Mocha Honey Cheesecake

Posted July 28, 2014

Mocha honey cheesecake image

Mocha Honey Cheesecake



  •  2 cups plain flour
  • 2 tbsp cocoa powder
  • 1 tbsp instant coffee
  • 125g butter
  • ½ cup honey
  • 1 small egg


  •  500g cream cheese
  • ½ cup honey
  • 3 large eggs, separated
  • ¼ cup custard powder
  • 300g sour cream, whipped
  • 125g dark cooking chocolate, melted
  • 2 tbsp coffee flavoured liqueur (eg Kahlua) optional
  • Whipped cream and grated chocolate for serving

Sift dry ingredients into a bowl and rub in butter
Beat honey and egg mixture to combine
Mix ingredients together to make a firm dough
Wrap dough in glad wrap and refrigerate for 1 hour
Pre heat oven to 200 °C
Roll out pastry and line a lightly buttered 25cm cake tin or flan pan
Bake pastry (blind) for 10 minutes, remove blind weights, pierce base with skewer and continue baking at 190°C for another 10 minutes.
Allow pastry to cool before filling.

Reduce oven to 170°C
Beat cream cheese and honey together until smooth and creamy
Beat in egg yolks, custard powder and liqueur
Fold in whipped sour cream
Whip egg whites until stiff and then fold into mixture
Pour mixture into pastry shell and swirl melted chocolate through
Bake cheesecake for 45minutes at 170 °C
Allow to cool and set before removing from cake tin

Serve topped with whipped cream and chocolate shavings, absolutely delicious….

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