Dark Chocolate Chunk Espresso Cheesecake with Salted Caramel Drizzle
Dark Chocolate Chunk Espresso Cheesecake with Salted Caramel Drizzle

Everyone will definitely want to save room for a slice of this decadent cheesecake.

Servings: 12

Ingredients

Crust

  • 1 ⅓ cups chocolate cookie crumbs
  • 2 tbsp brown sugar
  • Pinch of salt
  • ¼ cup Beatrice Butter Unsalted, melted

Cheesecake

  • ¼ cup Lactantia 35% Whipping Cream
  • 2 tbsp all-purpose flour, sifted
  • 2 tbsp instant espresso powder
  • 1 ½ lb (750 g) Lactantia Cream Cheese, at room temperature
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 4 eggs
  • 2 egg yolks
  • 3.5 oz (100 g) dark chocolate, chopped into chunks

Salted Caramel Drizzle

  • ¾ cup granulated sugar
  • 2 tbsp Beatrice Butter Unsalted, at room temperature
  • ½ cup Lactantia 35% Whipping Cream, at room temperature
  • 1 tsp vanilla extract
  • ¾ tsp sea salt

Assembly

  • ½ cup Lactantia 35% Whipping Cream
  • 2 tbsp icing sugar, sifted
  • ½ cup shaved dark chocolate
  • 1 tbsp espresso beans
Products Used:
Lactantia Whipping Cream 35%
Lactantia Cream Cheese Brick Regular
Beatrice Butter Unsalted

Directions

  1. Crust: In bowl, stir together cookie crumbs, sugar and salt; toss with melted butter until well combined. Firmly press into bottom of parchment paper–lined 9-inch (23 cm) springform pan. Centre pan on large square of heavy-duty foil; press foil to come up side of pan. Transfer pan to large roasting pan. Set aside.
  2. Cheesecake: Preheat oven to 300°F (150°C). In separate bowl, whisk together cream, flour and espresso powder until smooth; set aside.
  3. Using electric mixer with paddle attachment, beat cream cheese until very smooth. Beat in sugar, vanilla and salt until light and fluffy. Mix in cream mixture until well blended. Beat in eggs and egg yolks, one at a time, mixing on low speed after each addition. Fold in chocolate chunks. Pour batter over prepared crust in pan. Pour enough boiling water (at least 4 cups/1 L) into roasting pan to come one-third way of the way up side of springform pan.
  4. Bake on middle rack of oven until centre is almost set but still slightly jiggly. Turn oven off; open oven door slightly and let stand for 1 hour. Transfer pan to rack; run knife or metal spatula around rim of pan to loosen cake. Let cool to room temperature. Refrigerate for at least 6 hours or overnight.
  5. Salted Caramel Drizzle: In heavy-bottom saucepan set over medium-high heat, cook sugar and 1/4 cup water until sugar turns golden brown. Swirl in butter until melted. Add cream; cook until smooth. Remove from heat. Stir in vanilla and salt. Let cool completely.
  6. Assembly: Beat cream until stiff peaks start to form. Stir in icing sugar. Spoon into piping bag fitted with star tip.
  7. Just before serving, garnish cake with whipped cream, caramel drizzle, shaved chocolate and espresso beans.

Tips

If desired, slice and plate cheesecake before garnishing with whipped cream, caramel drizzle, shaved chocolate and espresso beans.

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