Mocha Cheesecake Slice Recipe

A rich, creamy coffee and chocolate flavoured cheesecake topped with sweetened whipped cream and grated chocolate. You could leave out the coffee powder to make a chocolate cheesecake slice.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

Base
200g Nice biscuits (we use Arnott's brand)
94g butter (the amount you need may vary, depending on the type of biscuits you use)

Filling
60ml (3 tablespoons) water
1 1/2 teaspoons instant coffee granules/powder
100g dark chocolate
250g cream cheese, softened
112g (1/2 cup) caster sugar
1 large egg (we use eggs with a minimum weight of 59g)
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)

Topping
250ml (1 cup) thickened cream (35 percent fat)
1 1/2 tablespoons (26g) caster sugar
Grated or shaved chocolate, for decoration

Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).

You will need a 20cm square tin or baking dish for this recipe. Line tin or dish with baking paper, if desired.

Place the biscuits and unmelted butter in a food processor and process until the biscuits are finely crushed and the butter is incorporated.

If you use a different method to crush the biscuits (blender, rolling pin, etc.) place the biscuit crumbs in a bowl. Melt the butter and stir into the biscuit crumbs. © exclusivelyfood.com.au

Firmly press the biscuit and butter mixture into the base of the dish/tin and set aside.

Place water, coffee, and chocolate in a saucepan over low heat, stirring occasionally. Remove from heat when chocolate has melted and mixture is smooth. Set aside to cool to room temperature.

Beat cream cheese and sugar in a food processor or electric mixer. Stop the machine and scrape down the sides and base of the bowl a couple of times.

When the cream cheese mixture is smooth, add the egg and vanilla and beat until combined.

Add the cooled chocolate mixture.

Beat until combined.

Pour cheesecake mixture over the base.

Bake for about 22-27 minutes. The slice will still be wobbly in the middle but will set as it cools. Allow to cool at room temperature for 30 minutes, then refrigerate until cheesecake is cold.

For topping, whip cream and sugar together until thick. Top cold cheesecake with cream and sprinkle with chocolate. Cut into bars to serve.

Store any remaining cheesecake in an airtight container in the refrigerator. Suitable to freeze. © www.exclusivelyfood.com.au