Chocolate Espresso Cheesecake w/ Amarett
Source of Recipe
iVillage
List of Ingredients
For the base:
125g amaretti or ratafia biscuits
50g unsalted butter, melted
For the cheesecake:
1 x 11.7 sachet gelatine
150g dark chocolate
1 tbsp instant espresso powder
400g cream cheese
200g Greek yoghurt
142ml tub of double or whipping cream
3 egg whites
50g sugar
grated chocolate mixed with cocoa powder to decorate, if desired
Recipe
Lightly grease a 23cm/9 inch loose-bottomed cake tin and line the base with a round of greaseproof paper and the sides with a narrow strip.
Crush the biscuits with a rolling pin or in a food processor and mix with the melted butter. Spread into the bottom of the cake tin and press down in an even layer with the back of a spoon. Store in the fridge.
Place 3 tbsp cold water in a small bowl or cup and sprinkle over the gelatine. Place the bowl in a saucepan of gently simmering water, stir with a teaspoon until the gelatine has completely dissolved.
Break up the chocolate into small pieces and place in a bowl. Mix the espresso powder with 2 tbsp boiling water and pour over the chocolate. Melt over a pan of simmering water or carefully in a microwave, taking care not to overheat the chocolate. Stir until smooth.
Combine the cream cheese, Greek yoghurt and chocolate mixture in a large bowl and whisk until smooth. Whisk the cream until just thickened but not stiff and fold into the cheese mixture, along with the liquid gelatine. Whisk the egg whites until they hold a medium peak, then whisk in the sugar, a little at a time. Fold into the chocolate cheese mixture and spoon into the tin on top of the amaretti base, being careful not to dislodge the paper. Smooth the top, sprinkle with grated chocolate, if using, and chill in the fridge for at least 2 hours.
To serve, carefully remove the sides and peel away the paper. Use a palette knife to loosen the cake off the base. Eat within 2 days.
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