Chilled Mocha Cheesecake

Ingredients

• 1/2 C (70 g) nati hānati (hazelnuts, optional)
• 260 g pihikete tiakarete (chocolate biscuits, Oreos with chocolate filling)
• 90 g pata kua rewaina (melted butter)
• 1 tsp (5 ml) wanira (vanilla)
• 2 tbsp good quality paura kawhe (instant coffee powder). This can be swapped with a double shot espresso.
• 1 tbsp wai wera (hot water)
• 250 g tiakarete parauri (dark chocolate, 60%)
• 1/3 C (85 ml) kirīmi (cream)
• 2 tsp paura tetepe (gelatine powder)
• 1/4 C (60 ml) wai (water)
• 3/4 C (185 ml) kirīmi (cream)
• 1 C (165 g) puehu huka (icing sugar)
• 2 tsp (10 ml) wanira (vanilla)
• 250 g kirīmi tīhi (cream cheese, room temperature)
• 150 g kirīmi kawa (sour cream)
• 3/4 C (185 ml) strongly brewed coffee (this can be a strong plunger or long black),
• 3 tbsp marahihi māpere (maple syrup). Any sugar can be used.
• 150 g tiakarete miraka (milk chocolate)
• 1/4 C (60 ml) kirīmi (cream)
• 200 g kirīmi kawa (sour cream, sit on the bench for 30 mins before using)

Instructions

1. 1

   --- Prepare the Cake Tin ---

2. 2

   Lightly grease the bottom of a 23 cm, springform tin with butter and add baking paper.

3. 3

   --- Prepare the Base Ingredients: ---

4. 4

   If you are using them, add the hānati (hazelnuts) to the tāwhirowhiro (food processor). Pulse until a fine crumb forms.

5. 5

   Add the pihikete tiakarete (chocolate biscuits). Whizz it again until a crumb forms. Pour in the pata kua rewaina (melted butter) and wanira (vanilla). Process for 30 seconds and the crumb is ready.

6. 6

   If you do not have a food processor, no worries. Crush the hānati (hazelnuts) and pihikete (biscuits) with a rolling pin or a mortar and pestle. Take the time to make the crumb fine for the best texture.

7. 7

   --- Press the Base in to the Cake Tin: ---

8. 8

   Add the kongakonga (crumb) in to the prepared cake tin. Using a measuring cup, press it in to the base of the tin and up the sides.

9. 9

   Take the time to make sure the crumb is pressed down evenly and firmly. Refrigerate as you make the mocha filling.

10. 10

    --- Prepare the Coffee: ---

11. 11

    If you are using the instant paura kawhe (coffee powder), add it to a small cup and add the wai wera (hot water). Stir it together until it has dissolved.

12. 12

    If you are using espresso from a coffee machine, pour a double shot of coffee and do not add water to it.

13. 13

    --- Make the Chocolate Ganache: ---

14. 14

    Pour around 4cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.

15. 15

    Chop the tiakarete parauri (dark chocolate) in to rough chunks.

16. 16

    Add the tiakarete parauri (dark chocolate), ranunga kawhe (coffee mixture) and ⅓ C of kirīmi (cream) in to a heat-proof bowl.

17. 17

    Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.

18. 18

    Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.

19. 19

    --- Activate the Gelatine: ---

20. 20

    Add the paura tetepe (gelatine powder) and wai (water) in to a cup.

21. 21

    Stir it with a fork until combined and leave it to the side to bloom for 5 minutes.

22. 22

    --- Whip the Cream: ---

23. 23

    Add the kirīmi (cream), puehu huka (icing sugar) and wanira (vanilla) in to a medium bowl. Whip on medium speed until you achieve soft peaks. Leave it to the side.

24. 24

    --- Melt the Gelatine: ---

25. 25

    Melt the gelatine in the microwave for 20 seconds or it can be gently melted in a small pot on the stove. Leave it to cool.

26. 26

    --- Combine the Cream Cheese and Sour Cream: ---

27. 27

    Add the kirīmi tīhi (cream cheese) to a large bowl and smoosh it with a spatula until it is smooth.

28. 28

    Add the kirīmi kawa (sour cream) and whip on medium speed for 2 minutes until it is smooth.

29. 29

    --- Add the Chocolate and Gelatine: ---

30. 30

    Pour in the chocolate mixture as you whip slowly. Add the slightly cooled gelatine mixture and whip slowly until just combined.

31. 31

    --- Fold through the Whipped Cream: ---

32. 32

    Add the kirīmi (cream) in two parts and fold it gently after each addition with a spatula.

33. 33

    --- Add the Cheesecake Filling to the Cake Tin: ---

34. 34

    Pour the mocha filling to the cake tin. Use a spatula to smooth out the top.

35. 35

    --- Chill: ---

36. 36

    Whakamātaohia (chill) for a minimum of 2 hours. This can be covered and chilled for up to five days at this point.

37. 37

    --- Make the Coffee Syrup: ---

38. 38

    Add the kawhe (coffee) and marahihi māpere (maple syrup) in to a small pot.

39. 39

    Simply boil this mixture for 5 - 8 minutes over medium to high heat. Once it has thickened it is ready.

40. 40

    --- Make the Sour Cream Ganache (Optional Decoration): ---

41. 41

    Chop the tiakarete miraka (milk chocolate) in to rough chunks.

42. 42

    Add the tiakarete miraka (milk chocolate) and kirīmi (cream) in to a heat-proof bowl.

43. 43

    Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water. This can also be gently melted in a microwave in 20 seconds bursts, stirring well after each addition until just melted.

44. 44

    Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.

45. 45

    Cool for 10 - 15 minutes. Add the room temperature kirīmi kawa (sour cream) into a bowl. In three additions stir through the chocolate until smooth.

46. 46

    Whakamātaohia (refrigerate) for 20 minutes.

47. 47

    --- Decorate the Cheesecake: ---

48. 48

    Add the ganache to a piping bag and pipe it on the cheesecake. Pour the cooled coffee syrup in the middle before serving.

49. 49

    --- Storing the Cheesecake: ---

50. 50

    This cheesecake will keep for up to 5 days if it is covered and refrigerated.