Coffee Cheesecake Recipe

This baked coffee cheesecake is rich, chocolatey and delicious. It's easy to prepare and an absolute must for coffee lovers.

📝 Ingredients

• 150 g digestive biscuits (graham crackers)
• 70 g unsalted butter
• 400 g light cream cheese
• 4 tbsp instant coffee
• 100 ml double cream (heavy cream)
• 120 g white caster sugar (superfine sugar)
• 100 g dark chocolate (bittersweet)
• 2 medium free-range eggs
• 20 g plain white flour (all purpose flour)
• 25 g roasted coffee beans

👨‍🍳 Instructions

1. 1--- Make the base ---
2. 2Set the oven to 180C (160C fan).
3. 3Crumble the biscuits until sandy. It's quickest to do this in a food processor, but you can also do it by putting the biscuits in a ziplock bag and bashing with a rolling pin.
4. 4Pour in the melted butter and mix.
5. 5Empty the mixture into a loose-bottomed nonstick tin. I used a 23cm tin here to give a shallow cheesecake. A narrower tin will work fine if you prefer a taller cheesecake.
6. 6Press down with the back of a spoon until even and firm. Cook in the oven for just 5 minutes. Take it out of the oven and set it aside.
7. 7--- Make the filling ---
8. 8In a heatproof bowl, melt the chocolate in the microwave in 30-second blasts. Set aside to cool.
9. 9Put the cream cheese, instant coffee, cream and sugar in a large bowl. Whisk until smooth.
10. 10Add the melted, cooled chocolate and whisk through.
11. 11Add the eggs and flour, whisk again.
12. 12Pour the mixture on top of the biscuit base and gently level off.
13. 13Bake in the oven for 30-35 minutes until firm but slightly wobbly. If you're using a much narrower tin (e.g. 18cm) it will take 40-45 minutes, since it'll take longer for the middle to cook.
14. 14Take out the oven, and let it cool for 5 minutes. Run a knife around the edges of the cheesecake. This will ensure it doesn’t stick to the sides, causing the cheesecake to crack as it cools.
15. 15Allow to cool completely in the tin at room temperature, then pop in the fridge overnight (or as long as you can stand to wait).
16. 16--- To serve ---
17. 17Simply release from the tin, slice and transfer to plates.
18. 18I like to scatter with a few roasted coffee beans for extra coffee aroma.