Chocamoka Cheesecake

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Not sure if the problem is completely sorted, but at least I can post again!

Couldn't think of a good name for this cheesecake, but as it has chocolate and coffee in it I thought this name would do. It's my normal cheesecake, but with an added something. It's a rich cheesecake, just right for an occasion, so am going to make another for Boxing Day. It's for those who love dark chocolate and coffee. 

 You need a 23cm springform tin. Preheat oven to oven 160C/gas3 

 Make sure that the cream cheese and eggs are at room temperature. 

 Put 200g of chocolate digestive biscuits in a bag and crush with a rolling pin [or use a food processor]. Add 125g plus 2 tbspns of melted butter and 1/2 tspn almond essence and mix together. Press this firmly into the bottom of the tin. Put in the fridge to set. 

 In a bowl mix together 140g granulated sugar and 1 tspn of espresso or any other strong coffee granules [more if you want a strong coffee flavour]. Melt 250g of 70% dark chocolate and 125g of 50% dark chocolate [or milk if you prefer] in the microwave or over simmering water. In a mixer, or using a hand mixer, beat 4 x 250g packs of cream cheese [such as Philly] together till smooth.

 Carefully and slowly add the melted chocolate keeping the mixer on a low speed. Pour in the sugar mixture slowly and then 3 tbspn of double cream and mix till well blended. Again at a low speed, add 3 large eggs, one at a time and 1 tspn vanilla extract.

 Pour this batter over the crumb base in the tin and bake in the oven for about 40-50 mins.Take it out when the surface of the cheesecake looks dry, but it still has a bit of a wobble. Don't overbake it. Leave it to cool in a warmish place and leave it there for about an hour before moving to somewhere cooler to cool completely. When it's cool, leave it overnight in the fridge to set. 

Before you remove it from the tin, it's a good idea to run a thin spatula around the inside to loosen it. You can decorate the top with some chocolate curls made using a potato peeler. I used some milk chocolate - about 100g.



Comments

Phil in the Kitchen said…
I'm pleased to see that the technical issues seem to be resolved. This sounds like a delicious, indulgent dessert to me. Well, why not indulge? It is Christmas (or so I've heard).
21/12/20 3:44 pm
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