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Chocolate Espresso Cheesecake

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(total ratings: 4)
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Servings: 8-10
This is a delicious cheesecake, ideal for special occasions. Try serving with a compote of summer fruits containing raspberries, strawberries and blueberries. The sharpness of the fruit complements the rich chocolate of the cheesecake perfectly.

For the Crust:
5 to 6 oz. shortbread biscuits or cookies, crushed into fine crumbs
2 1/2 oz. (70g) butter, melted
1 1/2 oz. demerara sugar

For the Filling:
6 oz. semisweet chocolate
10 oz. heavy cream
8 oz. (usually sold in an 8 oz. tub) mascarpone cheese
1 tbsp. strong espresso coffee, or 2 tsp. instant coffee granules dissolved in 1 tbsp. hot water

Cocoa powder, for dusting top of cheesecake

1. Combine the ingredients for the crust and press into the bottom of a 8 inch (20 cm) springform pan. Place in the refrigerator.

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 crust. Return to the refrigerator for 2-3 hours (or overnight) to set completely.

4. Remove from the refrigerator 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.

Makes 8-10 servings.

Date: August 15, 2006


Reviewer: Heda

Reviewer: Tom
Perfect Cheesecake to start off at a semi beginner level. Was a bit rich and needed cream to take edge off. Easy enough to customize though.

Reviewer: olynn
The most delicious cheesecake I've ever tasted, and so simple! Thanks for the recipe. I will surely make this again and especially for my guests dessert. -Really recommended-

Reviewer: Elsa
Easy to make and couldn't stop eating it when making it.... Elsa, age 11.


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