Cappuccino cheesecake

INGREDIENTS

  • 250g Arnott’s Nice biscuits, halved
  • 125g butter, melted

FILLING

  • 2 x 250g packets cream cheese, chopped, softened
  • 2/3 cup caster sugar
  • 3 eggs
  • 1 teaspoon coffee essence
  • 100g dark chocolate, melted, cooled

METHOD

Step 1

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Grease a 3cm-deep, 24cm (base) loose-based round fluted flan tin.

Step 2

Preheat oven to 160°C/140°C fan-forced. Grease a 20cm (base) springform pan. Process biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base and side of prepared tin. Refrigerate.

Step 3

Meanwhile, make filling: Using an electric mixer, beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating until combined. Add coffee essence and chocolate. Pour mixture into prepared pan. Place pan on a baking tray.

Step 4

Bake for 30 to 40 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Serve.

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