Chocolate Cheesecake With Coffee Cream

Submitted 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."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 8

ingredients

• 300 g plain chocolate biscuits, such as Digestives
• 75 g butter, melted, plus extra for greasing
• 3 eggs, separated
• 118.29 ml caster sugar
• 250 g mascarpone
• 118.29 ml thickened cream
• 78.78 ml cocoa powder, sifted
• 118.29 ml hazelnut meal
• 29.58 ml Frangelico or 29.58 ml amaretto liqueur
• icing sugar, to dust

• COFFEE CREAM

• 236.59 ml sour cream
• 59.16 ml soft brown sugar
• 14.79 ml strong espresso (cooled)

directions

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.
10. COFFEE CREAM:.
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.