Chocolate espresso cheesecake

Chocolate Espresso Cheesecake slice

This creamy and light fridge cheesecake is guaranteed to impress, with the subtle coffee flavour amplifying the 70% cocoa chocolate, with lots of cream for that extra lift. Recipe courtesy of Breville.

Serves: 12


200g 70% dark chocolate
60ml espresso
200g digestive biscuits
100g butter
200g caster sugar
400g cream cheese
250ml (1 cup) cream
(For decoration) extra chocolate
(To serve) cream


Melt the chocolate in a microwave bowl, stirring every 30 seconds. Set aside to cool. Make the espresso and allow to cool.

Grind the biscuits to a fine crumb in the Breville Kitchen Wizz Pro. Melt the butter, add to the biscuits and briefly process.

Line a 22cm spring-form cake tin with baking paper. 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 Scraper Mixer Pro 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 into the biscuit-lined cake tin. Smooth out, cover and refrigerate until set. Decorate with grated chocolate and serve with fresh cream.

Recipe by Breville.

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