Chocolate coffee baked cheesecake

Chocolate coffee baked cheesecake
  • Serves icon Serves 6-8
  • Time icon Hands on 30 minutes, cooking 1 hour 35 minutes, plus cooling and chilling

A chocolate cookie base, rich coffee cheesecake and a dark chocolate topping, all in one dessert? It could only be Eric Lanlard’s decadent cheesecake recipe.

You could even go one step further… add booze! This espresso martini cheesecake is a must-make recipe.

Nutrition: For 8

Calories
740kcals
Fat
58.2g (35.2g saturated)
Protein
29g
Carbohydrates
46.6g (39g sugars)
Fibre
0.8g
Salt
0.7g
Calories
740kcals
Fat
58.2g (35.2g saturated)
Protein
29g
Carbohydrates
46.6g (39g sugars)
Fibre
0.8g
Salt
0.7g

Ingredients

  • 50g unsalted butter, melted, plus extra to grease
  • 175g chocolate cookies, crushed
  • 250g cream cheese
  • 250g mascarpone
  • 100g golden caster sugar
  • 150ml double cream
  • 1 tsp vanilla paste or extract (we like Nielsen-Massey)
  • 1 tbsp plain flour
  • 2 medium free-range eggs, plus 1 free-range egg yolk
  • 1 tsp instant coffee
  • 2 tsp coffee extract

For the chocolate topping

  • 15g unsalted butter
  • 1 tbsp crème fraîche
  • 50g light muscovado sugar
  • 150g dark chocolate, finely chopped
  • 1 tsp coffee extract
  • Pure cocoa powder for dusting

Method

  1. Preheat the oven to 150°C/fan130°C/gas 2. Grease a 22cm diameter springform cake tin.
  2. 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.
  3. 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 hot water, then beat into the mixture with the 2 tsp coffee extract.
  4. 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.
  5. For the topping, put the butter, crème fraîche and muscovado sugar in a small saucepan and heat gently until melted. Add the chocolate and 1 tsp 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 pour the topping over the chilled cheesecake. Return it to the fridge to set.
  6. Remove the set cheesecake from the tin and dust generously with cocoa powder.

delicious. tips

  1. To crush biscuits, break them up, then put in a freezer bag and bash with a rolling pin, or whizz in a food processor.

Recipe By

Eric Lanlard

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3.5 votes

Reviews

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    1. Hi Helen, we’re really sorry to hear that you’ve had trouble with this recipe. With regards to the chocolate topping, the recipe advises putting the chocolate in the fridge, not the freezer, to set, so perhaps the problem lies here. If the chocolate is freezing in the fridge, then please try placing it at the top of the fridge or shortening the cooling time so as to ensure it does not go too solid. We hope this helps and happy cooking!

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3.5 votes

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