Ingredients

• 55g Butter
• 250g Milk Chocolate Digestives
• 20ml Italian Espresso
• 40ml Brandy
• 100g Green & Black's Organic Dark Chocolate, broken into small pieces
• 750g Low-fat Cream Cheese
• 125g Caster Sugar
• 25g Plain White Flour
• 3 Large Eggs, beaten
• Cocoa Powder, to dust

Tools

• Electric Whisk
• 20cm (8in) spring release cake tin

Method

1. Preheat the oven to 180°c, 350°f, gas mark 4.
2. Melt the butter and stir in the crushed biscuits. Press into the base and slightly up the sides of a 20cm (8in) spring release cake tin.
3. Chill for 15 minutes.
4. Dissolve the coffee in 30ml (2 tbsp) boiling water, then stir in the brandy. Allow to cool.
5. Melt the chocolate in a bowl over a pan of simmering water and allow to cool slightly. 
6. Place the low-fat cream cheese, sugar and flour in a bowl and, using an electric whisk, mix until smooth. Then work in the coffee mixture and the eggs.
7. Fold in the melted chocolate to create a ripple effect, then pour over the biscuit base.
8. Place on a baking tray and bake for 55 minutes; the top will still be slightly wobbly. (If the top becomes too brown, cover with foil.)
9. Turn off the oven, open the door and allow to cool.
10. Chill for 3-4 hours or overnight.
11. Dust with cocoa powder, then serve in slices with double cream.
12. Enjoy!

Cook's Tip

1. Make the cheesecake up to two days before. Remove from the fridge 15 minutes before you wish to serve it.

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