Скачать или смотреть Chocolate and Coffee Burnt Cheesecake 🐰

Ingredients

500g cream cheese at room temperature
250g ST. ALi Drinking Chocolate
60ml ST. ALi Orthodox Espresso coffee
4 large eggs, room temperature
100g caster sugar
250ml thickened cream

Method

1. Start by placing the cream in a large saucepan on low heat (you don't want to boil the cream just warm it).
2. Next, add the ST. ALi espresso and drinking chocolate and whisk until smooth
3. Remove from the heat, add one egg and whisk until smooth. Repeat with the rest of the eggs one at a time.
4. Add the cream cheese to the pot and whisk until smooth
5. Double line a 20cm springform cake tin with baking paper and pour in the batter
6. Bake in a 240c oven for 25 minutes (you want it to still have a jiggle in the centre).
7. Remove from the oven and onto a wire rack to cool for an hour before placing in the fridge to set for 4 hours minimum or up to 24 hours.
8. When ready to eat, remove from the fridge and slice.
9. Enjoy!