Chilled Mocha Cheesecake
A moody mocha cheesecake with an Oreo crust, a creamy mocha filling, a sour cream chocolate topping and a coffee syrup. It is a chocolate and coffee lovers dream dessert.
Servings 12 slices
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.