You will need
For the base:
100g coffee chocolate
50g unsalted butter, diced
200g digestive biscuits
For the filling:
500g cream cheese
125g light muscovado sugar
50g caster sugar
2 rounded tsp instant coffee dissolved in 1 tbsp hot water
1tbsp Kahula (optional)
2 large free range eggs
1.Heat the oven to 160C/gas mark 3.
2. 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.
3. 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.
4. To make the filling, put the cream cheese, both sugars, dissolved in 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 minutes until just set, then turn off the heat and leave the cheesecake to cool in the oven.
Recipe, Divine Chocolate Cookbook by Linda Collister (Divine Chocolate)
Click here to go to the original article on Red Online
Click here to see Hot chocolate and brandy soufflé
Click here to see White chocolate blondies with blueberries and macadamia nuts
Click here to see Creamy cappuccino cheesecake