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Recipe

Espresso and chocolate baked cheesecake

There is only one size for this baked cheesecake - big! It keeps well, but I guarantee it won't last long. It's best to make this cheesecake the day before you intend to serve it to allow it to settle.

  • 3 hrs 30 mins cooking
  • Serves 12
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Ingredients

Base
  • 125 gram digestive biscuits (about half a packet)
  • 125 gram gingernuts (about half a packet)
  • 3 tablespoon caster sugar
  • 110 gram unsalted butter, melted
Filling
  • 100 millilitre cream
  • 150 gram dark chocolate, chopped
  • 3 teaspoon fine-ground espresso or instant coffee
  • 750 gram cream cheese
  • 1 cup caster sugar
  • 2 tablespoon cornflour
  • 150 gram sour cream
  • 2 teaspoon vanilla extract
  • 3 eggs, separated
  • 50 millilitre cream
  • pinch salt

Method

Base
  • 1
    Line the bottom of a round 23cm loose-bottom cake tin with baking paper.
  • 2
    For the base, crush the biscuits to a fine crumb in a food processor.
  • 3
    Add the sugar and butter to the biscuit crumbs, then mix thoroughly. Tip into the lined tin and press evenly into the base. Refrigerate and chill.
Filling
  • 4
    Make an espresso/chocolate sauce by heating the cream in a small saucepan until it nearly comes to a boil.
  • 5
    Remove from heat, add the chocolate and cover with a tea towel. Leave for 10 minutes.
  • 6
    Whisk in the ground espresso to make a smooth sauce. Set aside, but keep warm.
  • 7
    Preheat oven to 150°C. In a large bowl, beat together the cream cheese, sugar, cornflour and sour cream until smooth. Add the vanilla, egg yolks, cream and salt. Blend until smooth.
  • 8
    In a separate bowl, whisk the egg whites until stiff. Fold gently into the cream mixture.
  • 9
    Pour gently on top of the chilled base. Marble the top of the cheesecake with the espresso/chocolate sauce.
  • 10
    Using a teaspoon, take spoonfuls of the sauce and push it deep into the cheesecake topping.
  • 11
    With the handle end of the spoon, drag through the sauce to form a marbling effect, then repeat in whatever patterns take your fancy. Any leftover sauce can be used to serve.
  • 12
    Bake for 1½ hours until the top is golden brown and the centre is only slightly jiggly.
  • 13
    Turn the oven off, open the door a touch and leave cheesecake to stand in the oven for 2 hours. Take out and chill for at least 3 hours or overnight before serving.
  • 14
    To serve, run a knife around the edge of the tin before removing the ring, then transfer cheesecake from the baking paper to a serving plate or board.

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