Just Desserts: Espresso Chocolate Brulee Cheesecake

Well, it's the first day of MoFo, the first day of Spring, and Father's Day too if you're in the land Down Under. We try to be healthy during the week, but weekends are for treats. And this is a treat! Since we're celebrating Father's Day I decided to make a cake especially for the Beloved. My own dad is far away in Tasmania so I can't make a cake for him. But, just because we're child free doesn't mean we're kid free...there is a lot of furry and feathery kids in this house. My husband is a very patient man, one of the most patient people I know. When we first got married, we had one cat. Seven years later and we have four cats, two dogs, four chickens and a duck. So I think it only fair to include my husband on father's day, he takes his fair share of the feeding; the getting up in the (literally) wee hours to let the dogs out for a wizz; the cleaning up of spew, poo, and pee; the walks and the cuddles; the breaking up of spats; and the diminished room on the couch and on the bed. So here is his reward!

I made the cheesecake in two mini springform tins because there is no way we could eat an entire cheesecake, and we are trying to be good the rest of the week...

Ingredients

For the Crust

1/2 cup hazelnut meal

1/2 cup plain flour

3 tablespoons cocoa powder

50gr grated copha

50gr margarine

2 tablespoons sugar

2 tablespoons margarine extra, melted

For the Filling

250gr cream cheese

1/2 cup dark chocolate bits

1 shot espresso

3 tablespoons sugar

2 tablespoons tapioca starch

For the Topping

250 gr cream cheese

1/3 cup icing sugar

2- 3 tablespoons frangelico (up to you how boozy you want it)

1 vanilla bean, scraped

Extra sugar for brulee, and strawberries to serve

Method

1.In a bowl, rub together all crust ingredients except extra maragarine until it resembles cookie dough. 2.Spread out in lumps on a lined baking tray and bake at 180C for approximately 12 minutes.

3.Allow to cool for a few minutes, and then crumble into coarse crumbs and mix in melted margarine.

4.Line the bottom of the springform tins with baking paper, and grease sides and bottom. Press crumbs on bottom and up sides to form the crust (it won't be too thick). Place into fridge to set while making filling.

5. Melt chocolate in espresso and add sugar.

6. Beat together all filling ingredients until well mixed, scraping down the sides occasionally.

7. Fill the shells 3/4 the way up and bake in 180C oven for 20 minutes. You will have a bit of leftover filling but that's ok! Remove and put into the fridge to cool and set.

8. Make the filling by whipping all ingredients together until fluffy. Spread over the top of the cooled cheesecake to reach the top (you will have leftovers of this too).

9. Put into the fridge to set for a couple of hours

10 To brulee, sprinkle granulated sugar over the top, and using a blow torch, torch in circular motions until sugar is melted and caramelised.

Serve with fresh strawberries!