I made an easy coffee and chocolate cheesecake in 20 minutes that tasted utterly heavenlyThere are so many recipes for cheesecakes as you can add different flavours to them and you can even get baked and no-bake versions. Having made Mary Berry’s lemon cheesecake recipe and found it amazing, I wanted to try my hand at another cheesecake recipe. When it comes to baking treats, apart from Mary Berry, four times number one Sunday Times author of Jane’s Patisserie, Celebrate, Everyday & Easy Jane Dunn is a go-to for discovering delicious sweet recipes. After reading the description of her mocha cheesecake, I was hooked: “A no-bake chocolate buttery biscuit base, with a swirled no-bake coffee and chocolate cheesecake filling, with a chocolate drizzle, and coffee whipped cream." Instead of mixing coffee and chocolate in one mixture, this is a swirled-style cheesecake - and it adds a nice twist. Straying from the recipe slightly, instead of using the Camp coffee extract, I combined one teaspoon of coffee granules with one tablespoon of hot water and skipped out on the sprinkles. IngredientsBiscuit base300g digestives 150g unsalted butter, melted 25g cocoa powder Cheesecake filling150g milk chocolate Two teaspoons Camp coffee 500g full-fat cream cheese 100g icing sugar One teaspoon vanilla extract 300ml double cream Decoration100 g milk chocolate 150 ml double cream Two tablespoons icing sugar One teaspoon Camp coffee MethodFor the biscuit base, I started by blitzing the digestives in a food processor until it turned into a fine crumb before mixing in the cocoa powder. Next, I mixed the biscuits in with the melted butter and pressed them down into the bottom of a lined eight-inch deep springform tin and refrigerated it whilst making the filling. For the filling, I melted the milk chocolate carefully in the microwave for 15 seconds at a time and left it to the side to cool slightly. Using an electric stand mixer, I whisked together the cream cheese, vanilla and icing sugar until smooth before adding the double cream and whisking it together until thick. The next step was to split the mixtures into two bowls. To one half, I added the melted milk chocolate and mixed it together. In the other, the coffee and mixed until combined as well. When mixed, I dolloped the mixtures onto the biscuit base randomly and swirled them together using a toothpick before refrigerating overnight - or at least for six hours. With the cheesecake set the next day, I carefully removed it from the tin. I whipped together the double cream, coffee and icing sugar until thick and able to pipe with To finish off I drizzled over some melted milk chocolate and piped on some of the delicious coffee whipped cream. Source link Posted: 2024-10-19 10:50:31 |
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