The Velvet Mocha Cheesecake is a luxurious and decadent dessert that combines the rich flavors of chocolate and coffee with a creamy cheesecake base. This dessert is a delightful treat for anyone who loves the combination of chocolate and coffee in their desserts. The name “Velvet Mocha” comes from the smooth and velvety texture of the cheesecake, along with the addition of coffee (mocha) to enhance the chocolate flavor.

While the specific origin of this particular recipe is not well-documented, cheesecakes have a long and storied history dating back to ancient Greece. The Greeks are believed to have been the first to make a simple cheesecake using cheese, honey, and wheat. Over the centuries, the recipe evolved and spread to various parts of the world, becoming a popular dessert in different cultures.

The addition of chocolate and coffee to cheesecake is a more modern twist, likely inspired by the popularity of mocha-flavored beverages and the desire to create a more indulgent and flavorful cheesecake experience. The combination of creamy, tangy cheesecake with the bold and comforting flavors of chocolate and coffee makes the Velvet Mocha Cheesecake a beloved dessert for special occasions and celebrations.

INGREDIENTS

• 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

INSTRUCTIONS

1. Preheat the oven to 180°C/gas 4.
2. Melt 70g of butter and mix it with the crushed cookies. Press the mixture into a base-lined 23cm springform tin. Bake for 10 minutes until just firm. Leave it 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.
3. To make the cheesecake filling, whisk the eggs with the caster sugar for several minutes until thick and airy. Scrape in the seeds from the vanilla pod and beat in all the cream cheese, sifted cornflour, creme fraiche, hot coffee, and melted chocolate. Pour the mixture into the prepared tin.
4. 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. This water bath helps ensure even baking and a smooth texture.
5. Bake the cheesecake for about 1 hour 20 minutes until just firm. Turn the oven off and leave the cheesecake in the oven for an additional 15 minutes with the door slightly ajar to prevent cracking.
6. Meanwhile, make the chocolate sauce. In a pan, melt the golden syrup, 15g butter, cocoa powder, instant coffee granules, and chopped chocolate over very low heat with 80ml water. Whisk together until smooth. This will be used as a delicious sauce to drizzle over the cheesecake later.
7. Chill the baked cheesecake overnight or for up to 4 days before serving, allowing the flavors to meld and the cheesecake to set properly.
8. To serve, drizzle the chilled chocolate sauce over the cheesecake and enjoy the rich and velvety indulgence of the Velvet Mocha Cheesecake.

This dessert is sure to impress your guests and satisfy any cravings for a delightful blend of chocolate and coffee in a creamy cheesecake form.