Baked Espresso Cheesecake

Ingredients

• 308 g Oreo biscuits, roughly 28 biscuits
• 150 g salted butter, melted
• 675 g cream cheese at room temperature
• 10 g vanilla paste
• 250 g caster sugar
• 16 g espresso powder
• 45 g plain flour
• 3 large eggs at room temperature
• 185 g sour cream/creme fraiche at room temperature
• 60 ml heavy (double) cream at room temperature
• 125 ml heavy (double) cream
• 90 g dark chocolate finely chopped (or chocolate chips)
• 85 g corn syrup
• 5 g vanilla paste

Instructions

1. 1

   Preheat your oven to 180°C / 160°C fan / 350°F / gas mark 4

2. 2

   For the Biscuit Base: Place the Oreo biscuits in your food processor and blitz into a crumb. While the food processor is still running, add the melted butter and allow it to combine, which should only take about 15 seconds, then turn off.

3. 3

   Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform ring around the outside, as I find this easier when removing the cheesecake at the end.

4. 4

   Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass.

5. 5

   Cover with greaseproof paper and fill with baking beans. Place in the oven for around 10 minutes. Remove from the oven, take out the baking beans and paper, and allow to cool before putting in the fridge.

6. 6

   Increase the oven’s temperature to 220°C / 200°C fan / 430°F / gas mark 7.

7. 7

   Espresso Cheesecake Filling: In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up, and then on a low speed, gradually add the espresso powder, sugar, and flour. I add them a spoonful at a time and ensure each spoonful is fully incorporated before adding the next one.

8. 8

   Once this is done, on a low speed, add one egg at a time, waiting for each egg to be fully incorporated before adding the next.

9. 9

   Fold through the heavy (double) cream and sour cream (or creme fraiche) and then pour into the tin – bake in the oven for 15 minutes at the temperature stated above and then reduce the oven temperature to 110°C/90°C fan/210°F/gas mark -1.5 and bake for a further 30-35 minutes.

10. 10

    Turn the oven off and leave the cheesecake to cool (while still in the oven) with the door slightly ajar for 2 hours.

11. 11

    Once cooled, wrap the cheesecake (still in the tin) in foil and refrigerate overnight.

12. 12

    Once chilled overnight, use a knife to run around the edges of the tin and carefully remove it from the tin.

13. 13

    To decorate: Place the cream in a small pot over medium-high heat until simmering.

14. 14

    Pour the hot cream over the chopped chocolate (or chips).

15. 15

    Add the corn syrup and vanilla.

16. 16

    Whisk together until smooth.

17. 17

    Once cooled, pour over the cheesecake and return the cheesecake to the fridge for an extra 30 minutes.

18. 18

    Remove from the fridge, portion up, and enjoy!