Espresso Chocolate Cheesecake
Servings: 16 slices
Tools you'll need:
- 20cm (8inch) springform pan
Espresso chocolate cheesecake is the ultimate indulgence. A creamy, rich chocolate and espresso no-bake cheesecake with an Oreo biscuit base.
INGREDIENTS LIST
- 235 g Oreo biscuits (crushed into fine crumbs (1.5 packets))
- 75 g butter (melted)
Cheesecake Filling:
- 300 g dark chocolate (minimum 50% cocoa solids) (chopped)
- 1.5 tsp espresso powder
- 600 g full-fat cream cheese (at room temperature)
- 180 g caster sugar
- 200 ml double cream or heavy cream (at room temperature)
Coffee Chocolate Ganache:
- 150 g dark chocolate (minimum 50% cocoa solids) (chopped)
- 50 g butter
- 200 g double cream or heavy cream
- 1 tsp instant coffee
Decoration:
- 50 g dark chocolate (minimum 50% cocoa solids) (curls or shavings)
- espresso beans (optional)
Preparation
- Base: Lightly grease the bottom and sides of a 20cm (8inch) springform pan.
- Crush the biscuits with a rolling pin or blitz in a food processor.
- Melt the butter and add to a medium bowl with the crumbs and stir to combine. Pour the mix into your prepared pan, pressing it firmly down and level with a spatula. Place it in the freezer or fridge to chill, while you prepare the filling.
- Cheesecake filling: Melt the chocolate in a heatproof bowl over a pan of simmering water (double boiler method), making sure it doesn’t touch the water.
- Stir in the espresso powder and then set aside until needed.
- Using an electric hand mixer or food processor, beat together the cream cheese and sugar until smooth. Then pour in the cream, whisking continuously, until thick and smooth.
- Add the cooled chocolate and whisk vigorously until combined, scraping down the sides of the bowl as necessary. Pour the mixture over the biscuit base, smoothing it out with a spatula. Chill in the fridge for at least 4 hours, until set.
- Chocolate Ganache: In a small saucepan, combine the cream and 1-2 tsp of instant coffee (depending on taste). Bring to a boil over medium-high heat.
- Meanwhile chop the chocolate into small pieces and place in an heat proof bowl.Just as the cream comes to a boil, remove from heat and stir in the butter. Pour the cream over the chopped chocolate and let stand for 1 minute to melt the chocolate.
- Whisk until smooth, then pour just under half over the chilled cheesecake. Then place both the cheesecake and the ganache back in the fridge so it can thicken.
- When the ganache has thickened, use an electric hand whisk to aerate it. Then place it into a piping bag fitted with a star nozzle and pipe in a circular motion around the edge of the cake.
- Decoration: Decorate with espresso beans and chocolate curls or shavings. To make chocolate shavings, freeze half a bar of chocolate (50g) and then grate it on a course grater.
