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  • Oct 14th 2019
  • 0 comment

Chocolate Coffee Cheesecake

Prep time: 20 minutes

Cook time: 60 minutes

Serves 12


  • 100g butter, plus extra for greasing 
  • 250g chocolate biscuits, coarsely chopped
  • 2 teaspoons instant 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


  • 300ml cream, whipped
  • 50g block dark 70% chocolate, shaved
  • Edible flowers for garnish


  1. Place butter into a Pyrex jug or bowl, place onto turntable of Bake Assist Microwave Oven. Select BAKING MENU /BAKE ASSIST /MELT BUTTER /100g and press START.
  2. Grease and line the base of a 22cm springform tin with baking paper
  3. 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.
  4. Mix instant coffee with 2 tablespoons of hot water and stir to dissolve.
  5. Place chocolate into a microwave safe bowl, along with coffee and place onto turntable. Select BAKING MENU /BAKE ASSIST /MELT CHOCOLATE /150g and press START. Follow oven prompts and stir until smooth. Set aside.
  6. To soften cream cheese, place in a microwave safe bowl. Select BAKING MENU /BAKE ASSIST /SOFTEN CHEESE /500g and press START.
  7. 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.
  8. Add eggs, one at a time and mix well after each addition. 
  9. Reduce to speed 2 and add coffee and chocolate mixture and cornflour; beat until well mixed. Pour into biscuit base.
  10. Arrange LOW RACK onto turntable.
  11. Select CONVECTION /FORCED AIR 160C and press START to begin preheating.
  12. Once preheated, place cheesecake onto the rack and select 60 minutes. Press START to begin cooking.
  13.  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.
  14. 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.