing the Cheesecake:
This cheesecake will keep for up to 5 days if it is covered and refrigerated.
Take a walk through these amazing
Dessert Recipes
A little dessert is the cornerstone of every good event.
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Chilled Mocha Cheesecake
Equipment
- 1 x 20 cm - 23 cm Cake Tin (Any of these sizes will work).
Ingredients
The Biscuit Layer - Te Paparanga Pihikete
- ½ C (70 g) nati hānati (hazelnuts, optional)
- 260 g pihikete tiakarete (chocolate biscuits, Oreos with chocolate filling)
- 90 g pata kua rewaina (melted butter)
- 1 teaspoon (5 ml) wanira (vanilla)
Mocha Cream - Kirīmi Kawhe me te Tiakarete
- 2 tbsp good quality paura kawhe (instant coffee powder). This can be swapped with a double shot espresso.
- 1 tablespoon wai wera (hot water)
- 250 g tiakarete parauri (dark chocolate, 60%)
- ⅓ C (85 ml) kirīmi (cream)
- 2 tsp paura tetepe (gelatine powder)
- ¼ C (60 ml) wai (water)
- ¾ C (185 ml) kirīmi (cream)
- 1 C (165 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 250 g kirīmi tīhi (cream cheese, room temperature)
- 150 g kirīmi kawa (sour cream)
Coffee Syrup - Waihuka Kawhe
- ¾ C (185 ml) strongly brewed coffee (this can be a strong plunger or long black),
- 3 tbsp marahihi māpere (maple syrup). Any sugar can be used.
Sour Cream Ganache - Tiakarete Kirīmi Kawa (Optional Decoration)
- 150 g tiakarete miraka (milk chocolate)
- ¼ C (60 ml) kirīmi (cream)
- 200 g kirīmi kawa (sour cream, sit on the bench for 30 mins before using)
Instructions
Prepare the Cake Tin
- Lightly grease the bottom of a 23 cm, springform tin with butter and add baking paper.
Prepare the Base Ingredients:
- If you are using them, add the hānati (hazelnuts) to the tāwhirowhiro (food processor). Pulse until a fine crumb forms.
- Add the pihikete tiakarete (chocolate biscuits). Whizz it again until a crumb forms. Pour in the pata kua rewaina (melted butter) and wanira (vanilla). Process for 30 seconds and the crumb is ready.
- If you do not have a food processor, no worries. Crush the hānati (hazelnuts) and pihikete (biscuits) with a rolling pin or a mortar and pestle. Take the time to make the crumb fine for the best texture.
Press the Base in to the Cake Tin:
- Add the kongakonga (crumb) in to the prepared cake tin. Using a measuring cup, press it in to the base of the tin and up the sides.
- Take the time to make sure the crumb is pressed down evenly and firmly. Refrigerate as you make the mocha filling.
Prepare the Coffee:
- If you are using the instant paura kawhe (coffee powder), add it to a small cup and add the wai wera (hot water). Stir it together until it has dissolved.
- If you are using espresso from a coffee machine, pour a double shot of coffee and do not add water to it.
Make the Chocolate Ganache:
- Pour around 4cm of water in to the bottom of a medium pot. Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
- Chop the tiakarete parauri (dark chocolate) in to rough chunks.
- Add the tiakarete parauri (dark chocolate), ranunga kawhe (coffee mixture) and ⅓ C of kirīmi (cream) in to a heat-proof bowl.
- Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
- Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.
Activate the Gelatine:
- Add the paura tetepe (gelatine powder) and wai (water) in to a cup.
- Stir it with a fork until combined and leave it to the side to bloom for 5 minutes.
Whip the Cream:
- Add the kirīmi (cream), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Whip on medium speed until you achieve soft peaks. Leave it to the side.
Melt the Gelatine:
- Melt the gelatine in the microwave for 20 seconds or it can be gently melted in a small pot on the stove. Leave it to cool.
Combine the Cream Cheese and Sour Cream:
- Add the kirīmi tīhi (cream cheese) to a large bowl and smoosh it with a spatula until it is smooth.
- Add the kirīmi kawa (sour cream) and whip on medium speed for 2 minutes until it is smooth.
Add the Chocolate and Gelatine:
- Pour in the chocolate mixture as you whip slowly. Add the slightly cooled gelatine mixture and whip slowly until just combined.
Fold through the Whipped Cream:
- Add the kirīmi (cream) in two parts and fold it gently after each addition with a spatula.
Add the Cheesecake Filling to the Cake Tin:
- Pour the mocha filling to the cake tin. Use a spatula to smooth out the top.
Chill:
- Whakamātaohia (chill) for a minimum of 2 hours. This can be covered and chilled for up to five days at this point.
Make the Coffee Syrup:
- Add the kawhe (coffee) and marahihi māpere (maple syrup) in to a small pot.
- Simply boil this mixture for 5 - 8 minutes over medium to high heat. Once it has thickened it is ready.
Make the Sour Cream Ganache (Optional Decoration):
- Chop the tiakarete miraka (milk chocolate) in to rough chunks.
- Add the tiakarete miraka (milk chocolate) and kirīmi (cream) in to a heat-proof bowl.
- Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water. This can also be gently melted in a microwave in 20 seconds bursts, stirring well after each addition until just melted.
- Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.
- Cool for 10 - 15 minutes. Add the room temperature kirīmi kawa (sour cream) into a bowl. In three additions stir through the chocolate until smooth.
- Whakamātaohia (refrigerate) for 20 minutes.
Decorate the Cheesecake:
- Add the ganache to a piping bag and pipe it on the cheesecake. Pour the cooled coffee syrup in the middle before serving.
Storing the Cheesecake:
- This cheesecake will keep for up to 5 days if it is covered and refrigerated.
Leave a Reply