Coffee and Chocolate Cheesecake

Coffee and Chocolate cheesecake

Indulge in this delicious cheesecake - sure to be a crowd-pleaser at Christmas.

Coffee and Chocolate Cheesecake


For the base

250g digestive biscuits

100g unsalted butter, melted

1tbsp chocolate spread

For the cheesecake mix

300ml double cream

400g cream cheese

200g mascarpone

125g icing sugar

100g chocolate, grated

Single espresso shot


Forrero Rocher

Chocolate ganash


Using a small food processor or by hand, crush the biscuits. Melt the butter and stir into the biscuits.

Next, gently heat the chocolate spread in the microwave, then mix into the biscuit mixture.

Pour the base mix into a 25cm springform cake tin and flatted with the back of a metal spoon. Place in the fridge to set for at least half an hour.

Using a hand mixer, whip the cream until it forms soft peaks. Gently stir in the cream cheese, mascarpone and icing sugar. Stir in the coffee and grated chocolate until fully incorporated.

Spoon the cheesecake topping onto the chilled biscuit base and smooth out to form a flat surface. Place back in the fridge to set, for at least half an hour.