- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Savour the decadence of baked cheesecake, crowned with a dollop of espresso cream, for a divine fusion of rich flavours and creamy delight.
- Serves16
- Cook time1 hour 5 minutes
- Prep time20 minutes, + cooling & 2 1/2 hours chilling time
Ingredients
- 250g plain chocolate biscuits
- 100g butter, melted
- 1 tbs boiling water
- 1 tsp coffee powder
- 500g cream cheese, softened
- 300g sour cream
- 2 free-range eggs, separated
- 200g dark chocolate, melted
- 1 tbs cocoa powder
- 1/2 cup (110g) brown sugar
- Whipped cream, to serve
- Raspberries, to serve
Espresso syrup
- 1/4 cup (60ml) fresh espresso coffee
- 2 tbs brown sugar
- 1 tbs Kahlua Coffee Liqueur* (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Grease the base and side of a 18cm springform pan and line with baking paper, allowing paper to extend over the edge of the pan. Place biscuits in a food processor and process until finely crushed. Add butter and process until well combined. Spoon the biscuit mixture into a prepared pan and use a flat-bottomed glass to press evenly over the base of the pan. Place in the fridge for 30 mins to chill.
Step 2
Combine boiling water and coffee powder in a heatproof bowl until coffee dissolves. Use an electric mixer to beat cream cheese, sour cream and egg yolks in a large bowl until smooth. With the motor running, add melted chocolate in a thin, steady stream and beat until well combined. Add the coffee mixture, cocoa powder and sugar to the cream cheese mixture and beat until smooth.
Step 3
Use a clean electric mixer to whisk egg whites in a clean bowl until soft peaks form. Gently fold into the cream cheese mixture. Pour into the pan and smooth the surface. Place on a baking tray. Bake for 1 hour or until set. Turn the oven off. Leave cheesecake in oven, with the door ajar, for 1 hour to cool. Place in the fridge for 2 hours to chill.
Step 4
To make espresso syrup, bring the coffee, sugar and liqueur, if using, to a simmer in a small saucepan over high heat. Cook for 2 mins or until the syrup thickens. Set aside to cool completely.
Step 5
Transfer the cheesecake to a platter. Place whipped cream in a bowl. Add half the espresso syrup and fold to marble. Spoon over the cheesecake and drizzle with remaining espresso syrup. Top with raspberries to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Already have frozen berries? Thaw for 30 mins and use them instead of the raspberries.
Clever storage: To keep any leftover cheesecake fresh, press a piece of baking paper directly onto the cut surface of the cake. Store in an airtight container in the fridge for up to 4 days.
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Baked chocolate cheesecake with espresso cream
- Serves16
- Cook time1 hour 5 minutes
- Prep time20 minutes, + cooling & 2 1/2 hours chilling time
Ingredients
- 250g plain chocolate biscuits
- 100g butter, melted
- 1 tbs boiling water
- 1 tsp coffee powder
- 500g cream cheese, softened
- 300g sour cream
- 2 free-range eggs, separated
- 200g dark chocolate, melted
- 1 tbs cocoa powder
- 1/2 cup (110g) brown sugar
- Whipped cream, to serve
- Raspberries, to serve
Espresso syrup
- 1/4 cup (60ml) fresh espresso coffee
- 2 tbs brown sugar
- 1 tbs Kahlua Coffee Liqueur* (optional)
Description
Savour the decadence of baked cheesecake, crowned with a dollop of espresso cream, for a divine fusion of rich flavours and creamy delight.
Method
Step 1
Preheat oven to 150°C. Grease the base and side of a 18cm springform pan and line with baking paper, allowing paper to extend over the edge of the pan. Place biscuits in a food processor and process until finely crushed. Add butter and process until well combined. Spoon the biscuit mixture into a prepared pan and use a flat-bottomed glass to press evenly over the base of the pan. Place in the fridge for 30 mins to chill.
Step 2
Combine boiling water and coffee powder in a heatproof bowl until coffee dissolves. Use an electric mixer to beat cream cheese, sour cream and egg yolks in a large bowl until smooth. With the motor running, add melted chocolate in a thin, steady stream and beat until well combined. Add the coffee mixture, cocoa powder and sugar to the cream cheese mixture and beat until smooth.
Step 3
Use a clean electric mixer to whisk egg whites in a clean bowl until soft peaks form. Gently fold into the cream cheese mixture. Pour into the pan and smooth the surface. Place on a baking tray. Bake for 1 hour or until set. Turn the oven off. Leave cheesecake in oven, with the door ajar, for 1 hour to cool. Place in the fridge for 2 hours to chill.
Step 4
To make espresso syrup, bring the coffee, sugar and liqueur, if using, to a simmer in a small saucepan over high heat. Cook for 2 mins or until the syrup thickens. Set aside to cool completely.
Step 5
Transfer the cheesecake to a platter. Place whipped cream in a bowl. Add half the espresso syrup and fold to marble. Spoon over the cheesecake and drizzle with remaining espresso syrup. Top with raspberries to serve.