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.

Serves: 12



  • 1 ⅓ cups (325 mL) chocolate cookie crumbs
  • 2 tbsp (30 mL) brown sugar
  • Pinch salt
  • ¼ cup (60 mL) butter, melted


  • ¼ cup (60 mL) Lactantia 35% Whipping Cream
  • 2 tbsp (30 mL) all-purpose flour, sifted
  • 2 tbsp (30 mL) instant espresso powder
  • 1 ½ lb (750 g) Lactantia Cream Cheese, at room temperature
  • ¾ cup (175 mL) granulated sugar
  • 2 tsp (10 mL) vanilla extract
  • ¼ tsp (1 mL) salt
  • 4 eggs
  • 2 egg yolks
  • 3.5 oz (100 g) dark chocolate, chopped into chunks

Salted Caramel Drizzle

  • ¾ cup (175 mL) granulated sugar
  • 2 tbsp (30 mL) butter, at room temperature
  • ½ cup (125 mL) Lactantia 35% Whipping Cream, at room temperature
  • 1 tsp (5 mL) vanilla extract
  • ¾ tsp (4 mL) sea salt


  • ½ cup (125 mL) Lactantia 35% Whipping Cream
  • 2 tbsp (30 mL) icing sugar, sifted
  • ½ cup (125 mL) shaved dark chocolate
  • 1 tbsp (15 mL) espresso beans


  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 for about 5 minutes or until very smooth. Beat in sugar, vanilla and salt until light and fluffy. Mix in cream mixture for about 3 minutes or 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 for 55 to 60 minutes or until center 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 (60 mL) water for 8 to 10 minutes or until sugar turns golden brown. Swirl in butter until melted. Add cream; cook for 1 to 2 minutes or 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.


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