chocolate espresso cheesecake

This is an unbaked cheesecake that is very easy to make and set to impress. The espresso is very subtle and amplifies the flavour of the chocolate. It’s also quite decadent, but then isn’t that the way desserts should roll?

chocolate espresso cheesecake

I used two of my favourite Breville appliances to make this which is where the easy part comes in. You can literally whip the cream cheese and sugar in the 800 Class stand mixer while you grind up the biscuits in about 30 seconds using the Breville Control Grip Stick Blender with chopper attachment. They also make some of the best domestic coffee machines around, so you could effortlessly make an espresso to add to the mix.

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The crumb base is quite thick, but I like this. It balances out the richness of the cheesecake and adds the texture. If you prefer it thinner, reduce the biscuits and butter by 25%.

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Recipe ~ makes one cheesecake which serves 12

  • 200g dark chocolate with 70% cocoa solids + extra to decorate
  • 60 ml espresso, allowed to cool
  • 200g digestive biscuits (or plain Graham crackers)
  • 100g butter, melted
  • 250ml (1 cup) cream
  • 400g cream cheese
  • 200g castor sugar
  • additional cream to serve
  • equipment – Breville 800 Class Mixer
  • Breville Control Grip Stick Blender

Melt the chocolate in double boiler or in the microwave and set aside to cool.

Make the espresso an allow this to cool.

Line a 22 – 23 cm spring form cake tin with baking paper.

Whip the cream to soft peaks in the Breville 800 Class stand mixer using the whisk attachment and scrape into another bowl and set aside.

Grind the biscuits in the Breville Control Grip Stick Blender with the chopper attachment, add the melted butter and press this into the base of the lined tin. Use the back of a spoon to even it out.

Using the same bowl as the cream, beat the sugar and cream cheese until the sugar crystals have dissolved. Add the cooled chocolate and espresso until well combined.

Fold the whipped cream into the chocolate mix and empty this into the biscuit lined tin. Smooth the top out and chill in the fridge until set.

Decorate with grated chocolate and serve with whipped cream.

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* Disclaimer * This post has been sponsored by Breville South Africa. Breville appliances are exclusively available at @Home nationwide.

 

Breville

 

15 Comments

  1. Hi Sam, I’ve just stumbled across your blog and just wanted to say I’m so pleased I did! This chocolate cheesecake looks divine, as does all of your posts. Your photography and styling is inspirational. Can’t wait to see what you post next. 🙂

  2. Sam

    Thanks so much for the lovely comment Rachel, Im so glad you enjoy.
    Sam 🙂

  3. Hello Sam,
    I came across your blog few days ago through Miss Moss.
    You are my new favourite food blogger. I love your recipes and the photos and styling.
    I tried this recipe yesterday and it was so delicious!
    <3

  4. Sam

    Thanks so mcuh for the lovely comment and so pleased you enjoyed the cheesecake.

  5. Love to make this but I need it converted to cups etc. where can I find conversion?

  6. Sam

    HI Gracie. You can find a conversion table on my website otherwise Google will do it for you.

  7. I need American measurements i.e.; ounces, cups

  8. Rena' Hale

    Is castor sugar a brand of sugar or a type of sugar. Thank you. Can’t wait to try this cheesecake.

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