Mokka Cheesecake

Cheesecake with a difference! This creamy classic impresses with its touch of coffee and will become a low-fructose highlight on every coffee table

Prep Time: approx. 90 min.
Resting Time: approx. 5 h
Baking Time: 60 - 70 min.
Difficulty: medium
Yield: 12 servings



  1. First preheat the oven to 175 °C top / bottom heat and place a springform pan (26 cm Ø) on a baking sheet, lined with baking paper. If you use a baking tin, which is closed all round, grease a little with butter.
  2. Next, melt the butter and grind the Organic Spelt Butter Biscuits in a blender or crush them in a freezer bag with the help of a rolling pin. Add the biscuit crumbs to the butter and mix everything together thoroughly. Pour the biscuit and butter mixture into the prepared springform pan evenly and press the bottom firmly.
  3. For the filling put the cream cheese and low-fat quark in a mixing bowl and stir until it´s smooth. Add 125g Organic Corn Sugar, the homemade Vanilla Corn Sugar, the eggs, a pinch of salt and mix everything together. Next, dissolve the Cappuccino classic powder in the cold milk. Add it to the cream cheese mixture. Finally, remove 3-4 tablespoons and mix it with the flour in a small bowl. Then slowly pour back to the cream cheese filling. Keep stirring until it becomes smooth.
  4. Pour the cheesecake filling into the springform pan and smooth it down. Place the cake in the preheated oven for 60-70 minutes and bake until it is light golden. The cheesecake is ready when it has an appealing light golden baking color and if the mass does not longer wobble visibly when you move the mold.
  5. Take the cheesecake out of the oven and let it cool completely down in the tin (approx. 3-4 hours).
  6. For the coffee glaze, first brew 200 ml strong coffee and dissolve 2 tablespoons of Organic Corn Sugar in it. Let the coffee rest for a few minutes. Then place the 2 sheets of gelatin in cold water, let them soak and squeeze them out, once they are soft. Dissolve the gelatine in the warm (not hot) coffee.
  7. Let the coffee cool down while stirring occasionally and watch it. As soon as the coffee starts to build the jelly, it can be carefully poured over the chilled cheesecake. Carefully place the cake in the refrigerator and allow to gel completely for about 60 minutes.
  8. Last, carefully remove the cake from the mold. Lift it onto a cake plate and decorate with coffee beans as desired.
Tip: Once the cheesecake is done, switch off the oven and let the cake cool down slowly with the oven door open. This will help to prevent the cheesecake from sinking.
Have fun preparing and enjoy!