Creamy cappuccino cheesecake
MAKES 1 LARGE CHEESECAKE
SERVES 8–12
For the base
1 x 100g bar Divine coffee
chocolate
50g unsalted butter, diced
200g digestive biscuits
For the filling
500g best quality cream cheese
125g light muscovado sugar
50g caster sugar
2 rounded teaspoons instant
coffee dissolved in 1
tablespoon hot water
1 tablespoon Kahlua (optional)
2 large free range eggs
To finish
Divine cocoa powder for dusting
23cm spring-clip tin, greased, set
a baking tray
Heat the oven to 160C/325F/Gas 3.
To make the base: break up the chocolate and melt very gently with
the butter in a large heatproof mixing bowl (see page 16). Remove
the bowl from the heat and stir gently until smooth. Put the biscuits
into a plastic bag and crush with a rolling pin to make fine crumbs.
Tip the crumbs into the melted chocolate, mix well and then tip the
mixture into the prepared tin. Using the back of a spoon, press the
mixture into the base of the tin and halfway up its sides. Chill until
needed.
To make the filling: put the cream cheese, both sugars, dissolved
coffee, Kahlua (if using) and the eggs into the bowl of a food
processor and run the machine until the mixture is very smooth.
Pour the filling into the tin set on the baking tray. Bake in the heated
oven for 40 minutes until just set, then turn off the heat and leave
the cheesecake to cool in the oven. When completely cold cover
and chill overnight.
To serve, carefully unclip the tin and set the cheesecake on a
serving plate. Dust heavily with cocoa.
Store, tightly covered, in the fridge and eat within 4 days.