Mocha Cheesecake

    5 hours 40 min

    If you love coffee, chocolate and cheesecake, this is the recipe for you. This decadent cheesecake consists of a biscuit base, filled with a chocolate and coffee flavoured cheesecake filling, which is finished off with a creamy chocolate topping.

    17 people made this

    Makes: 1 23cm round cheesecake

    • 175g sweet biscuits, crushed into crumbs
    • 2 tablespoons melted unsalted butter
    • 1 tablespoon caster sugar
    • 1 tablespoon unsweetened cocoa powder
    • 1 tablespoon instant coffee powder
    • 2 tablespoons coffee-flavoured liqueur
    • 115g plain chocolate, grated
    • 925g cream cheese, softened
    • 200g caster sugar
    • 4 eggs
    • 250ml soured cream
    • 2 tablespoons caster sugar
    • 1 teaspoon coffee flavoured liqueur
    • 1 teaspoon unsweetened cocoa powder

    Prep:40min  ›  Cook:1hr  ›  Extra time:4hr chilling  ›  Ready in:5hr40min 

    1. For the Base: Combine the crumbs, 2 tablespoons melted butter, 1 tablespoon sugar and 1 tablespoon cocoa with a fork. Press into bottom of a 23cm round springform tin. Wrap the tin bottom in foil. Refrigerate while preparing the filling.
    2. For the Filling: Put grated chocolate into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. Chocolate can also be melted in a microwave, stirring frequently.
    3. Combine the cream cheese and the sugar; mix with an electric mixer until well blended.
    4. Dissolve the coffee powder in the coffee liqueur. Add the coffee mixture and the chocolate to the cream cheese mixture. Blend well.
    5. Add the eggs one at a time, mixing until just blended after each egg.
    6. Pour the filling into the base, smoothing the top.
    7. Place the tin in a large baking tin, pour boiling water into the baking tin until it comes 1/2 way up the sides of the spring form tin.
    8. Bake in a preheated 180 C / Gas 4 oven for 1 hour.
    9. Remove the tin from the oven and remove the springform tin from the water bath. Discard the water.
    10. For the Topping: Stir together the soured cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Put back in the oven for 5 minutes.
    11. Refrigerate at least 4 hours, if possible overnight.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews in English (8)


    This is awesome cheesecake!! The best cheesecake I've ever made-and I've made a few. It will defintely be made many more times. Tip for those lactose intolerant. I replaced the cream cheese w/Better Than Cream Cheese(soy product)and no one ever knew.(I've done this before and no one knows the difference. It sounds kind of gross, but it is very good, especially w/ chocolate!). There is also Sour Supreme Better Than Sour Cream you can use for the topping if you want. But like others, I left it off. Thank you for the recipe Elizabeth!!  -  02 Jan 2005  (Review from Allrecipes US | Canada)


    I loved the taste of this cheesecake. Not so chocolately that you can't eat a piece, moist and creamy. I think I will make the crust half again as large as I like a thicker crust on cheesecake. It was a hit with friends! A keeper!  -  29 Jul 2001  (Review from Allrecipes US | Canada)


    This is a fabulous recipe! The cheesecake turned out beautifully and I was so proud of myself, being my first attempt at making a cheesecake. Our guests were very impressed and some even stopped by the next day to see if there was any left over! The next time I make it I will try it without the topping. Thank you for a great recipe!  -  09 Apr 2002  (Review from Allrecipes US | Canada)