This creamy and light fridge cheesecake, which can be made in advance, is guaranteed to impress.
Ingredients: (makes one cheesecake)
- 200g chocolate (with 70% cocoa solids)
- 60ml espresso, cooled
- 200g digestive biscuits
- 100g butter, melted
- 200g caster sugar
- 400g cream cheese
- 250ml (1 cup) cream
- Additional chocolate for decoration
- Additional cream to serve (optional)
Preparation:
Melt the chocolate in a microwave bowl, stirring every 30 seconds. Once melted, set aside to cool. Make the espresso in your coffee machine and allow to cool.
Line a 22 – 23cm spring form cake tin with baking paper. Grind the biscuits to a fine crumb. Add the melted butter and briefly process. Press the crumb mix into the base of the lined tin and flatten out with the back of a spoon.
Whip the cream in the Breville Class Mixer (which you can win here!) using the whisk attachment. Be careful not to whip the cream too stiffly. Scrape it into another bowl and set aside.
Using the same bowl and whisk attachment, beat the caster sugar and cream cheese until the sugar crystals have dissolved. Add the cooled melted chocolate and espresso and mix until well combined.
Fold the whipped cream through the chocolate cream cheese mix and empty this in the biscuit-lined cake tin. Smooth out, cover and refrigerate until set. Decorate with grated chocolate and serve with fresh cream.
Want to win your very own Breville Class Mixer, worth R5 499? We’ve got one to give away! Enter here.
