Espresso and Chocolate Baked Cheesecake


​By Chef Mark Coombe

(MAKES ONE 22CM ROUND)

 

Ingredients

460g cream cheese

15ml coffee

200g melted good quality dark chocolate

200g sugar

90g corn flour

15ml vanilla essence

Pinch salt

3 eggs

125ml sour cream

 

Method

Pre heat oven to 180°c

Cream the cream cheese, sugar, cornflour, vanilla & salt in a mixer

Add one egg at a time then espresso whilst mixing

Add sour cream and melted chocolate

Pour into prepared tin over biscuit base

Bake for 45 minutes, then cool in oven (with door sligthly open) for 1 hour

 

Serve with brandy cream!