Chocolate Cheesecake With Coffee Cream

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 300 g plain chocolate biscuits, such as digestives
• 75 g butter, melted, plus extra for greasing
• 3 eggs, separated
• 1/2 cup caster sugar
• 250 g mascarpone
• 1/2 cup thickened cream
• 1/3 cup cocoa powder, sifted
• 1/2 cup hazelnut meal
• 2 tablespoons frangelico or 2 tablespoons amaretto liqueur
• icing sugar, to dust
• 1 cup sour cream
• 4 tablespoons soft brown sugar
• 1 tablespoon strong espresso (cooled)

Recipe

• 1 preheat oven to 170c (150c fan forced) and grease a 23cm springform cake tin.
• 2 blend biscuits in processor until crumbs are fine.
• 3 transfer to a bowl & stir in butter until combined, then spoon mixture into your cake tin and press over base & halfway up the sides, using a small glass to roll over it & smooth it out.
• 4 chill for 10 mins until firm to touch.
• 5 place remaining cheesecake ingredients except egg whites into a food processor & blend until smooth, then transfer to a large bowl.
• 6 whisk egg whites in a clean bowl until stiff.
• 7 using a metal spoon, fold whites into cake mixture until combined.
• 8 spoon into tin and bake for 50-60 minutes until just set.
• 9 remove from the oven & allow to cool to room temperature.
• 10 coffee cream:.
• 11 combine all ingredients in a bowl & beat until mixture forms soft peaks.
• 12 remove cheesecake from tin & dust with icing sugar and serve with you choice of coffee cream, cream or ice-cream.