Chocolate Espresso Cheesecake

I wasn’t sure what to bake for you today and Amelie suggested a cheesecake, so here it is, simple to make but definitely worth the taste.


Chocolate Espresso Cheesecake
hocolate Espresso Cheesecake
  • 200 g chocolate biscuits
  • 50 g melted butter
  • 250 g dark chocolate
  • 1 kg cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 2 eggs & 2 egg yolks
  • ¼ cup brewed espresso coffee
  • 1 teaspoon vanilla
  1. preheat oven to 180C. process biscuits in a food processor until crumb consistency, add melted butter and process until combined
  2. press into a lined 22cm spring form tin and refrigerate
  3. melt chocolate in a bowl over simmering water and set aside to cool.
  4. beat cream cheese and sugar with an electric mixer until fluffy and then add sour cream and mix to combine
  5. add eggs until they are well mixed, then add espresso, vanilla and melted chocolate and mix until well combined
  6. pour mixture into prepared tin and bake for 45 minutes, then turn off oven and leave in for an hour
  7. tips here
  8. on how to judge if your cheesecake is baked
  9. While cheesecake is cooling you can make a chocolate ganache by adding
  10. ml thickened cream, 1 tablespoon cold brewed espresso and
  11. g dark chocolate, in a pot over a low heat and heat just until chocolate has melted.
  12. Allow ganache to cool at room temperature.
  13. Pour over cooled cake and refrigerate for a few hours until set.

tips here on how to judge if your cheesecake is baked

Hugs to you