Coffee & Chocolate Cheesecake
Indulge in the delightful layers of rich creaminess and decadent chocolate of this irresistible coffee-infused cheesecake. A luscious base of crushed biscuits and melted butter provides the perfect foundation for the velvety cheesecake mix, blending together creamy philadelphia and mascarpone with a hint of instant coffee and grated chocolate. Refrigerate to let the flavors meld into a harmonious dessert that is sure to please any sweet tooth.
— Constant Cookbook
Ingredients
- For the base
- 250g biscuits - either digestives or a mixture of chocolate bourbons and digestives
- 100g butter melted
- large tablespoon chocolate spread
- For the cheesecake mix
- 300ml double cream whipped
- 400g philadelphia
- 200g mascarpone
- 125g icing sugar
- 100g grated chocolate
- 1-2 teaspoons instant coffee disolved in a little water
Instructions
- Crush the biscuits either by hand or machine.
- Melt the butter and stir into the bisuits.
- Soften the chocolate spread for about 30secs in the microwave then mix into the biscuit mixture.
- Spread out in the bottom of a 25cm dish and firm down with your hands.
- Put in the fridge to cool.
- Whip the cream.
- Mix well the philadelphia, mascarpone and icing sugar.
- Stir in the dissolved coffee and grated chocolate.
- Combine the cheese mixture and the cream.
- Spread over the biscuit base then return to the fridge for at least 1/2 an hour.
Yield
Serves 8
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