Mocha Cheesecake

Name: Mocha Cheesecake
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 10 h 45 min
Yield: 12
Ingredients: 1 3/4 cup digestive biscuits, crushed; 2.1 oz ground almond flakes; 2.8 oz toasted melted butter; 3 1/3 cup cream cheese; 3/4 cup fine granulated sugar; 1 tbsp instant coffee powder, mixed; 2 tbsp water; 1 tsp mocha flavoring; 1/3 cup plain flour; 2 egg yolks; 7.1 oz whipping cream; 2 egg whites; 2.8 oz mini chocolate chips; melted chocolate, as needed; icing sugar

PublishedJul 14, 2026

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Yields:

serving(s)

Prep Time:

Total Time:

10 45

Cal/Serv:

516

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A little coffee and plenty of chocolate turn classic cheesecake into a dessert worth lingering over.

Directions

For the Base

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Combine Ingredients A and mix until well blended. Press the mixture evenly into a round cake pan lined with aluminum foil. Chill in the refrigerator until firm.
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Beat Ingredients B until smooth and creamy.
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Add Ingredients C, D, and E. Mix well until the filling is smooth and free from lumps.
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In a separate bowl, whisk the egg whites until fluffy. Add them to the cream cheese mixture and gently stir until combined.
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Add the mini chocolate chips and stir until evenly mixed. Pour the filling over the chilled base.
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Bake using the water-bath method at 300°F (150°C) for 1 hour 20 minutes.
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Once baked, remove the tray of water. Leave the cheesecake in the oven to cool with the door slightly open.
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Remove the cheesecake from the oven and chill it overnight or for at least 8 hours in the refrigerator. Decorate with melted chocolate and served.