Creamy Cappuccino Cheesecake

Prep Time

15 minutes + chilling time

Cooking Time

40 minutes


8-12 people

Treat dad on Father's Day (or any day) to this creamy and deep flavoured cheesecake. The dark chocolate biscuit-crumb base is a fantastic contrast to the creamy coffee filling.


For the base
  • 90g Divine 70% Dark Chocolate
  • 50g unsalted butter, diced
  • 200g digestive biscuits
For the filling
  • 500g best quality cream cheese
  • 125g light muscovado sugar
  • 50g caster sugar
  • 2 tsp instant coffee dissolved in 1 tbsp hot water
  • 1 tbsp Kahlua (optional)
  • 2 large free range eggs
  • Divine Cocoa Powder for dusting
Cook's tip
  • You need a 23cm spring-clip tin, greased, set a baking tray.



Preheat the oven to 160C/325F/Gas 3.


To make the base

Break up the chocolate and melt very gently with the butter in a large heatproof mixing bowl. Remove the bowl from the heat and stir gently until smooth. Put the biscuits into a plastic bag and crush with a rolling pin to make fine crumbs.


Tip the crumbs into the melted chocolate, mix well and then tip the mixture into the prepared tin. Using the back of a spoon, press the mixture into the base of the tin and halfway up its sides. Chill until needed.


To make the filling

Put the cream cheese, both sugars, dissolved coffee, Kahlua (if using) and the eggs into the bowl of a food processor and run the machine until the mixture is very smooth.Pour the filling into the tin set on the baking tray. Bake in the heated oven for 40 minutes until just set, then turn off the heat and leave the cheesecake to cool in the oven. When completely cold cover and chill overnight.


To serve

Carefully unclip the tin and set the cheesecake on a serving plate. Dust heavily with cocoa. Store, tightly covered, in the fridge and eat within 4 days.