Description
This decadent Chocolate Espresso Cheesecake combines the rich flavors of dark chocolate and bold espresso with a creamy, smooth texture. Featuring a crunchy biscuit base and a luscious chocolate espresso filling, it’s an indulgent no-bake dessert perfect for coffee and chocolate lovers alike.
Ingredients
Scale
Base
- 200 grams digestive biscuits or plain Graham crackers
- 100 grams melted butter
Filling
- 200 grams dark chocolate with 70% cocoa solids (plus extra for decorating)
- 60 milliliters espresso, allowed to cool
- 250 milliliters (1 cup) cream
- 400 grams cream cheese
- 200 grams castor sugar
To Serve
- Additional cream to serve
Instructions
- Melt Chocolate: Melt the dark chocolate gently using a double boiler or microwave, then set it aside to cool.
- Prepare Espresso: Brew the espresso and allow it to cool completely before using.
- Prepare Tin: Line a 22-23 centimeter springform cake tin with baking paper to prevent sticking.
- Whip Cream: Whip the cream to soft peaks using a stand mixer fitted with the whisk attachment, then transfer it to another bowl and set aside.
- Make Biscuit Base: Grind the digestive biscuits or Graham crackers in a food processor, mix the crumbs with melted butter, and press the mixture evenly into the base of the lined tin using the back of a spoon.
- Mix Cream Cheese and Sugar: In a bowl, beat the cream cheese and castor sugar together until the sugar crystals have completely dissolved.
- Add Chocolate and Espresso: Stir the cooled melted chocolate and espresso into the cream cheese mixture and whip until well combined and smooth.
- Fold in Whipped Cream: Gently fold the whipped cream into the chocolate mixture to maintain the airy texture.
- Assemble Cheesecake: Pour the filling over the biscuit base and smooth the top with a spatula.
- Chill: Refrigerate the cheesecake until fully set, ideally for several hours or overnight.
- Decorate and Serve: Top with grated dark chocolate and serve with additional whipped cream for an elegant finish.
Notes
- Use high-quality dark chocolate with 70% cocoa solids for the best flavor and texture.
- Ensure the espresso is fully cooled before adding to the mixture to prevent curdling.
- Press the biscuit base firmly to create a solid foundation for the cheesecake.
- The cheesecake needs to chill for at least 4 hours or overnight for optimal setting.
- Extra whipped cream served alongside enhances the richness of each slice.
