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Cappuccino cheesecake
Cappuccino cheesecake
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Prep Time:
575 minutes
Cook Time:
40 minutes
Total Time:
615 minutes
Elevate cheesecake with rich dark chocolate and coffee essence for an extraordinary treat.
Ingredients:
  • 250g Nice biscuits, halved
  • 125g butter, melted
  • 2 x 250g packets cream cheese, chopped, softened
  • 141.90 gm caster sugar
  • 3 eggs
  • 1 tsp coffee essence
  • 100g dark chocolate, melted, cooled
Instructions:
  • Prepare a 24cm round fluted flan tin with a 3cm depth by greasing it generously.
  • Preheat your oven to 160°C/140°C fan-forced and grease a 20cm (base) springform pan. Pulse biscuits in a processor until fine breadcrumbs form, then add butter and blend until combined. Press the mixture onto the base and sides of the pan and chill in the refrigerator.
  • Prepare the filling: With an electric mixer, blend cream cheese and sugar until silky. Gradually add eggs, incorporating each one fully. Mix in coffee essence and chocolate. Transfer the mixture into the pan. Set the pan on a baking tray.
  • Bake the cheesecake for 30 to 40 minutes, or until it is just set with a slight wobble in the center. Turn off the oven, then cool the cheesecake in the oven for 3 hours with the door slightly open. Refrigerate overnight before serving.

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