Mocha Baked Cheesecake

Looking for a dessert to finish off a dinner party or impress your guests? This coffee and chocolate cheesecake does just that. It's grown up and a great way to end a meal.

INGREDIENTS

CHEESECAKE

500g Full Fat Cream Cheese

100g Caster Sugar

100g Sour Cream

3tbs Plain Flour

3 Eggs

1 Shot Coffee or 1tsp Instant coffee and 25ml Water

BASE

150g Digestive Biscuits

75g Butter

2tbs Cocoa Powder

DRIZZLES

1 Shot Coffee or 1tsp Instant coffee and 25ml Water

100g Icing Sugar

40g Melted Chocolate

2tbs Single Cream or Full Fat Milk

METHOD

- First, pre-heat the oven to 160c/320f.

- Now, in a large bowl mix the cream cheese, flour and sugar together. Then add in the coffee. Now fold through the sour cream. Whilst mixing, add one egg at a time until well combined

- Grease a baking tin or spring form tin with butter. You could also line the base with baking paper to help with removal later.

- Crush/blitz the biscuits into crumbs with the cocoa powder, then melt the butter. Add the melted butter to the crumbs and add to the base of the baking tin. Flatten with a spoon and try and make sure that it is even across the tin.

- Bake the base in the oven for 10 minutes to help with a crisp base.

- Remove and pour the coffee cheesecake mixture to the tin. Place it back into the oven and cook for 10 minutes again, then lower the heat to 100c/210f and continue to cook for a further 25 minutes.

- Once cooked, remove and leave to cool in the tin.

- Whilst cooling, make the topping drizzles. First, add coffee to the icing sugar and mix. Then melt chocolate over a low heat with the cream/milk. Thats it. Thats the two drizzles.

- Once cooled, pour your two drizzles however you like over the cheese cake.

- Serve and ENJOY!