Description
Indulge in this rich and velvety Chocolate Espresso Cheesecake, featuring a smooth blend of dark chocolate and espresso layered over a crunchy biscuit base. This no-bake cheesecake offers a perfect balance of bold coffee flavors and creamy sweetness, ideal for dessert lovers seeking a sophisticated treat.
Ingredients
Scale
Chocolate and Espresso
- 200 grams dark chocolate with 70% cocoa solids (plus extra for decorating)
- 60 milliliters espresso, allowed to cool
Biscuit Base
- 200 grams digestive biscuits or plain Graham crackers
- 100 grams melted butter
Cheesecake Filling
- 250 milliliters (1 cup) cream
- 400 grams cream cheese
- 200 grams castor sugar
To Serve
- Additional cream (whipped)
Instructions
- Melt the chocolate: Melt the dark chocolate in a double boiler or microwave carefully until smooth. Set aside to cool completely.
- Make the espresso: Prepare a fresh espresso shot and allow it to cool to room temperature.
- Prepare the tin: Line a 22-23 centimeter springform cake tin with baking paper, ensuring it is well covered for easy removal of the cheesecake.
- Whip the cream: Using a stand mixer fitted with a whisk attachment, whip the cream to soft peaks. Once ready, transfer it to a clean bowl and set aside.
- Make the biscuit base: Place the digestive biscuits in a food processor and grind them into fine crumbs. Add the melted butter and blend until combined. Press the mixture evenly into the base of the prepared tin using the back of a spoon. Chill while preparing the filling.
- Beat the cream cheese and sugar: In a large mixing bowl, beat the cream cheese and castor sugar together until the sugar fully dissolves and the mixture is smooth.
- Add chocolate and espresso: Pour the cooled melted chocolate and espresso into the cream cheese mixture. Whip thoroughly until all ingredients are fully combined and smooth.
- Fold in whipped cream: Gently fold the whipped cream into the chocolate mixture, taking care to maintain the airy texture for a light cheesecake filling.
- Pour into tin: Transfer the combined cheesecake mixture into the biscuit-lined cake tin. Smooth the surface evenly with a spatula.
- Chill until set: Refrigerate the cheesecake for several hours, preferably overnight, to allow it to set firmly.
- Decorate and serve: Before serving, decorate the top of the cheesecake with grated dark chocolate and serve with additional whipped cream on the side.
Notes
- Ensure the chocolate is fully cooled before mixing with the cream cheese to prevent curdling.
- The espresso adds depth and enhances the chocolate flavor; strong coffee can be used as a substitute.
- You can use gluten-free biscuits to make this recipe gluten-free if preferred.
- For best results, chill the cheesecake overnight.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
