Ingredients
- 100g butter, plus extra for greasing
- 250g chocolate biscuits, coarsely chopped
- 2 teaspoons coffee
- 150g dark 70% chocolate, chopped
- 500g cream cheese
- ½ cup (100g) sour cream
- 1 cup (220g) caster sugar
- 3 eggs
- ¼ cup (35g) cornflour, sifted
Topping
- 300ml cream, whipped
- 50g block dark 70% chocolate, shaved
- Edible flowers for garnish
Method
- Place butter into a Pyrex jug or bowl and microwave until melted
- Grease and line the base of a 22cm springform tin with baking paper
- Place biscuits into the bowl of a food processor and pulse until it forms a fine crumb. Add melted butter and process until evenly coated. Press into the base and sides of prepared tin, leaving a 1cm gap from the top of the tin. Freeze for 20 minutes.
- Mix instant coffee with 2 tablespoons of hot water and stir to dissolve.
- Place chocolate into a microwave safe bowl, along with coffee and microwave until melted. Stir until smooth. Set aside.
- To soften cream cheese, place in a microwave safe bowl and microwave for 15 seconds
- Combine cream cheese, sour cream and caster sugar into the bowl of a KitchenAid Stand Mixer fitted with a flat beater. Beat on speed 4 until smooth and well mixed.
- Add eggs, one at a time and mix well after each addition.
- Reduce to speed 2 and add coffee and chocolate mixture and cornflour; beat until well mixed. Pour into biscuit base.
- Preheat oven to 160c
- Once preheated, place cheesecake onto the rack and bake for 60 minutes.
- At the end of the cooking time, filling should be wobbly but firm. Leave in oven for one hour or until completely cooled. Refrigerate for 4 hours or until set.
- To serve, remove cheesecake from tin and place onto a serving plate. Spoon whipped cream over the top and sprinkle over shaved chocolate and edible flowers.