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Tara's Tasty Treats

Coffee And Chocolate Cheesecake

Coffee & chocolate lovers, this one’s for you!

Ingredients

for the biscuit base

  • 200 g digestive biscuits
  • 90 g butter, melted

for the filling

  • 500 g cream cheese
  • 300 ml double cream
  • 2 tsp vanilla extract
  • 3 tbsp Camp Coffee

for the ganache

  • 200 g dark chocolate
  • 300 ml double cream
  • 1 pinch salt

to decorate

  • 100 ml double cream (whisked with Camp Coffee)
  • fresh strawberries
  • icing sugar

Directions

  1. 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. 2

    In a large bowl, whisk together the cream cheese, double cream, vanilla and Camp Coffee until thick, smooth and fluffy.

  3. 3

    Spoon the filling onto the chilled biscuit base and smooth the top. Refrigerate while you make the ganache.

  4. 4

    Heat the cream until warm, then pour over the chocolate with a pinch of salt. Stir until smooth and glossy.

  5. 5

    Pour the ganache over the cheesecake and return to the fridge for 4 hours or preferably overnight until fully set.

  6. 6

    Whip the remaining cream with Camp Coffee and pipe around the edges of the cheesecake.

  7. 7

    Finish with fresh strawberries and a dusting of icing sugar.