Are you ready for dessert? How does an Espresso Cheesecake sound?!

To get your taste-buds tingling, we’ve laid out everything you need to know to create an amazing Espresso Cheesecake recipe.

Serves 12

Prep 30 minutes (plus refrigeration time)

Espresso Cheesecake Ingredients

1/2 x 250g packet choc ripple biscuits

75g butter, melted

2 tablespoons boiling water

2 teaspoons gelatine powder

500g cream cheese, softened

1/2 cup caster sugar

100g dark chocolate, melted, cooled slightly

1/2 cup thickened cream

1 single shot (30ml total) espresso coffee, cooled

Cocoa powder, whipped cream, maple syrup and pomegranate seeds, to serve

Photo: Jeremy Simons

Espresso Cheesecake Method

1) Grease a 20cm round springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until finely chopped. Add butter. Process until combined. Press into base of prepared pan. Refrigerate for 30 minutes or until firm.

2) Place boiling water in a heatproof bowl. Sprinkle over gelatine. Stir until dissolved. Cool for 5 minutes. Using an electric mixer, beat cream cheese and sugar until smooth. Add melted chocolate, cream and coffee. Beat until combined.

3) Spoon mixture over biscuit base. Level top. Refrigerate for 4 hours or overnight until set.

4) Remove cheesecake from pan and place on a serving plate. Dust with cocoa powder. Dollop with cream and drizzle with maple syrup. Sprinkle with pomegranate seeds. Serve.

Tools of the Trade

Coffee is, of course, a key component of this Espresso Cheesecake recipe. That’s why we suggest taking a look at Breville The Oracle Touch Automatic Espresso Coffee Machine – available from Domayne. Perfect for creating coffee the way you love it, this espresso machine will have you looking forward to everything from your morning cuppa to tonight’s Espresso Cheesecake dessert!

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