Cappuccino Fudge Cheesecake



1 box chocolate wafer cookies
1 stick (8 tablespoons, 1/2 cup) unsalted butter, melted


1 1/2 cups whipping cream
500g bittersweet or semisweet chocolate, chopped
1/4 cup Kahlua


4 packages cream cheese, at room temperature
1 1/3 cups sugar
2 tablespoons all-purpose flour
2 Sachets of Enrista Cappuccino
1 tablespoons vanilla extract
2 teaspoons light molasses
4 large eggs




Preheat oven to 180 degrees Celsius. Spray a 20cm springform pan with non-stick spray.

In a food processor grind the chocolate wafer cookies until they are fine crumbs. With the motor running, add melted butter and pulse until combined and mixture resembles wet sand. Press mixture evenly into the bottom and up the sides of prepared pan using the bottom of a measuring cup or glass. Bake for 7 minutes.


Bring whipping cream to a simmer in a large saucepan. Remove from heat and add chopped chocolate and Kahlua. Whisk until chocolate melts and ganache is thick and smooth. Pour 2 cups of ganache over bottom of prepared crust. Freeze crust until ganache is firm, about 30 minutes. Reserve remaining ganache in an airtight container in the fridge.


Using an electric mixer, beat cream cheese and sugar until well combined. Beat in flour, Enrista Cappuccino, vanilla, and molasses. Beat in eggs, one at a time, until combined.

Pour filling over cold ganache in crust. Place cheesecake on a rimmed baking sheet. Bake at 180 degrees C until top is brown, puffed, and cracked at edges, and center 2 inches move only slightly when pan is shaken gently, about 1 hour. Transfer cheesecake to cooling rack until completely cooled, about 3 hours. Chill in fridge overnight.

When ready to serve, carefully release cheesecake from springform pan onto a platter or cake stand. Remove remaining ganache from fridge and beat with an electric mixer until lightened in color and pliable, about 3 minutes. Spoon whipped ganache into a pastry bag fitted with a large star tip. Pipe ganache in star dollops around the edge of the cheesecake.

Cheesecake will keep in fridge for up to 4 days.