New York-Style Mocha Hazelnut Cheesecake

New York-Style Mocha Hazelnut Cheesecake


  • 250G Chocolate Biscuits
  • 100G Hazelnuts, Toasted, Skins Removed
  • 120G Unsalted Butter, Melted
  • 4 Eggs
  • 1 Firmly Packed Cup (250G) Brown Sugar
  • 2 Tablespoons Plain Flour, Sifted
  • 500G Cream Cheese, Softened
  • 300G Light Sour Cream
  • 300Ml Thickened Cream, Plus Extra Whipped To Serve
  • 1 Teaspoon Vanilla Extract
  • 100G Good-Quality Dark Chocolate, Melted, Cooled Slightly
  • 1/3 Cup (80Ml) Espresso Coffee, Cooled
  • Icing Sugar, To Dust

Coocking Method

First Of All Preheat Oven To 150°C. Grease And Line Base And Sides Of A 24Cm Springform Pan.
After This Whiz Biscuits And Hazelnuts In A Food Processor Until Fine Crumbs. Then Add Butter And Pulse To Combine. And Press Mixture Into Base Of Pan. Chill For 30 Minutes To Firm Up.
After This Using An Electric Mixer, Beat Eggs, Brown Sugar, Flour, Cream Cheese, Sour Cream, Cream And Vanilla On Slow Speed For 3-4 Minutes Until Combined. Beat In Chocolate And Coffee To Combine.
Now Remove Pan From Fridge And Pour In Batter. Tap Pan Gently On A Flat Surface To Remove Any Bubbles. Bake For 1 1/4 Hours Or Until Set At The Edges But The Cake Still Has A Slight Wobble In The Centre.
Then Turn The Heat Off And Cool The Cake In The Oven For 1 Hour, Then Chill For 2 Hours. And Remove The Cake From The Pan, Dust With Icing Sugar And Serve Topped With Whipped Cream.
Your Tastey New York-Style Mocha Hazelnut Cheesecake Is Ready.

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