Tuesday, May 5, 2015

Recipe: Coffee Chocolate Cheesecake

A wonderfully rich treat. It's funny, I've been t total for about 7 months now, so spending like £18 on a bottle of Tia maria just to make a cheesecake seemed horrifically decadent! It's all right though, my fella has been enjoying the rest of the bottle! This is sweet, with a little bit of bitterness- definitely for those who love coffee.

Coffee Chocolate Cheesecake (serves 8)

300g chocolate chip hobnobs
100g unsalted butter

275g mascarpone
110g cream cheese
180ml double cream
3 medium eggs
120g golden caster sugar
25ml tia maria
12g gelatin powder, dissolved in 50ml water (vegetarian gelatin is available also)

50g dark or milk chocolate
10g instant coffee granules, dissolved in 30ml water
25ml tia maria

1) Blitz the biscuits in a food processor until you get a fine crumb. Melt the butter in a small saucepan and mix in the cookie crumbs. Press this mixture firmly into an oiled 8 inch spring form tin, and put in the fridge.
2) Mix together the mascarpone, cream cheese, double cream, eggs, sugar, tia maria and gelatine, whisking until everything is well combined. Pour onto the biscuit base and put back in the fridge.
3) Melt the chocolate in a bowl on top of a pan full of boiling water. Mix in the coffee and tia maria. Remove the cheesecake from the fridge and pour this coffee/chocolate mixture onto the creamy mixture, and “marble” with a knife. Put back in the fridge and allow to set overnight. Remove from the tin and serve!

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