Espresso Cheesecake with Rich Chocolate Biscuit Base

Creamy espresso cheesecake with a rich chocolate biscuit base, topped with whipped cream
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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:
  • 100 g digestive biscuits
  • 50 g unsalted butter (82% fat)
  • 10 g granulated sugar
  • 10 g cocoa powder
    • For the Espresso Cheesecake:
  • 180 g heavy cream (35% fat)
  • 25 g coffee beans
  • 140 g granulated sugar
  • 3 g ground coffee
  • 2 medium eggs
  • 35 g espresso coffee
  • 390 g full-fat cream cheese, softened
Instructions
    Prepare the Chocolate Biscuit Base:
  1. 1
    Place the digestive biscuits in a sealable bag and crush them into fine crumbs.
  2. 2
    In the bag, combine the crushed biscuits with cocoa powder, sugar, and melted butter. Mix until fully incorporated.
  3. 3

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

  4. 4
    Chill in the fridge for 20 minutes to set.
    5. Make the Espresso Cheesecake:
  5. 5
    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.
  6. 6
    In a separate bowl, whisk the eggs, sugar, ground coffee, and espresso until well combined.
  7. 7
    Strain the infused cream into the egg mixture and stir well.
  8. 8
    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.
    9. Bake the Cheesecake:
  9. 9
    Pour the cheesecake mixture over the chilled biscuit base in the cake tin.
  10. 10
    Bake in a preheated oven at 220°C (low fan) for 30 minutes, or until the cheesecake is slightly golden on top and wobblily.
    11. Cool and Serve:
  11. 11
    Allow the cheesecake to cool completely before placing it in the fridge and refrigetare overnight for best results.
  12. 12
    The next day remove it from the tin, Slice and enjoy!
Read it online: https://pastrybyioan.com/recipe/espresso-cheesecake-with-rich-chocolate-biscuit-base/