I've been on a bit of a mocha kick lately. There was this, and a while ago there was this, and now I'm in New York (in my mind) eating more mocha flavoured delights... I'm sitting at a table in Katz's Delicatessen where I've just eaten a Reuben Sandwich (which is almost as good as my own) and now I'm tucking into a slice of cheesecake with a big cup of joe, talking to the locals and soaking up the atmosphere of this iconic deli, in this glorious city... A girl can dream, can't she?
*NOTE: My cream cheese wasn't as soft as it could have been and I ended up with a few little lumps of it in the filling - there are worse things that can happen.
100g toasted hazelnuts, skins removed
120g unsalted butter, melted
250g brown sugar
2 tablespoons plain flour, sifted
500g cream cheese, softened (make sure it's really soft - *see note)
300g light sour cream
300ml thickened cream, plus extra whipped for serving
1 teaspoon pure vanilla extract
100g dark chocolate, melted and cooled slightly
80ml espresso coffee, cooled
Icing sugar, to dust
Preheat the oven to 150 degrees C. Grease and line the base and sides of a 24cm springform pan.
Blitz the Oreos and hazelnuts in a food processor until fine crumbs. Add the butter and pulse to combine. Press the mixture into the base of the prepared pan. Chill for 30 minutes to firm up.
Using an electric mixer, beat the eggs, brown sugar, flour, cream cheese, sour cream, cream and vanilla on low speed for 3-4 minutes until combined. Beat in the chocolate and coffee to combine.
Remove the pan from the fridge and pour in the filling. Tap gently on a flat surface to remove any bubbles. Bake for 1 1/4 hours or until set at the edges but the cake still has a slight wobble in the centre.
Turn the heat off and cool in the oven for 1 hour. Remove the cake from the pan, dust with icing sugar and serve with whipped cream.