Ingredients Jump to Instructions ↓

  1. 1 x 100g bar coffee chocolate, like Divine

  2. 50g unsalted butter, diced

  3. 200g digestive biscuits

Instructions Jump to Ingredients ↑

  1. Heat the oven to 160ºC/325ºF/gas 3. To make the base: break up the chocolate and melt very gently with the butter in a large heatproof mixing bowl. Remove the bowl from the heat and stir gently until smooth. Put the biscuits into a plastic bag and crush with a rolling pin to make fine crumbs. Tip the crumbs into the melted chocolate, mix well and then tip the mixture into the prepared tin. Using the back of a spoon, press the mixture into the base of the tin and halfway up its sides. Chill until needed. To make the filling: Put the cream cheese, both sugars, dissolved coffee, Kahlua (if using) and the eggs into the bowl of a food processor and run the machine until the mixture is very smooth. Pour the filling into the tin set on the baking tray. Bake in the heated oven for 40 mins until just set, then turn off the heat and leave the cheesecake to cool in the oven. When completely cold cover and chill overnight. To serve: Carefully unclip the tin and set the cheesecake on a serving plate. Dust heavily with cocoa. Store, tightly covered, in the fridge and eat within 4 days.


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