Chocolate coffee baked cheesecake

Don't be put off this if you don't like coffee because neither do I.  In fact five people who tasted it couldn't taste the coffee and four of them don't like it either.  It does use one specialist ingredient which is coffee extract, I had to get mine from Lakeland but its one of my favourite shops so that was no hardship.  And no it wasn't the only thing I came out with either!
Baked cheesecakes have that wonderful cloying mouth-feel that the unbaked ones just don't have and they are really no harder to make.  You just have the courage to take it out of the oven whilst its still wobbly.

CHOCOLATE COFFEE BAKED CHEESECAKE

 

• 50g butter, melted
• 175g chocolate biscuits, Oreos would be good
• 250g cream cheese, I used Philadelphia
• 250g mascarpone
• 100g golden caster sugar
• 150ml double cream (standard pot)
• 1 tsp vanilla paste or extract
• 1 tsbp plain flour
• 2 eggs plus 1 egg yolk
• 1 tsp instant coffee
• 2 tsp coffee extract

 

For the topping

• 15g butter
• 1 tbsp. crème fraiche
• 50g light brown sugar
• 150g dark chocolate, chopped
• 1 tsp coffee extract

 

Preheat your oven to 150C/300F/Gas 2

Grease a 22cm diameter springform cake tin

Crush your cookies and mix them with the melted butter

Tip into the tin and press down with the back of a spoon.  Leave to set in the fridge.

Put the cream cheese, mascarpone, cream, vanilla and flour into a large bowl and beat till smooth

Beat in the eggs and egg yolk

Dissolve the instant coffee in 2 tsp of hot water and beat into the mixture with the coffee extract

Pour onto the cookie base and bake for 90 minutes or until set with a slight wobble in the centre.

Cool completely in the tin then leave to set in the fridge for at least two hours
For the topping, put the butter, crème fraiche and sugar into a saucepan and heat gently till melted
Add the chocolate and coffee extract and heat gently till melted, stirring continuously
Remove from the heat then whisk well.
Cool for a few minutes then pour over the chilled cheesecake.

If you don't want to buy a whole tub of crème fraiche for one spoonful I'm sure you'd get the same effect with double cream and adding a bit more would make a softer topping, this one was quite brittle.