Chocolate Espresso Cheesecake


For the crust:
  • 1 cup (105g) biscuit crumbs (e.g. Granita or Digestives)
  • 35g unsalted butter, melted
  • ½ teaspoon honey (e.g. blue gum) or maple syrup
  • ½ teaspoon cinnamon
For the filling:
  • 1 packet (250g) cream cheese, softened
  • 100g ricotta (more if you prefer)
  • ½ cup (100g) raw caster sugar or brown sugar
  • 1 tablespoon cornflour
  • 1 teaspoon vanilla essence
  • 2 eggs (or equivalent vegan egg replacer if you prefer not using eggs)
  • 105 grams semisweet chocolate, melted and cooled
  • ¼ cup freshly brewed espresso (or two teaspoons instant coffee in ¼ cup water)


  1. Preheat (fan-forced) oven to 140°C.
  2. Prepare crust: Combine biscuit crumbs, butter, honey and cinnamon; press into prepared pan, and about 1" up the sides. (Optional) Bake for 10 minutes or just until dry. Remove from the oven and allow to cool to room temperature.
  3. Beat filling ingredients (except eggs) in large bowl with mixer until blended. Add eggs; mix just until blended.
  4. Pour filling mixture into crust.
  5. (Optional) Place pan in a larger baking tray part filled with water (i.e. a water bath).
  6. Bake 40 minutes or until centre is almost set (or skewer comes out clean if not concerned about cracking). Allow to cool. Refrigerate for 3 hours or until firm.

based on: Delicious Chocolate Espresso Cheesecake at Food Contessa