White Mocha Cheesecake
The ultimate white mocha cheesecake with strong coffee balanced by sweet white chocolate, topped with a creamy white chocolate layer. A white chocolate mocha in blissful cheesecake form.
Servings: 12 slices
Calories: 506kcal
Ingredients
Base:
- 150 g digestive biscuits (or other cookies e.g. graham crackers)
- 55 g unsalted butter
Filling:
- 250 g white chocolate
- 450 g cream cheese (full fat, room temp.)
- 300 g condensed milk (sweetened)
- 3 eggs (large)
- 1 tablespoon instant coffee (melted into 1tbsp hot water)
- 1 tablespoon vanilla extract
- 1 tablespoon icing / confectioners sugar
Ganache Layer:
- 30 g unsalted butter
- 45 ml milk (semi-skimmed or whole)
- 125 g white chocolate
Instructions
Base:
- Pre-heat oven: 160°C / 140°C (fan) / Gas Mark 3 / 325°F
- Place the biscuits into a sandwich bag and crush them up, either using your hands or something heavy like a rolling pin. Tip these into a mixing bowl.
- Melt the butter in a microwave and add pour over the crushed biscuits. Mix these together until fully combined.
- Press the biscuit mix into your tin, using the back of a spoon to help firmly press down. Put this in the fridge while making the cheesecake filling.
Filling:
- Melt the white chocolate in the microwave (30secs at a time until melted), stirring between heating until smooth. Set this aside to cool.
- Beat the cream cheese until smooth and fluffy (either in a stand mixer, using an electric whisk or good old-fashioned elbow grease).
- Add in the condensed milk and cooled white chocolate, beat until fully combined.
- Beat in the eggs, dissolved coffee, vanilla extract and icing sugar until smooth and creamy.
- Remove the crust layer from the fridge and wrap the base of the tin with two layers of foil.
- Pour the mix over the chilled crust and sit it in a roasting tin. Pour hot water into the roasting tin to come halfway up the sides of the cheesecake tin protected by foil.
- Bake for 50-60min in the oven, until the cheesecake centre lightly wobbles but doesn't splash. Turn off the oven and leave the cheesecake inside for 1hr to cool and set with the oven door slightly open (you can use a silicone or wooden spoon to prop it open if needed).
- Take the cheesecake out of the oven and let it cool further on the side for roughly 1hr before chilling it in the fridge for 1hr (still in the tin).
Ganache Layer:
- Heat the butter and milk in a microwave for no more than 30secs at a time until the butter is completely melted and the mix is just shy of boiling.
- Pour this over your chocolate (broken into pieces) and allow to sit for 10mins.
- Stir together until completely smooth. If there are still some un-melted pieces of chocolate, you can put the mix in the microwave for 15secs at a time stirring between each bout until completely melted.
- Allow the ganache to cool for 15mins on the side, before pouring this over the cooled cheesecake and refrigerate for roughly 1hr until ready to remove from the tin and serve.
Nutrition
Calories: 506kcal | Carbohydrates: 45g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 113mg | Sodium: 258mg | Potassium: 286mg | Fiber: 1g | Sugar: 38g | Vitamin A: 819IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 1mg