Description
This luscious Chocolate Espresso Cheesecake combines rich dark chocolate and bold espresso in a creamy, smooth filling atop a crunchy biscuit base. Perfectly chilled and topped with extra grated chocolate and cream, this no-bake cheesecake is an indulgent dessert that’s both elegant and simple to make.
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
- 400 grams cream cheese
- 200 grams castor sugar
- 250 milliliters (1 cup) cream
- Additional cream to serve
Instructions
- Melt the chocolate: Melt the dark chocolate using a double boiler or microwave until smooth. Set aside to cool to room temperature.
- Prepare the espresso: Brew 60 milliliters of espresso and allow it to cool completely.
- Prepare the tin: Line a 22-23 centimeter springform cake tin with baking paper to ensure easy removal of the cheesecake once set.
- Whip the cream: Using a stand mixer with a whisk attachment, whip the cream to soft peaks. Transfer to another bowl and set aside for folding later.
- Make the biscuit base: Crush the digestive biscuits in a food processor until fine. Add the melted butter and mix to combine, then press the mixture evenly into the base of the prepared springform tin using the back of a spoon. Refrigerate or set aside.
- Beat the cream cheese and sugar: In a clean bowl, beat the cream cheese with the castor sugar until the sugar is fully dissolved and the mixture is smooth and creamy.
- Add chocolate and espresso: Incorporate the cooled melted chocolate and cooled espresso into the cream cheese mixture, whipping until thoroughly combined and smooth.
- Fold in whipped cream: Gently fold the whipped cream into the chocolate mixture, ensuring not to deflate the airiness but creating a homogenous filling.
- Pour into tin: Transfer the filling onto the biscuit base in the springform tin and smooth the top with a spatula.
- Chill until set: Refrigerate the assembled cheesecake for several hours or overnight until fully set and firm.
- Decorate and serve: Before serving, grate additional dark chocolate on top and optionally serve with extra whipped cream on the side for an elegant finish.
Notes
- Ensure the espresso and melted chocolate are cooled before mixing to prevent curdling.
- Use a springform tin and line it well with baking paper for easy removal.
- You can substitute digestive biscuits with Graham crackers for a similar base.
- Chilling the cheesecake overnight yields the best texture and flavor.
- For a stronger coffee flavor, you can add a teaspoon of instant espresso powder to the cream cheese mixture.
- Keep the cheesecake refrigerated and consume within 3-4 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
