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Espresso Cheesecake with Rich Chocolate Biscuit Base

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A Creamy Espresso Cheesecake with a Chocolate Biscuit Twist
Creamy espresso cheesecake with a rich chocolate biscuit base, topped with whipped cream pinit
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Creamy espresso cheesecake with a rich chocolate biscuit base, topped with whipped cream pinit
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Espresso Cheesecake with Rich Chocolate Biscuit Base

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Description

This espresso cheesecake recipe combines the bold flavour of freshly brewed espresso with the rich creaminess of full-fat cream cheese. Set atop a buttery chocolate biscuit base, this cheesecake is baked to perfection and offers a beautiful balance of coffee and chocolate flavours. With a hint of cocoa in the crust and an infusion of coffee in the filling, it's an indulgent dessert that brings together the best of both worlds.

Ingredients

For the Chocolate Biscuit Base:

For the Espresso Cheesecake:

Instructions

Video

Prepare the Chocolate Biscuit Base:

  1. Place the digestive biscuits in a sealable bag and crush them into fine crumbs.
  2. In the bag, combine the crushed biscuits with cocoa powder, sugar, and melted butter. Mix until fully incorporated.

  3. Press the mixture into the bottom of a 6-inch cake tin (lined with baking paper or a cake liner).

  4. Chill in the fridge for 20 minutes to set.

Make the Espresso Cheesecake:

  1. In a small pot, bring the cream and coffee beans to a boil. Once it boils, remove from heat cover with plastic wrap and let it infuse for 20 minutes.
  2. In a separate bowl, whisk the eggs, sugar, ground coffee, and espresso until well combined.
  3. Strain the infused cream into the egg mixture and stir well.
  4. In another bowl, mix the softened cream cheese until smooth and creamy. Gradually add the coffee mixture in three parts, mixing well after each addition.

Bake the Cheesecake:

  1. Pour the cheesecake mixture over the chilled biscuit base in the cake tin.
  2. Bake in a preheated oven at 220°C (low fan) for 30 minutes, or until the cheesecake is slightly golden on top and wobblily.

Cool and Serve:

  1. Allow the cheesecake to cool completely before placing it in the fridge and refrigetare overnight for best results.
  2. The next day remove it from the tin, Slice and enjoy!

Note

Storage: This cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. For best results, serve chilled.

Substitutions: You can substitute digestive biscuits with graham crackers or any other similar crumbly biscuit. Similarly, if you prefer a more intense coffee flavour, increase the amount of ground coffee in the filling.

Alternative Ingredients: For a lighter version, you may substitute the full-fat cream cheese with a lower-fat variety, though this will slightly alter the texture.

Frequently Asked Questions

Expand All:
What can I use instead of digestive biscuits for the base?

You can substitute digestive biscuits with graham crackers, chocolate wafers, or any other firm, crumbly biscuit. The chocolate flavour of the wafers pairs particularly well with the coffee filling.

Can I make this espresso cheesecake without baking?

This specific recipe requires baking to set the cheesecake properly. However, you can modify it by removing the eggs and using gelatin or an agar-agar setting agent to achieve a no-bake version.

How can I make the espresso flavor more intense?

For a more intense coffee flavour, you can increase the amount of ground coffee in the cheesecake filling or add an extra shot of espresso. You can also use coffee extract or instant espresso powder for a stronger taste.

How long does the cheesecake need to cool before serving?

For best results, allow the cheesecake to cool completely in the tin, which usually takes about 1–2 hours. Afterwards, refrigerate it for several hours to fully set before slicing and serving. I recommend refrigerating it overnight, as this enhances the coffee flavour.

Can I freeze espresso cheesecake?

Yes, you can freeze espresso cheesecake for up to 3 months. Wrap the cheesecake tightly in plastic wrap and store it in an airtight container. Thaw overnight in the refrigerator before serving.

Does the chocolate biscuit base have to be chilled before adding the filling?

Yes, chilling the biscuit base helps it set properly and prevents it from crumbling when the cheesecake filling is added. A minimum of 20 minutes in the refrigerator is recommended for best results.

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