Espresso Cheesecake

This delicious baked cheesecake is not for the faint-hearted, but it makes a super treat for coffee lovers.

  • 350g sweet biscuits
  • 2 teaspoons almond extract
  • 3/4 stick butter or 6 tablespoons of margarine, softened
  • 250g block of dark chocolate
  • 1kg cream cheese, softened
  • 3 eggs
  • 160ml sugar
  • 80ml milk
  • 2 teaspoons instant coffee powder

Preheat over to 180 degrees C. Break your biscuits into a crumb texture (you can place in a bag and hit softly with a rolling pin if you need). Place biscuit crumbs, almond extract and butter/margarine in a 9”x3” baking pan and mix together with your fingers and then press into the bottom and side of the pan leaving one inch at the top of the pan not covered with the mixture.

Place a saucepan on a low heat and melt 200g of chocolate.

In a mixer beat your cream cheese on a low speed until smooth. Add the melted chocolate, eggs, sugar, milk and coffee and beat until blended together. Increase the speed to medium and beat for two minutes. Now pour this mixture into the crust in the pan and bake for 45 minutes. Cover and cool for four hours. Grate the remaining chocolate and garnish on top of the cheesecake.

Written by Debbie McTaggart