This recipe was first published in Taste magazine.
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Ingredients
Coffee cream
Garnish
Method
1.Preheat oven to 180°C. Grease and line a 25cm springform cake tin with baking paper.
2.In a food processor, blitz the biscuits with the melted butter until they are fine crumbs. Press crumbs firmly and evenly into the base of cake tin. Bake for 10 minutes and set aside to cool.
3.In a stand mixer, beat cream cheese and crème fraîche until smooth. Add the sugar, vanilla paste and eggs one at a time.
4.Melt chocolate in microwave (I give it 40 seconds on high then let it sit, but this will vary depending on your microwave) or in a double boiler over a pot of simmering water. Remove from heat, add Kahlúa and gently stir to combine.
5.Fold Kahlúa mixture into cheese mixture until combined. Pour onto cooked base.
6.Place a dish of water near base of oven to create steam. Place cheesecake in middle of oven and bake for about 1Â hour until set on the top with a slight wobble. Set aside to cool.
7.Combine the whipped cream with the mascarpone, icing sugar and finely ground coffee.
8.Carefully remove cooled cheesecake from tin and place on serving plate or stand. Pile cream mixture on top and decorate with chopped hazelnuts, shaved white chocolate and Ferrero Rochers (some smashed, some whole). Serve immediately.
