Ingredients
Equipment
Method
Instructions:
- Start by crushing the digestive biscuits or Graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and crushing them with a rolling pin. In a bowl, combine the biscuit crumbs with the melted butter, mixing until the crumbs are evenly coated. Press this mixture firmly into the base of the springform pan, creating an even layer. Place the pan in the refrigerator to set while you prepare the filling.
- In a double boiler or microwave-safe bowl, melt the dark chocolate until smooth. If using the microwave, heat in 30-second intervals, stirring in between to prevent burning. Once melted, set aside to cool slightly.
- In a mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip, as this can lead to a grainy texture. Once whipped, set aside.
- In another bowl, combine the cream cheese and castor sugar. Use an electric mixer to beat the mixture until smooth and creamy. Slowly add the melted chocolate and cooled espresso, mixing until well incorporated.
- Gently fold the whipped cream into the chocolate-cream cheese mixture. Be careful to maintain the light and airy texture of the whipped cream. Mix until just combined.
- Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set. For best results, let it chill overnight.
- Once set, carefully remove the cheesecake from the springform pan. Decorate with grated dark chocolate or chocolate shavings. Serve with a dollop of additional whipped cream if desired.
Notes
- For a sweeter cheesecake, use milk chocolate instead of dark chocolate.
- Instant coffee mixed with hot water can replace espresso.
- Wrap tightly to freeze the cheesecake for up to 2 months.