Description
Indulge in a rich and creamy Chocolate Espresso Cheesecake that combines the intense flavors of 70% dark chocolate and robust espresso. With a crunchy biscuit base and a smooth, velvety filling, this no-bake cheesecake is perfect for chocolate lovers looking for an elegant dessert. Finished with grated chocolate and served with extra cream, it’s a luxurious treat that’s surprisingly simple to make.
Ingredients
Scale
Biscuit Base
- 200 grams digestive biscuits or plain Graham crackers
- 100 grams melted butter
Cheesecake Filling
- 200 grams dark chocolate with 70% cocoa solids (plus extra for decorating)
- 60 milliliters espresso, cooled
- 250 milliliters (1 cup) cream
- 400 grams cream cheese
- 200 grams castor sugar
To Serve
- Additional cream
- Extra grated dark chocolate
Instructions
- Melt the chocolate: Melt the dark chocolate using a double boiler or microwave. Allow it to cool to room temperature to prevent curdling when mixed.
- Prepare the espresso: Brew 60 ml of espresso and set aside to cool completely.
- Prepare the cake tin: Line a 22-23 centimeter springform cake tin with baking paper to ensure easy removal.
- Whip the cream: Using a stand mixer with the whisk attachment, whip 250 ml of cream to soft peaks. Transfer to another bowl and set aside to maintain the texture.
- Make the biscuit base: Grind the digestive biscuits in a food processor until fine. Mix in the melted butter, then press the mixture firmly into the base of the lined tin. Use the back of a spoon to even out the surface.
- Beat cream cheese and sugar: In a clean bowl, beat the cream cheese and castor sugar together until the sugar dissolves completely and the mixture is smooth.
- Add chocolate and espresso: Pour in the cooled melted chocolate and espresso to the cream cheese mixture. Whip until fully combined and silky.
- Fold in whipped cream: Gently fold the whipped cream into the chocolate mixture using a spatula, taking care to retain the airy texture.
- Assemble cheesecake: Pour the mixture into the biscuit-lined tin and smooth the top evenly with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours or until fully set and firm to the touch.
- Decorate and serve: Once set, remove from the tin, grate extra dark chocolate over the top, and serve with additional whipped cream on the side.
Notes
- Ensure the chocolate and espresso are completely cooled before mixing to prevent the cream cheese from curdling.
- You can substitute digestive biscuits with gluten-free crackers if desired.
- For a stronger coffee flavor, increase espresso up to 80 ml, but be cautious not to make the mixture too runny.
- Chill time is crucial for the cheesecake to set properly; overnight chilling is recommended for best results.
- This cheesecake is a no-bake recipe, making it ideal for warm weather or when you want to avoid using the oven.
