Description
A rich and creamy espresso cheesecake that combines the flavors of coffee and chocolate for a delightful dessert experience.
Ingredients
- 2 cups crushed digestive biscuits
- 1/2 cup melted coconut oil
- 1/4 cup brown sugar
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) package ricotta cheese, softened
- 1 cup confectioners’ sugar
- 1 teaspoon almond extract
- 1/2 cup strong brewed coffee, cooled
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon dark chocolate shavings (for garnish)
Instructions
- Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing it lightly with butter or a non-stick spray.
- In a mixing bowl, blend the crushed digestive biscuits with the melted coconut oil and brown sugar until the mixture resembles wet sand. Press this mixture firmly into the base of the springform pan to create a solid crust.
- In another bowl, combine the cream cheese and ricotta cheese, beating them together until the mixture is smooth and creamy. Gradually add in the confectioners’ sugar and almond extract, mixing until everything is well blended.
- Pour in the cooled coffee and stir until fully incorporated into the cheese mixture.
- Add the eggs one by one, mixing gently on low speed after each addition just until combined to avoid overmixing.
- Carefully pour the cheesecake filling over the prepared crust, smoothing the surface with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until the edges are firm and the center has a slight wobble.
- Once baked, turn off the oven and leave the cheesecake inside with the door ajar for an hour to cool gradually.
- After cooling, transfer the cheesecake to the refrigerator and allow it to chill for a minimum of 4 hours, or overnight for best results.
- Before serving, whip the sour cream until fluffy and spread it over the top of the cheesecake. Finish with a sprinkle of dark chocolate shavings for an elegant touch.
Notes
- For an extra kick, consider adding a splash of espresso liqueur to the mixture.
- For a lighter version, swap half of the cream cheese for silken tofu.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg