A crunchy biscuit base, rich chocolate, and a hint of coffee liqueur, it's perfect for dinner parties or a cozy night in. Pair with a cup of espresso for the ultimate indulgence.
7ozcrushed biscuits (such as shortbread or graham crackers)
1/4cupunsweetened baking cocoa (optional)
2.9-3.3ozbutter, melted (or as needed)
Filling:
17.6ozcream cheese (softened)
3/4cupsugar
1/2cupcocoa
2large eggs
1/4cupespresso coffee (or 1/4 cup brewed coffee, or 1/4 cup boiling water with 2 tsp coffee powder/granules)
1/4 - 1/2cupKahlua or coffee liqueur (to taste)
1tspvanilla extract
Topping:
8.8ozsour cream
2tbspgranulated sugar
1tspvanilla extract
Garnish:
Dark chocolate, grated
Instructions
Preheat oven to 160°C (325°F).
For Crust:
Put biscuits in food processor and blend until they resemble fine crumbs. Add cocoa and meltedbutter and mix well. Press into the bottom of a 9-inch springform pan.
Bake for 5 to 8 minutes, until firm but not browned; cool.
Raise oven temperature to 190°C (375°F).
For Filling
In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Gradually addsugar, mixing well. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir incoffee liqueur, coffee and vanilla. Pour into the cooled crust.
Bake for about 30 minutes, or until the sides are set but there is a distinct jello-like wobble in thecentre. Take the cheesecake out and place it on a wire rack.
Raise temperature in oven to 220°C (425°F).
For Topping:
Combine sour cream, 2 tablespoons sugar and vanilla in a small bowl; mix well. Spread evenlyover the hot cheesecake. Bake for 5 to 7 minutes – don't overcook it - it will just start to lose itsshine and then firm up once chilled.
Remove cheesecake from oven and cool to room temperature on a wire rack. Refrigerate, covered lightly with foil, for at least 8 hours or preferably overnight.
Carefully remove cheesecake from pan and garnish with grated chocolate. Take out of the fridgeabout 20 minutes prior to serving.