Baked Mocha Cheesecake

  • Baked Mocha Cheesecake
  • Baked Mocha Cheesecake
  • Baked Mocha Cheesecake
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  • 250 g cream cheese at room temp
  • 1/2 cup caster sugar
  • 1/2 tspn vanilla extract
  • 2 tspn fresh lemon juice
  • 2 x eggs


Biscuit base (or any other base)
Gingernut biscuits and plain sweet biscuits
Butter at room temperature (enough to hold together, usually 50-100g is plenty)

Fillings and toppings
3 tsp instant coffee, gradually at hot water until desolved// or use coffee extract
100g dark chocolate, put in the microwave for 10sec and set aside to cool before combining
Spices: Cinnamon, cardamon and ground ginger for taste.
defrosted- frozen berries (add juice in actual cake and leave berries for topping)
icing sugar to serve

Preheat oven to 180°C. Line pans or tray with baking paper
Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time. Add fillings.
Get the base ready (biscuit base). Top with the cream cheese mixture. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.
Set aside in the pan for 10 minutes, before placing on a wire rack to cool completely. Refrigerate for 1 hour or until chilled.
This is the plain cheesecake recipe. You can add different things in this simple cheesecake to get fantastic results.
Top with berries and icing sugar before serving (this helps to cover up imperfections too!).

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