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Italian-style cheesecake
Italian-style cheesecake
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Prep Time:
385 minutes
Cook Time:
Total Time:
385 minutes
Elevate desserts with rich coffee flavor for a truly indulgent experience.
Ingredients:
  • Melted butter, for greasing
  • 100g espresso biscotti (Unibic brand), finely chopped
  • 10.00 gm cocoa powder
  • 10.00 gm boiling water
  • 2 tsp instant coffee granules
  • 650g fresh reduced-fat ricotta
  • 125g (3/4 cup) icing sugar, sifted
  • 20.00 ml coffee-flavoured liqueur (like Kahlua or Tia Maria)
  • 30g good-quality dark chocolate, finely grated
Instructions:
  • 1. Grease a 20cm springform pan using melted butter, placing a sheet of baking paper on the base before securing the sides. Line the sides of the pan with non-stick baking paper.
  • Evenly distribute the biscotti on the lined pan and sprinkle 1 teaspoon of cocoa powder evenly on top.
  • Combine boiling water and instant coffee in a cup, stir until dissolved, then set aside. In a medium bowl, use electric beaters to mix ricotta and icing sugar. Add the coffee mixture, liqueur, and chocolate, then mix until well combined.
  • Spread the filling evenly over the biscotti and use the back of a spoon to smooth it out. Tap the pan gently on the counter to settle the mixture. Dust the remaining 3 teaspoons of cocoa evenly over the cheesecake. Cover with foil and refrigerate for at least 6 hours or overnight.
  • Presentation time! Gently release the cheesecake from the side of the pan and slice into wedges using a sharp knife dipped in warm water and dried after each cut.

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