Despite its myriad rich flavours – chocolate, coffee, cream cheese – this cake manages to taste decadent yet light. Serve with extra cream or crème fraîche.
Velvet mocha cheesecake
- Preparation time: 40 minutes, plus overnight chilling
- Cooking time: 1 hour 35 minutes
- 85 g unsalted butter
- 250 g double chocolate cookies, crushed
- 4 eggs
- 150 g caster sugar
- 1 vanilla pod, split
- 400 g full fat cream cheese
- 300 g light cream cheese
- 2 tbsp cornflour, sifted
- 300 ml creme fraiche
- 2 tbsp hot coffee
- 350g dark chocolate, 300g melted, 50g chopped
- 5 tbsp golden syrup
- 2 tbsp cocoa powder
- 2 tsp instant coffee granules
- Preheat the oven to 180C/gas 4. Melt 70g butter and mix with the crushed cookies; press into a base-lined 23cm springform tin. Bake for 10 minutes until just firm. Leave to cool slightly, then wrap the tin in two large sheets of tinfoil, double-wrapping it around the outsides (it needs to be watertight), but leaving the top open.
- To make the cheesecake, whisk the eggs with the sugar for several minutes, until thick and airy. Scrape in the vanilla pod seeds; beat in all the cream cheese, the cornflour, crème fraîche, coffee and melted chocolate; pour into the tin.
- Set the cake tin in a large roasting tin or dish. Pour boiling water into the roasting dish to reach halfway up the cake tin. Bake for about 1 hour 20 minutes until just firm. Turn the oven off and leave for 15 minutes
- Meanwhile, make the sauce. In a pan, melt the syrup, 15g butter, cocoa, coffee granules and chopped chocolate over a very low heat with 80ml water. Whisk together until smooth. Keep in the fridge for up to 1 week and warm through gently before serving
- Chill the cheesecake overnight, or for up to 4 days, before serving with a drizzle of chocolate sauce