Chocolate Cheesecake With Coffee Cream

Be the first to review
READY IN: 1hr 20mins
Recipe by Rhiannon and Matt

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.

Ingredients Nutrition


  1. Preheat oven to 170c (150c fan forced) and grease a 23cm springform cake tin.
  2. Blend biscuits in processor until crumbs are fine.
  3. 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.
  4. Chill for 10 mins until firm to touch.
  5. Place remaining cheesecake ingredients except egg whites into a food processor & blend until smooth, then transfer to a large bowl.
  6. Whisk egg whites in a clean bowl until stiff.
  7. Using a metal spoon, fold whites into cake mixture until combined.
  8. Spoon into tin and bake for 50-60 minutes until just set.
  9. Remove from the oven & allow to cool to room temperature.
  11. Combine all ingredients in a bowl & beat until mixture forms soft peaks.
  12. Remove cheesecake from tin & dust with icing sugar and serve with you choice of coffee cream, cream or ice-cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a