Chocolate Espresso Cheesecake

This is a delicious cheesecake, ideal for special occasions.

Ingredients

For the base:

150g pack of Dean's Shortbread Fingers or Petticoat Tails, crushed into fine crumbs

70g (2 ½ oz) butter, melted

40g (1 ½ oz) Demerara sugar

For the filling:

170g (6 oz) dark chocolate (about 50% cocoa)

284mls (10 fl oz) double cream

250ml tub mascarpone cheese

15ml (1 tbs) strong espresso coffee, or

10mls (2 tsp) instant coffee granules dissolved in 15ml (1 tbs) hot water

a little cocoa powder to finish

Method

1. Combine the ingredients for the base and press into the base of a 20cm/8 inch flan dish or springform tin. Place in the fridge.
2. Place the cream, chocolate and coffee in a saucepan. Melt over a very low heat stirring regularly. Remove from the heat and whisk in the mascarpone cheese. Allow to cool completely at room temperature.
3. Once cooled, pour the chocolate mixture over the prepared base. Return to the fridge for 2-3 hours (or overnight) to set completely.
4. Remove from the fridge and dust lightly with cocoa powder.
5. Run a knife dipped in hot water around the edge of the cheesecake to loosen. Cut into wedges and serve.

 

Serves 8 - 10

 

Cook's note:

This is a delicious cheesecake, ideal for special occasions. Try serving with a compote of summer fruits containing raspberries, strawberries and redcurrants. The sharpness of the fruit complements the rich chocolate of the cheesecake perfectly.

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