Espresso Cheesecake

Total Time Taken

2 hours

10 serving

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100gCream removed Bourbon biscuits

55gD’Lecta unsalted butter

165gDark chocolate

5 tspCoffee powder

300gD’Lecta cream cheese

1/2 tspVanilla essence

75gCaster sugar

25gCorn flour


200mlD’Lecta creme

1Egg white

50gCaster sugar

15gD’Lecta unsalted butter


Preheat an oven to 150°C.

Crush the bourbon biscuits with a rolling pin to form a coarse powder.

Add the melted butter to the crushed biscuits and mix well.

Prepare a 10 inch diameter stainless steel ring by making a base of aluminium foil.

Put the biscuit mixture on top of the foil and level.

Put the ring in the oven and bake for 10 minutes.

Remove and keep aside.

Melt the dark chocolate over a double boiler and add the coffee powder to it and mix well.

Beat the cream cheese with caster sugar and corn flour for 2-3 minutes until smooth on a slow speed.

Add the melted chocolate to the cheese mixture and mix, making sure the chocolate and the cheese mixture, both are at room temperature.

Add the whole eggs one by one and continue beating.

Once the mixture is smooth, add the cream and continue beating.

In a separate bowl, beat the egg white alongwith sugar to form soft peaks.

Fold in the egg whites to the cream cheese mixture.

Fold in the melted butter and then pour the mixture on top of the biscuit mixture and level with a spoon.

Put the cheesecake in the oven and fill the tray with water to form a double boiler (It should reach the height of half the cake tin).

Bake the cheesecake for approximately 45 minutes until set.

Once set, remove from the oven and let it cool at room temperature.

Chill the cheesecake for at least 2 hours before serving.

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