Coffee & Hazelnut Cheesecake Slice

PREP 30 minutes + 4 hours to chill

What You’ll Need

100g dark eating chocolate, grated
2 eggs, separated
½ cup caster sugar
200g cream cheese, at room temperature
250ml thickened cream
2 cups boiling water
⅓ cup Bushells Coffee & Chicory Essence
24 sponge finger biscuits (savoiardi)
⅓ cup toasted skinless hazelnuts, coarsely chopped
⅓ cup frozen raspberries, thawed
2 tablespoons cocoa powder, to dust
20g white chocolate, grated 


  1. Scatter a third of the chocolate over the base of a 6cm-deep, 20cm (base measurement) square ceramic or glass dish.

  2. Using an electric mixer, beat egg yolks and sugar in a bowl until pale and creamy. Beat in cream cheese and cream until smooth and combined. Using an electric mixer, beat egg whites in a bowl until soft peaks form. Fold egg whites into cream cheese mixture until combined.

  3. Whisk the boiling water and essence in a shallow heatproof bowl. Dip half the biscuits, one by one, in coffee mixture; arrange over base of dish. Top with half the cream cheese mixture and half the remaining chocolate; level surface. Repeat layers; level surface. Cover with plastic food wrap; chill for 4 hours.

  4. Top with hazelnuts and raspberries. Dust with cocoa powder. Serve sprinkled with white chocolate.

Coffee Secret: Add a dash of this essential coffee essence to double up on flavour

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