Chocolate Espresso Cheesecake
Over a year ago
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Ingredients
- 100 g Chocolate digetives - crushed
- 50 g Margerine
- 2 tbs Caster sugar
- ¼ tsp Ground cinnamon
- 200 g Cream cheese
- 200 g Caster sugar
- 3 Eggs
- 250 g Dark chocolate
- 2 tbs Double cream
- 250 ml Soured cream
- ¼ tsp Salt
- 2 tsp Instant coffee in 4 tbs hot water
- 4 tbs Cooled espresso
- 2 tsp Vanilla essence
- 250 ml Whipping cream
- 2 tbs Icing sugar
- 2 tbs Cooled espresso
Accompaniment
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Method
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1
Base.
Preheat oven to 180c/gas mark 4.
Grease 23cm springform cake tin.
Combine biscuit, margerine, caster sugar & cinnamon.
Mix well & press into base of tin.
Filling.
Beat cream cheese until smooth.
Gradually add cater sugar, mix until well blended.
Add eggs 1 at a time, beat until smooth.
Melt chocolate with double cream in bowl over boiling water, stir until smooth.
Add chocolate mix to cream cheese mix & blend well.
Stir in soured cream, salt, vanilla, coffee & espresso.
Beat until smooth.
Pour into tin and bake for 45 mins.
Leave in oven for further 45 mins with heat off and door ajar.
Chill for 12 hrs.
Topping.
Beat cream until soft peaks form, whisk in sugar and espresso.
Add to cake immediately before serving.
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