New York Style Mocha Hazelnut Cheesecake

by Katie Quinn Davies

You'll need

  • 250g chocolate biscuits (I used Oreo biscuits)
  • 100g hazelnuts, toasted, skins removed
  • 120g unsalted butter, melted
  • 4 eggs
  • 1 firmly packed cup (250g) brown sugar
  • 2 tbs plain flour, sifted
  • 500g cream cheese, softened
  • 300g light sour cream
  • 300ml thickened cream,
  • plus extra whipped to serve
  • 1 tsp vanilla extract
  • 100g good-quality dark chocolate, melted, cooled slightly
  • 1/3 cup (80ml) espresso, cooled
  • icing sugar, to dust

Here's how

  1. Preheat oven to 150°C.
  2. Grease and line base and sides of a 24cm springform pan.
  3. Whiz biscuits and hazelnuts in a food processor until fine crumbs. Add butter and pulse to combine. Press mixture into base of pan. Chill for 30 minutes to firm up. 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.
  4. Remove pan from fridge and pour in batter. Tap pan gently on a flat surface to remove any bubbles. Bake for 11/4 hours or until set at the edges but the cake still has a slight wobble in the centre.
  5. Turn the heat off and cool the cake in the oven for 1 hour, then chill for 2 hours. Remove the cake from the pan, dust with icing sugar and serve topped with whipped cream

About the Author

Katie Quinn Davies

Katie Quinn Davies ~ originally a native of Dublin, Ireland, now based in Sydney, Australia, works as a freelance commercial photographer specialising in food and lifestyle subjects with a strong focus on the former. She also is a cookbook author and recipe writer and is a regular contributor to... Read Full Bio

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