Latte Cheesecake with Rich Chocolate Glaze

Make this divine creamy coffee cheesecake finished with a shiny chocolate ganache glaze – takes a little time but the results are so worth it!

Prep: 20 minutes & overnight chilling. Cook: 45 minutes

What you need

For the base:
70g unsalted butter or baking spread (min. 70% fat)
175g light digestive biscuits
For the filling:
600g light cream cheese
115g caster sugar
3 medium eggs
2tsp pure vanilla extract
200ml half fat crème fraiche (contains milk)
1tbsp cornflour
3tbsp NESCAFÉ GOLD dissolved in 3tbsp hot water
For the chocolate glaze:
100ml double cream
1tsp caster sugar
70g dark chocolate, chunks
Required equipment:
23cm (9in) round loose-bottomed cake tin
Allergens in this recipe: Flour, Eggs, Milk

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Create It!

STEP ONE, TWO & THREE

(1) Preheat the oven to 160°C, (140°C for fan ovens) and set the shelf just below centre.
(2) Lightly grease and base line the cake tin. Wrap the outside of the tin in a double layer of foil (to make a water-tight seal around the base).
(3) Make the base: Blend the biscuits in a food processor or mixing bowl, to fine crumbs and pulse/mix in the butter. Lightly press into the tin making an even layer. Chill.

STEP FOUR & FIVE

(4) Make the filling: Blend the cream cheese and sugar together in a food processor. Add the eggs, one at a time, with the processor running on low speed. Add the vanilla and crème fraiche. Mix the cornflour into the liquid coffee to make a smooth paste and add this to the egg mixture. Blend until smooth.
(5) Pour the cheesecake filling onto the biscuit base. Stand the wrapped tin in a deep roasting tin. Pour hot water to come halfway up the sides of the cheesecake tin. Bake in the centre of the oven for 30 minutes.

pouring ganache topping into baking tray

STEP SIX & SEVEN

(6) Turn the oven off, partially open the door and leave the cheesecake in the oven for 15 minutes to set. This helps to avoid the top cracking. Remove to a rack to finish cooling and then refrigerate for at least 4 hours before serving.
(7) Make the ganache topping: Heat the cream with the sugar until almost boiling. Pour over the chocolate and stir until melted. Leave to cool and thicken slightly. Pour onto the centre of the top of the cheesecake and tilt to spread evenly. Allow to set.

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Nutrition

Per Portion

Each portion contains:

Energy

1397 kJ

335 kcal

17%
Fat

19.7g

28%
Saturates

10.3g

52%
Sugars

19.2g

21%
Salt

0.33g

5%

of an adult's Reference Intake*

Energy per 100g: 1042 kJ / 250 kcal

*Reference Intake of an average adult (8400 kJ / 2000 kcal)

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