Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 5milliliter olive spray oil, for oiling
- 16 Savoiardi biscuits
- 4tablespoons cold espresso coffee
- 500grams cream cheese
- 250grams mascarpone cheese
- 3 eggs
- 5grams caster sugar
- 2tablespoons Marsala
- 25grams plain dark chocolate
Nutrition per serving
2100kJ / 502Cal
2100 Kilojoules or 502 Calories
24% of daily energy intake*
Protein
10.8grams
Fat
40.5grams
Carbs
22.4grams
Sugars
8.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Lightly oil a 23 cm square cake tin with spray oil and line with nonstick baking paper, allowing the paper to overhang the edges. Arrange the Savoiardi biscuits, sugar-side up, in the base of the tin, trimming them to fit, if necessary. Brush the biscuits with the coffee.
Step 2 of 3
Put the cream cheese, mascarpone, eggs, sugar and Marsala in a clean a bowl. Using an electric whisk, beat together until smooth, then pour into the prepared tin and smooth the surface. Grate over the chocolate to cover the surface of the cake.
Step 3 of 3
Bake in a preheated oven, 140°C for 50 minutes-1 hour until firm. Leave to cool, then chill for 1 hour. Carefully remove the cheesecake from the tin and cut into slices.
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