Description
This rich and indulgent Chocolate Espresso Cheesecake combines the bold flavors of dark chocolate and robust espresso for a sophisticated dessert. Featuring a crunchy biscuit base and a creamy, luscious filling whipped to perfection, this no-bake cheesecake is perfect for chocolate lovers looking to impress at gatherings or enjoy a decadent treat at home.
Ingredients
Scale
Base
- 200 grams digestive biscuits or plain Graham crackers
- 100 grams melted butter
Filling
- 200 grams dark chocolate with 70% cocoa solids (plus extra for decorating)
- 60 milliliters espresso, allowed to cool
- 250 milliliters (1 cup) cream
- 400 grams cream cheese
- 200 grams castor sugar
To Serve
- Additional cream (whipped)
- Extra grated dark chocolate for decoration
Instructions
- Melt the chocolate: Gently melt the dark chocolate using a double boiler or microwave. Stir occasionally until smooth, then set aside to cool to room temperature.
- Make the espresso: Prepare 60 milliliters of espresso using your preferred method and allow it to cool completely before use.
- Prepare the tin: Line a 22-23 centimeter springform cake tin with baking paper, ensuring the base and sides are covered to prevent sticking.
- Whip the cream: Using a stand mixer fitted with the whisk attachment, whip 250 milliliters of cream until soft peaks form. Transfer the whipped cream to a separate bowl and set aside.
- Make the biscuit base: Grind the digestive biscuits in a food processor until fine crumbs form. Combine the biscuit crumbs with the melted butter and mix thoroughly. Press this mixture evenly into the base of the prepared tin using the back of a spoon. Chill the base if desired to firm it slightly.
- Beat the cream cheese and sugar: In a large mixing bowl, beat 400 grams of cream cheese and 200 grams of castor sugar together until the sugar has completely dissolved and the mixture is smooth.
- Add chocolate and espresso: Slowly add the cooled melted chocolate and espresso to the cream cheese mixture. Whip together until fully combined and smooth.
- Fold in whipped cream: Gently fold the previously whipped cream into the chocolate mixture, being careful not to deflate the airy texture.
- Pour into tin: Transfer the final filling onto the biscuit base in the springform tin. Smooth out the surface evenly with a spatula.
- Chill until set: Refrigerate the cheesecake for several hours, ideally overnight, until the filling is firm and set.
- Decorate and serve: Before serving, decorate the top with freshly grated dark chocolate and serve with additional whipped cream on the side for an extra creamy touch.
Notes
- Use high-quality dark chocolate with at least 70% cocoa for the best flavor intensity.
- Allow all ingredients, especially the cream cheese and melted chocolate, to come to room temperature to ensure smooth mixing.
- The espresso adds a subtle bitterness that complements the sweetness and richness of the chocolate.
- For a firmer base, chill the biscuit crust for 15-20 minutes before adding the filling.
- This cheesecake is best served chilled but can be brought to room temperature for 10-15 minutes before serving for a creamier texture.
- Store leftovers covered in the fridge and consume within 3 days for optimal freshness.
