Chocolate coffee baked cheesecake
- May 2013
- Serves 6-8
- 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.
- 58.2g (35.2g saturated)
- 46.6g (39g sugars)
- 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
- Preheat the oven to 150°C/fan130°C/gas 2. Grease a 22cm diameter springform cake tin.
- 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 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 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.
- Remove the set cheesecake from the tin and dust generously with cocoa powder.
To crush biscuits, break them up, then put in a freezer bag and bash with a rolling pin, or whizz in a food processor.
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