This recipe is from an old Woman's Weekly Cookbook. I haven't made it, but have been told it's fantastic. The servings and prep times are just guesses - good luck!
- 250 g plain sweet biscuits
- 125 g butter
- 375 g packaged cream cheese
- 3⁄4 cup caster sugar
- 3 teaspoons plain flour
- 3 eggs
- 3⁄4 cup sour cream
- 1 tablespoon lemon juice
- 90 g dark chocolate
- 1 tablespoon instant coffee powder
- 1 tablespoon coffee liqueur (Tia Maria or Kahlua)
- 1 tablespoon water
- 1 egg yolk
- 3 teaspoons instant coffee powder
- 1 teaspoon hot water
- 1 cup cream
- 1 tablespoon sugar
- Crumb Crust:.
- Crush biscuits finely.
- Add melted butter and mix well.
- Press crumb mixture on base and sides of 20cm springorm pan.
- Refrigerate while preparing filling.
- Beat cream cheese until softened.
- Combine with sugar and flour.
- Beat well.
- Beat in eggs, sour cream and lemon juice.
- Pour half cheesecake mixture into prepared crumb crust.
- Put roughly chopped chocolate, coffee powder, liqueur, water and lightly beaten egg yolk in top of double saucepan.
- Stir over simmering water until chocolate melts and mixture becomes thick.
- Remove from heat and cool slightly.
- Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
- Top with remaining cheesecake mixture.
- Swirl remaining chocolate through top half of cheesecake.
- Bake in 170 degrees Celsius oven 1 hour to 1 hour ten minutes or until set.
- Remove from oven.
- Allow to become cold.
- Refrigerate overnight.
- Remove sides from pan.
- Put cheesecake onto serving plate.
- Top with prepared cream.
- Dissolve coffee powder in hot water.
- Put cream, coffee and sugar in bowl.
- Refrigerate 30 minutes.
- Beat until thick.