espresso-chocolate cheesecake

recipe for a 23-cm round springform cake tin makes 10-12 slices

  • 900 g cream cheese
  • 100 g brown sugar
  • 100 ml very strong espresso
  • 2 tsp vanilla extract
  • 4 eggs
  • 200 g dark chocolate (70% cacao or more), roughly chopped
  • 200 g digestive biscuits
  • 50 ml very strong espresso
  • 2 tb cacao powder
  • 2 tb brown sugar
  • 100 g butter, melted

 

how to do

  • preheat the oven to 150 degree C
  • break up the biscuits & put them in a food processor
  • add the cacao
  • go on till it’s finely ground
  • slowly pour in the melted butter & 50 ml espresso while the processor is running
  • press this mixture with the ball of your hand into the base of the prepared cake tin
  • refrigerate while you make the cheese topping
  • put the cheese, sugar & vanilla extract in a freestanding electric mixer or use a handheld mixer to beat on slow speed
  • add one egg at time, while still
  • the mixture should be smooth & creamy
  • smelt the chocolate in a „bain-marie“, or in a heatproof bowl over a saucepan of simmering water (the base of the bowl isn’t allow to touch the water)
  • if its melted & smooth, stir in the 100 ml espresso
  • spoon a little of the  cheese mixture into the chocolate-espresso mixture, stir in, then add a little more to cool down the temperature
  • mix the two mixtures till they are well combined
  • spoon it on the cool cheesecake base
  • put the tin in a larger one or a baking tray filled with water 2/3 up the cake tin with the cheesecake
  • bake for 40-50 min, checking regularly after 40 min to avoid burning
  • leave the cheesecake to cool in the  tin, cover and refridgerate overnight before serving

 

smell, taste & go for the show…

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