- Serves: 8
- Cook Time:
- Prep Time: 30 minutes plus 30 mins chilling
- Effort: easy
- 150 g dark chocolate covered digestives or other wheaten biscuits
- 60 g unsalted butter, melted
- 500 g mascarpone
- 125 ml creme fraiche
- 3 tbsp instant coffee granules, dissolved in 3 tbsp just-boiled water
- 125 g caster sugar, plus 1 1/2 tbsp for the topping
- 4 whole egggs plus 1 egg yolks, beaten together
- 240 ml sour cream
- cocoa powder, to dust
1. Put the biscuits in a food processor and process until they become crumbs, then combine with the melted butter.
2. Tip the mixture into a greased springform cake tine, 20cm.
3. Smooth out and press down to make an even crust.
4. Cover and chill for 30 mins.
5. Preheat the oven to 180c (350F) Gas 4.
6. Beat together the mascarpone and creme fraiche until smooth, then stir in the coffee and sugar. Beat in the eggs until well crumbled.
7. Wrap the base and the sides of the tin in two single sheets of foil, then pour the mascarpone mixture over the crumb crust.
8. Put in a roasting tin and pour water around the cake tin so that it reaches half to two-thirds of the way up the sides.
9. Bake in the preheated oven for about 50 minutes, until set but soft.
10. Meanwhile stir in the remaining 1 1/2 tablespoons of sugar into the sour cream.
11. Remove the cheesecake from the oven, gently spoon over the sour cream, spreading it out evenly, then return to the hot oven for 10 minutes.
12. Remove from the oven, let it cool and then cover and chill for at least 4 hours or overnight. When ready to serve, carefully remove from the cake tin and dust with cocoa powder.
From Easy Desserts, published by Ryland, Peters and Small
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