Chocolate coffee liqueur cheesecake

Prep: 20 mins
Cook: 60 mins
Chocolate coffee liqueur cheesecake
Deliciously tempting chocolate coffee liqueur medley creamy filling.

For the base For the filling For the topping

50g butter

225g plain chocolate digestive biscuits, crushed

225g dark chocolate (50% cocoa solids), broken

400g full fat soft cheese, at room temperature

100g golden caster sugar

4 medium eggs

284ml double cream

5 tbsp coffee liqueur

200ml crème fraiche

2 tbsp coffee liqueur

Cocoa powder, for dusting

Lightly grease the base of a 23cm spring-form tin.

Melt the butter in a pan, stir in the crushed biscuits and press into to the base of the tin then chill.

Melt the chocolate in a bowl over a pan of gently simmering water, stirring halfway through.

Remove the bowl from the pan.

Preheat the oven to 160°C / 325°F / Gas mark 3.

Line a baking tray with greaseproof paper and set aside.

Beat the cheese and sugar together with an electric mixer, food processor or by hand until fluffy.

Add the eggs, one at a time.

Blend in the melted chocolate, the cream and the liqueur.

Pour onto the biscuit base and bake on the baking tray for 55 minutes-1 hour or until set.

Test by touching the surface, which should be shiny.

The centre will be darker than the rest of the base.

Loosen the cheesecake from the tin with a round-bladed knife and leave to cool.

Chill overnight.

Remove the cheesecake from the tin.

Combine the crème fraiche with liqueur and spread over the top.

Dust lightly with cocoa powder and serve.

Serves
12

Preparation Time
20 minutes

Cooking Time
60 minutes

Main ingredients
Dairy, Chocolate, Eggs, Alcohol, Sugar

Recipe Type
Dessert, Cheesecake

Level of Difficulty
Moderately Easy

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