Cheesecake on a chocolate base


For the crust:

65 g black chocolate
2 tsp ground coffee beans
65 g butter
50 g sugar
1 egg
40 g flour
10 savoiardi biscuits

For the syrup:

2 tbsp espresso
2 tsp amaretto( brandy or rum)

For the filling:

400 g soft cottage cheese( cream cheese )
300 g mascarpone
150 g sugar
3 tbsp flour
5 eggs
100 ml heavy cream
2 tsp vanilla extract

Preheat oven to 175C. Butter 8-in springform and cover the bottom with parchement paper.

Melt chocolate (be careful not to burn it). In a separate bowl whisk an egg.

In a bowl of a food processor beat butter and sugar. While beating add chocolate, flour, egg and coffee.

Transfer the dough to the form, spread it evenly and top with savoiardi biscuits. Place to the oven for 8 minutes. Let cool.

Combine espresso with amaretto and brush the biscuits with the mixture.

For the filling in a bowl of a food processor beat mascarpone and cream cheese.

Add sugar and beat once again. Add eggs one at a time, beating after each addition. Afterwards pour in cream and vanilla.

Pour the filling over the crust and transfer to the oven for 15 minutes.

Lower the temperature to 120C and bake for 90 minutes.

Let cool in an oven with the door slightly ajar.


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