no-bake cheesecake layered with a buttery biscuit base, coffee cheesecake filling, smooth chocolate ganache and finished with fresh strawberries and Camp Coffee whipped cream.
Desserts
Coffee And Chocolate Cheesecake
Coffee & chocolate lovers, this one’s for you!
Ingredients
×
for the biscuit base
for the filling
for the ganache
to decorate
Directions
- 1
Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press into a lined cake tin to form the base, then chill in the fridge for 30 minutes.
- 2
In a large bowl, whisk together the cream cheese, double cream, vanilla and Camp Coffee until thick, smooth and fluffy.
- 3
Spoon the filling onto the chilled biscuit base and smooth the top. Refrigerate while you make the ganache.
- 4
Heat the cream until warm, then pour over the chocolate with a pinch of salt. Stir until smooth and glossy.
- 5
Pour the ganache over the cheesecake and return to the fridge for 4 hours or preferably overnight until fully set.
- 6
Whip the remaining cream with Camp Coffee and pipe around the edges of the cheesecake.
- 7
Finish with fresh strawberries and a dusting of icing sugar.
Filed underDesserts
