About this recipe:If you love coffee, chocolate and cheesecake, this is the recipe for you. This decadent cheesecake consists of a biscuit base, filled with a chocolate and coffee flavoured cheesecake filling, which is finished off with a creamy chocolate topping.
Makes: 1 23cm round cheesecake
175g sweet biscuits, crushed into crumbs
2 tablespoons melted unsalted butter
1 tablespoon caster sugar
1 tablespoon unsweetened cocoa powder
1 tablespoon instant coffee powder
2 tablespoons coffee-flavoured liqueur
115g plain chocolate, grated
925g cream cheese, softened
200g caster sugar
250ml soured cream
2 tablespoons caster sugar
1 teaspoon coffee flavoured liqueur
1 teaspoon unsweetened cocoa powder
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For the Base: Combine the crumbs, 2 tablespoons melted butter, 1 tablespoon sugar and 1 tablespoon cocoa with a fork. Press into bottom of a 23cm round springform tin. Wrap the tin bottom in foil. Refrigerate while preparing the filling.
For the Filling: Put grated chocolate into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. Chocolate can also be melted in a microwave, stirring frequently.
Combine the cream cheese and the sugar; mix with an electric mixer until well blended.
Dissolve the coffee powder in the coffee liqueur. Add the coffee mixture and the chocolate to the cream cheese mixture. Blend well.
Add the eggs one at a time, mixing until just blended after each egg.
Pour the filling into the base, smoothing the top.
Place the tin in a large baking tin, pour boiling water into the baking tin until it comes 1/2 way up the sides of the spring form tin.
Bake in a preheated 180 C / Gas 4 oven for 1 hour.
Remove the tin from the oven and remove the springform tin from the water bath. Discard the water.
For the Topping: Stir together the soured cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Put back in the oven for 5 minutes.
Refrigerate at least 4 hours, if possible overnight.