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This delicious cheesecake comes from the April 07 issue of an Australian magazine called Real Living. The coffee cream is optional. You can serve with ice-cream or whipped cream if you prefer. prep time includes chill time.
- 300 g plain chocolate biscuits, such as Digestives
- 75 g butter, melted, plus extra for greasing
- 3 eggs, separated
- 1⁄2 cup caster sugar
- 250 g mascarpone
- 1⁄2 cup thickened cream
- 1⁄3 cup cocoa powder, sifted
- 1⁄2 cup hazelnut meal
- 2 tablespoons Frangelico or 2 tablespoons amaretto liqueur
- icing sugar, to dust
- 1 cup sour cream
- 4 tablespoons soft brown sugar
- 1 tablespoon strong espresso (cooled)
- Preheat oven to 170c (150c fan forced) and grease a 23cm springform cake tin.
- Blend biscuits in processor until crumbs are fine.
- Transfer to a bowl & stir in butter until combined, then spoon mixture into your cake tin and press over base & halfway up the sides, using a small glass to roll over it & smooth it out.
- Chill for 10 mins until firm to touch.
- Place remaining cheesecake ingredients except egg whites into a food processor & blend until smooth, then transfer to a large bowl.
- Whisk egg whites in a clean bowl until stiff.
- Using a metal spoon, fold whites into cake mixture until combined.
- Spoon into tin and bake for 50-60 minutes until just set.
- Remove from the oven & allow to cool to room temperature.
- COFFEE CREAM:.
- Combine all ingredients in a bowl & beat until mixture forms soft peaks.
- Remove cheesecake from tin & dust with icing sugar and serve with you choice of coffee cream, cream or ice-cream.