Mocha cheesecake with chocolate wafer crust

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PREP TIME

15 min

Makes

10 wedges

* PLUS Refrigeration Time: 180 minutes, Baking Time: 50 minutes

Ingredients

  • 18 chocolate wafers , about 1/2 200-g pkg
  • 2 eggs
  • 1 tbsp instant coffee granules
  • 1 tbsp hot water
  • 2 250-g blocks light cream cheese , at room temperature
  • 3/4 cup granulated sugar
  • 2 tsp vanilla
  • 2 tbsp all-purpose flour

Instructions

  • Preheat oven to 300F (150C). Lightly butter bottom and side of a 9-inch (23-cm) pie plate. Arrange 7 wafers in a circle on bottom of pie plate. Don’t cover middle. Take 11 wafers and break off just bottom third of each wafer. Don’t worry if they are uneven. Use small broken pieces to fill centre portion of pie plate. Line side of plate with large pieces so rounded edges are poking up.
  • Separate 1 egg. Place white in a small bowl and discard yolk. Add remaining whole egg and whisk just until blended. In a small bowl, stir coffee granules with water until dissolved. Place cream cheese in a large bowl. Using an electric mixer on high speed, beat cheese until smooth and creamy, scraping down side as needed. Gradually beat in sugar until evenly mixed. Beat in egg mixture, then coffee mixture, vanilla and flour just until mixed. Scrape down side as needed. Turn filling into wafer shell. Gently spread to edge of plate. Place cheesecake in a large, shallow-sided roasting pan or similar pan large enough to hold it. Pour enough hot water into pan so it comes halfway up side of pie plate.
  • Bake in centre of preheated 300F (150C) oven until filling is almost set when pan is jiggled, 50 to 55 minutes. Remove cheesecake from water to a wire rack and cool to room temperature. Then refrigerate, loosely covered, at least 3 hours or up to 2 days. Garnish with crushed chocolate wafers and fresh berries, if you wish. Slice into wedges. Cake will keep well in the refrigerator up to 3 days.

Nutrition (per serving)

  • Calories
  • 238,
  • Protein
  • 6.8 g,
  • Carbohydrates
  • 26.1 g,
  • Fat
  • 12.2 g,
  • Fibre
  • 0.4 g,
  • Sodium
  • 424 mg.

Cheesecake and coffee scored high on the list of staffers’ cravings at Chatelaine. So, the Test Kitchen took on the challenge and developed a luscious but light cheesecake superbly flavoured with coffee. The effortless no-bake crust is made with whole chocolate wafers (to add another decadent note) but has fewer calories than a graham-cracker crust.

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