Whether you are looking for a slice of something sweet to stop you snoozing to an evening film or just a cake to share with your besties because you are all obsessed with coffee. Our Chocolate Coffee baked cheesecake is packed full of dark chocolate and rich coffee flavours. It might be hard to share a slice!
Ingredients:
- 50g unsalted butter (melted)
- 175g chocolate cookies (crushed)
- 250g cream cheese
- 250g mascarpone
- 100g golden caster sugar
- 150ml double cream
- 1 tsp. vanilla extract
- 1 tbsp. plain flour
- 2 medium free range eggs
- 1 free range egg yolk
- 1 tsp. instant coffee
- 2 tsp. coffee extract
For the chocolate topping:
- 15g unsalted butter
- 1 tbsp. crème fraiche
- 50g light muscovado sugar
- 150g Lily O’Brien’s Dark Chocolate Drops (finely chopped)
- 1 tsp. coffee extract
For the coffee sauce:
- 50g caster sugar
- 1 tbsp instant coffee
- 3 tbsp golden syrup
- 50ml water
- 125ml evaporated milk
Method:
- Preheat the oven to 150°C/fan130°C/gas mark 2.
- Grease a 22cm diameter spring form cake tin.
- BAKING TIP: To crush biscuits, break them up, then put them in a freezer bag and bash with a rolling pin until a crushed consistency.
- Put the crushed cookies and melted butter in a bowl and mix.
- Tip into the tin and press down with the back of a spoon.
- Leave to set in the fridge for 15 minutes.
- Put the cream cheese, mascarpone, golden caster sugar, cream, vanilla and flour into a large bowl and beat until smooth.
- Beat in the eggs and egg yolk.
- Dissolve the instant coffee in 2 tsp. of hot water.
- Then beat into the mixture with the 2 tsp. coffee extract.
- Spoon the mixture onto the chilled cookie base, then bake for 90 minutes or until set but still with a slight wobble in the centre.
- Cool completely in the tin, then leave to set in the fridge for at least 2 hours.
- For the chocolate topping, put the butter, crème fraîche and muscovado sugar in a small saucepan and heat gently until melted.
- Add the chocolate drops and 1 tsp. of coffee extract and heat gently for a further 2 minutes, stirring continuously.
- Remove from the heat, then give it a good whisk.
- Cool for a few minutes, then drizzle the topping over the chilled cheesecake.
- To make the coffee sauce topping, heat the sugar, coffee, syrup, water and milk in a pan until dissolved.
- Cool for a few minutes and then drizzle over the top.
- Return it to the fridge to set.
