Chocolate, coffee, cheesecake. Say no more.

Makes one 22cm cheesecake.



Ingredients:

Mocha sauce 

100mls cream

150g dark chocolate, chopped

3 tsps ground espresso or instant coffee

Cheesecake 

500g full fat cream cheese

¾ cup caster sugar

3 large eggs

1 tablespoons vanilla extract

1 heaped tablespoon plain flour

A decent pinch of sea salt

250mls cream



Method:

Preheat oven 220 C. Line a 22cm cake tin with baking paper, making sure it comes up the sides.

Make the espresso/chocolate sauce (to swirl) by heating cream in a small saucepan until it nearly comes to a boil. Remove from heat, add chopped chocolate, cover with a tea towel and leave for 10 minutes. Whisk in espresso powder and continue whisking until you have a smooth sauce. Keep warm and set aside.

Beat together the cream cheese and sugar until smooth and the sugar is dissolved. Add in vanilla and eggs one at a time and beat for 20 seconds between each. Add flour and salt and beat until combined then pour in the cream and mix until combined. Scrape into prepared tin.

Swirl in espresso/chocolate sauce; using a teaspoon take spoonfuls of the sauce and dig it/drop it deep into the cheesecake mix. Then with the handle end of the spoon, drag it through the sauce to form a swirl, repeat in whatever patterns take your fancy - you may not use all of the sauce.

Bake on the middle rack for 30 minutes until the top is very dark brown and the middle 5cm is still wobbly. It will fall and firm up as it cools.

Chill completely (at least 3 hours or overnight) before removing from tin.

Serve with softly whipped cream and any extra mocha sauce you have.



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Chocolate, coffee, cheesecake. Say no more.
Makes one 22cm cheesecake. 
 
Ingredients:
Mocha sauce 
100mls cream 
150g dark chocolate, chopped 
3 tsps ground espresso or instant coffee 
Cheesecake 
500g full fat cream cheese 
¾ cup caster sugar 
3 large eggs 
1 tablespoons vanilla extract 
1 heaped tablespoon plain flour 
A decent pinch of sea salt 
250mls cream 
 
Method:
Preheat oven 220 C. Line a 22cm cake tin with baking paper, making sure it comes up the sides. 
Make the espresso/chocolate sauce (to swirl) by heating cream in a small saucepan until it nearly comes to a boil. Remove from heat, add chopped chocolate, cover with a tea towel and leave for 10 minutes. Whisk in espresso powder and continue whisking until you have a smooth sauce. Keep warm and set aside. 
Beat together the cream cheese and sugar until smooth and the sugar is dissolved. Add in vanilla and eggs one at a time and beat for 20 seconds between each. Add flour and salt and beat until combined then pour in the cream and mix until combined. Scrape into prepared tin. 
Swirl in espresso/chocolate sauce; using a teaspoon take spoonfuls of the sauce and dig it/drop it deep into the cheesecake mix. Then with the handle end of the spoon, drag it through the sauce to form a swirl, repeat in whatever patterns take your fancy - you may not use all of the sauce. 
Bake on the middle rack for 30 minutes until the top is very dark brown and the middle 5cm is still wobbly. It will fall and firm up as it cools. 
Chill completely (at least 3 hours or overnight) before removing from tin. 
Serve with softly whipped cream and any extra mocha sauce you have. 
 
LISTEN ABOVE

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

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