This recipe was originally featured in the June 2013 edition of Delicious Magazine.

 

11 Responses to “New York-Style Mocha Hazelnut Cheesecake”

  1. hanh
    June 20, 2013 at 2:38 pm

    Hi Katie, how long do I bake the cheesecake for? The instruction says bake for 11/4 hours, I’m not sure how long that is. The cheesecake looks delicious, will give it a try this weekend. Thanks Katie

    • Katie
      June 20, 2013 at 3:03 pm

      That’s 1 and 1/4 hours. Aka one and one quarter or 75 minutes. Thanks

  2. Jeannie
    June 21, 2013 at 7:04 pm

    Hi Katie, what could I substitute for the espresso or can I just leave that out?

    Thanks!

  3. Lidya
    July 14, 2013 at 11:16 am

    Hi Katie,

    I made this cheesecake 2 weeks ago & everyone gave me 10/10 best cheesecake ever :-) The combination of coffee & cheese was truly amazing!! The consistency wasn’t as heavy as normal cheesecake, more like moosie. Definitely too die for!!

    Thanks for sharing this recipe =)

    Lidya

  4. August 2, 2013 at 2:47 pm

    Hi, my name is Jessica and i am a big fan of yours. I also have your What Katie Ate and I love it. Your such an amazing chief and photographer I love your work. I am also Australian and just started a new blog that i hope you can go check out. I think you are so inspirering and i love your book. Hope you send me a answer back on my blog. Thanks and keep on cooking & baking!

  5. myra
    August 7, 2013 at 1:17 pm

    just received you cookbook in the mail. pure heaven. would it be possible to have these new recipes not in metric but for amercan audiences? thanks

  6. myra
    August 7, 2013 at 1:43 pm

    i meant imperial measuerements
    thanks

    • Katie
      August 7, 2013 at 1:54 pm

      Hi Myra The US version of the book is written in imperial for the US audience. Did you purchase the UK or Aussie version?

  7. August 14, 2013 at 7:04 am

    Hi Katie,

    This cheesecake looks stunning – I can’t wait to try it! I’ve made cheesecakes before and have always ended up overcooking or undercooking them. Do you have a foolproof way to gauge whether the cheesecake is done?

    Thanks so much!

  8. myra
    August 14, 2013 at 7:37 am

    hi katie, ibought the us version, but i am asking about these five new recipes that you have on line, they sound wonderful but i don’t want to mess it up by doing my own conversion. thanx

  9. sae
    September 21, 2014 at 2:34 am

    hi katie,
    im writing from japan! i just made this cheesecake today, and it was sooo amazing! my family and friend loves it, too ;) i can’t wait to bake it again!
    thank you very much for sharing this recipe♡

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