No Bake Chocolate Espresso Cheescake
Recipe Information
serves:
N/A
prep time:
N/A
cook time:
easy
difficulty:
Ingredients:
Ingredients for crust:
- 200g chocolate cookies, crushed
- 5ml instant espresso coffee powder
- 70g FIRST CHOICE butter, melted
Ingredients for filling:
- 200g dark chocolate, chopped
- 180ml FIRST CHOICE chocolate velvet
- 15ml instant espresso coffee powder dissolved into 20 ml hot water
- 10ml gelatine powder
- 45ml cold water
- 700g cream cheese at room temperature
- 80g castor sugar
- 5ml vanilla extract
- 150ml FIRST CHOICE whipping cream, chilled and whipped
Garnish:
- 250ml FIRST CHOICE whipping cream, chilled and whipped with cooled strong coffee (15 ml instant espresso coffee powder dissolved into 20 ml hot water and cooled)
- Chocolate shards
Preparation method:
To make the crust:
1. Combine the crushed cookies, espresso powder and the melted butter and press it down firmly into the bottom of a 24cm loose-bottomed, greased cake tin
To make the filling:
1. Combine the chocolate and the velvet in a glass bowl and melt in the microwave on a low power setting. Stir a few times. Add the dissolved coffee to the melted chocolate and mix well.
2. Combine the gelatine and the water and leave for a few minutes for the gelatine to absorb the water (hydrate). The gelatine will absorb all the water and firm up.
3. Heat the gelatine and water mixture for a few seconds in the microwave to melt the gelatine, then stir it into the warm chocolate, velvet and coffee mixture. Mix well to combine
4. Combine the cream cheese and castor sugar in a bowl and beat until smooth. Add the vanilla and then add the cooled chocolate mixture. Mix well to combine
5. Fold in the whipped cream and spoon the filling into the crust. Place in fridge for at least 6 hours before removing from the cake tin. Place the cheesecake on a serving plate
6. Spoon the whipped coffee cream into a piping bag fitted with a nozzle of choice and pipe rosettes on the cheesecake.
*Optional sprinkle with chocolate shards.*