Chocolate espresso cheesecake
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Unrated
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Prep Time
20 mins
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Servings
8 -10
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Course
Dessert
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Cuisine
International
Chocolate espresso cheesecake
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A delicious unbaked espresso (coffee) and chocolate cheesecake recipe with a biscuit base.
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Ingredients
- 200 g dark chocolate 70% cocoa solids, + extra to decorate
- 60 ml espresso allowed to cool
- 200 g digestive biscuits or plain Graham crackers
- 100 g butter melted
- 250 ml cream
- 400 g cream cheese
- 200 g caster sugar
- cream additional, to serve
Instructions
- Melt the chocolate in a double boiler or in the microwave and set aside to cool.
- Make the espresso and allow this to cool.
- Line a 22 - 23 cm springform cake tin with baking paper.
- Whip the cream to soft peaks in a stand mixer using the whisk attachment and scrape into another bowl and set aside.
- Grind the biscuits in a small food processor, add the melted butter and press this into the base of the lined tin. Use the back of a spoon to even it out.
- Using the same bowl as the cream, beat the sugar and cream cheese until the sugar crystals have dissolved. Add the cooled chocolate and espresso and whip until well combined.
- Fold the whipped cream into the chocolate mix and empty this into the biscuit-lined tin. Smooth the top out and chill in the fridge until set.
- Decorate with grated chocolate and serve with whipped cream.
Notes
- This cheesecake can be made a day or two days in advance.
- Store this cheesecake covered in the fridge
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