About this recipe:Sinfully rich and velvety smooth, this elegant recipe becomes a favourite as soon as it is tasted. It is best if made a day before serving.
100g (3¾ oz) chocolate biscuits, crushed
50g (2 oz) butter, softened
2 tablespoons caster sugar
1/4 teaspoon ground cinnamon
3 (200g) tubs cream cheese, softened
200g (7 oz) caster sugar
250g (8 oz) dark chocolate
2 tablespoons double cream
250ml (8 fl oz) soured cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 4 tablespoons hot water
4 tablespoons coffee flavoured liqueur
2 teaspoons vanilla essence
250ml (8 fl oz) whipping cream
2 tablespoons icing sugar
2 tablespoons coffee-flavoured liqueur
25g (1 oz) dark chocolate
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Method Prep:1hr › Cook:1hr › Extra time:45min › Ready in:2hr45min
Preheat the oven to 180 C / Gas mark 4. Butter one 23cm loose-bottomed or springform cake tin.
Combine the chocolate biscuit crumbs, softened butter, 2 tablespoons caster sugar and cinnamon. Mix well and press mixture into the buttered tin; set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add caster sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the 250g dark chocolate with 2 tablespoons double cream in a pan set over boiling water. Stir until smooth.
Add chocolate mixture to cream cheese mixture and blend well. Stir in soured cream, salt, coffee, 4 tablespoons coffee liqueur and vanilla. Beat until smooth. Pour mixture into prepared tin.
Bake in the centre of the preheated oven for 45 minutes. Do not overbake. Centre will be soft but will firm up when chilled. Leave cake in oven with the heat turned off and the door ajar for 45 minutes before removing. Remove cake from oven and chill for 12 hours. Just before serving, top cake with mounds of flavoured double cream and garnish with chocolate leaves.
To make flavoured cream: Beat whipping cream until soft peaks form, then beat in icing sugar and 2 tablespoons coffee liqueur.
To make chocolate leaves: Melt 25g dark chocolate in a pan or bowl set over boiling water and stir until smooth. Brush real edible plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Fantastic cheesecake!! I did have some trouble melting the chocolate, so the 2nd time I made this cheesecake, I just melted the chocolate in the microwave and stirred the 2 Tb. of cream in with with soured cream. I also combined the water, instant coffee and liqueur & put in the microwave til it was hot. By doing this, you avoid over-mixing the batter and it warms the batter slightly so the chocolate blends easier! Great recipe and I really enjoyed making it!!! Thanks!! - 18 Jul 2008
This was good the first day, but excellent the next, so I would recommend 24 hours for the cheesecake flavours to meld. I melted the chocolate in the microwave with no problems. An excellent recipe. - 18 Jul 2008
I have made this cheesecake at least a dozen times and my family and friends request it all the time!!! I make a few modifications: instead of instant coffee dissolved in hot water, I use 4 tbsp espresso for a little stronger coffee flavour. If you don't have an espresso machine, you can pick up an espresso at the coffee shop. I also use 1 1/2 times the crust recipe so that the crust is a bit thicker and I can press it halfway up the sides of my springform tin. I can't say enough good things about this recipe! - 18 Jul 2008