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Chocolate Cappuccino Cheesecake - V

2 hours plus overnight setting

6 - 8

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2 hours plus overnight setting

Pudding
Cherry Tarts

Introduction

This is just delicious!

Oven temperature

180°C fan 160°C – 350°f- Reg4

Steps

  1. Heat oven and grease 23cm loose bottom cake tin

  2. Melt butter, crush biscuits mix them together with cinnamon and sugar, press into the buttered tin

  3. Beat cream cheese until smooth and gradually add sugar until completely combined add eggs singularly and beat each one is fully.

  4. Melt chocolate, dissolve coffee granules in 4 tabs of boiling water

  5. Add chocolate, coffee, creams, salt, liqueur and vanilla to egg mixture and mix until smooth.

  6. 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

  7. Chill for at least 12 hours – overnight best

  8. Make flavoured cream by beating whipping cream to soft peaks, beat in icing sugar and 2 coffee liqueur

  9. Garnish with cream and grated chocolate

Cooks tips

This dessert is improved by being made the day before and left in refrigerator overnight just decorate on the day of serving.

Serve with

Flavoured cream and chocolate sprinkles

Other recipe ideas

Wine pairing

Peter Falke Exclusive Kanoa

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Vegetarian information

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Cherry Tarts

Ingredients

  • 100g chocolate biscuits

  • 50g butter

  • 2 tabs caster sugar

  • Pinch of ground cinnamon

  • 600g cream cheese

  • 200g castersugar

  • 3 eggs

  • 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

Flavoured cream

  • 8fl oz of whipping crea,m

  • 2 tabs icing sugar

  • 2 tabs coffee liqueur

  • 2 squares of chocolate.

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