Chocolate Cheesecake With Coffee Cream |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This delicious cheesecake comes from the April 07 issue of an Australian magazine called Real Living. The coffee cream is optional. You can serve with ice-cream or whipped cream if you prefer. prep time includes chill time. Ingredients:
300 g plain chocolate biscuits, such as digestives |
75 g butter, melted, plus extra for greasing |
3 eggs, separated |
1/2 cup caster sugar |
250 g mascarpone |
1/2 cup thickened cream |
1/3 cup cocoa powder, sifted |
1/2 cup hazelnut meal |
2 tablespoons frangelico or 2 tablespoons amaretto liqueur |
icing sugar, to dust |
1 cup sour cream |
4 tablespoons soft brown sugar |
1 tablespoon strong espresso (cooled) |
Directions:
1. Preheat oven to 170c (150c fan forced) and grease a 23cm springform cake tin.
2. Blend biscuits in processor until crumbs are fine.
3. Transfer to a bowl & stir in butter until combined, then spoon mixture into your cake tin and press over base & halfway up the sides, using a small glass to roll over it & smooth it out.
4. Chill for 10 mins until firm to touch.
5. Place remaining cheesecake ingredients except egg whites into a food processor & blend until smooth, then transfer to a large bowl.
6. Whisk egg whites in a clean bowl until stiff.
7. Using a metal spoon, fold whites into cake mixture until combined.
8. Spoon into tin and bake for 50-60 minutes until just set.
9. Remove from the oven & allow to cool to room temperature.
10. COFFEE CREAM:.
11. Combine all ingredients in a bowl & beat until mixture forms soft peaks.
12. Remove cheesecake from tin & dust with icing sugar and serve with you choice of coffee cream, cream or ice-cream.
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