Here is a recipe to share with your loved ones over the Easter weekend. This decadent recipe marries our favourite indulgences: coffee, chocolate & dessert! I've taken a traditional San Sebastian delight and infused it with a little coffee twist. Don't let its fancy reputation intimidate you - it's simpler to make than you think! And let's be real, it's the perfect excuse to liberate some Easter eggs from your stash before you devour them all. So grab your apron and let's get baking!
Ingredients:
- 1000g cream cheese
- 400g caster sugar
- 7 free range eggs
- 2 tbps plain flour
- 200g thickened cream
- Pinch of salt
- 1 tsp vanilla paste
- 2 shots espresso, cooled
Chocolate Ganache
- 100g chocolate
- 100g thickened cream
- Chocolate eggs to decorate
Method:
- Preheat fan forced oven to 220 degrees Celsius, make it hot!
- Line a 22cm spring form pan with baking paper, making sure the paper extends well above the sides
- Place all your ingredients in a large bowl and mix to combine, slowly increasing your speed.
- Continue beating until there are no lumps and everything is well incorporated, smooth and creamy.
- Pour into your prepared tin at a steady speed to avoid any large bubbles
- Bake in the oven for 40 mins - your top should be a nice burnt colour and your centre should still have some wobble to it.
- Take your cake out of the oven and allow to cool for an hour before placing in your fridge to completely overnight
- Before serving, make the chocolate ganache by warming cream over the stove
- Pour over chocolate and allow to melt for a few minutes before mixing
- If it needs a little more heat to melt the chocolate, place in microwave at 10 second intervals at 50% power
- Pour over your cheesecake and add your Easter eggs to decorate
Tips:
- Ensure all ingredients are room temperature before mixing to combine; this is very important!
- Keep your cake in the baking tin so your cheesecake retains its shape
- For a more pourable ganache, use 1:2 ratio, however I used 1:1
