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Baked Chocolate Cheesecake with Espresso Sauce
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rijo42Coffee
Senior Member


Joined: 3 Dec 2012
Posts: 63
Location: Bolton
Expertise: Professional

Posted Sun Feb 17, 2013, 11:09am
Subject: Baked Chocolate Cheesecake with Espresso Sauce
 

Chocolate and coffee have always been a wonderful combination and this Baked Chocolate Cheesecake with Espresso Sauce is no exception.

Ingredients – serves 4

Pastry
175g/6oz plain flour
100g/3˝oz butter – chopped into cubes
25g/1oz caster sugar
Splash of cold water
Orange zest

Cheesecake Filling
100g/3˝oz caster sugar
75g/2˝oz butter
200g/7oz good quality dark chocolate (minimum 80% cocoa solids)
500g/1lb 2oz cream cheese
2 large free-range eggs – beaten

Espresso Sauce
150ml/5fl oz Tia Maria or alternative coffee liqueur
2 tbsp finely freshly ground coffee
2 tbsp caster sugar

Garnish
Icing sugar to dust
Orange slice
Coffee bean

Method

  1. To make the pastry – rub the flour, butter and sugar together, add the orange zest and bind together using the water. Knead and let rest.
  2. Line the pastry into an 18cm/7in loose bottom tin, allow edges to hang over the sides of the tin; do not trim.
  3. Blind bake the pastry at 200C/400F/Gas6 for 15 minutes. Remove from the oven, remove baking beans and paper and return to the oven to cook for a further 5 minutes. Remove pastry from oven and turn down to 180C/350F/Gas4.
  4. To make the cheesecake filling: beat the cream, sugar and butter together until a light fluffy consistency is achieved.
  5. Melt the chocolate in a heatproof bowl over a pan of simmering water. Once melted add to the sugar, butter and cream mixture and mix well until thoroughly combined.
  6. Add the beaten eggs and again mix well.
  7. Spread the mixture into the pastry case and bake for 30-35 minutes.
  8. Remove from the oven and leave to cool.
  9. Once cooled, turn out.
  10. To make the Espresso Sauce: place the chosen liqueur into a small saucepan, place over a medium-high heat and bring to the boil.
  11. Stir in the finely ground coffee and stir until thoroughly dissolved, add in the sugar and stir well.
  12. Reduce the heat and allow the sauce to simmer until it achieves a thick syrup consistency. Remove from the heat and allow to cool.
  13. To serve: drizzle the Espresso Sauce onto serving plate, place a slice of cheesecake on the plate and add a scoop of Vanilla ice cream. Dust with icing sugar and garnish with the slice of orange on top of the cheesecake and the coffee bean on top of the vanilla ice cream.

For more great recipes visit www.rijo42.co.uk/blog
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