Chocolate Cappuccino Cheesecake - V
2 hours plus overnight setting
6 - 8
This is just delicious!
180°C fan 160°C – 350°f- Reg4
Heat oven and grease 23cm loose bottom cake tin
Melt butter, crush biscuits mix them together with cinnamon and sugar, press into the buttered tin
Beat cream cheese until smooth and gradually add sugar until completely combined add eggs singularly and beat each one is fully.
Melt chocolate, dissolve coffee granules in 4 tabs of boiling water
Add chocolate, coffee, creams, salt, liqueur and vanilla to egg mixture and mix until smooth.
Pour into tin over crushed biscuits and bake for approx.. 45 minute until set but centre just soft. Leave in the oven with door open for 1 hour to cool slowly
Chill for at least 12 hours – overnight best
Make flavoured cream by beating whipping cream to soft peaks, beat in icing sugar and 2 coffee liqueur
Garnish with cream and grated chocolate
This dessert is improved by being made the day before and left in refrigerator overnight just decorate on the day of serving.
Flavoured cream and chocolate sprinkles
100g chocolate biscuits
2 tabs caster sugar
Pinch of ground cinnamon
600g cream cheese
250g 70% dark chocolate
2 tabs double cream
250ml soured cream
Pinch of salt
2 tspns coffee granules
4 tabs coffee liqueur
2 tspn vanilla essence
8fl oz of whipping crea,m
2 tabs icing sugar
2 tabs coffee liqueur
2 squares of chocolate.