Name: Espresso and chocolate baked cheesecake
Cook time: 210 min
Total time: 210 min
Yield: 12
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

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.

Serves 12

Cook

3H 30M

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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