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How to make Baked coffee cheesecake with coffee cream

Yield = 8
Prep time: 0:20
Cook time: 2:00
Total time: 2:20

Ingredients

  • 250g Granita biscuits
  • 170g butter, melted
  • 500g cream cheese
  • 3/4 cup (175g) caster sugar
  • 3 eggs
  • 2 tablespoons Kahlua (coffee liqueur)
  • 300g sour cream
  • Coffee and chicory essence
  • 300ml double cream

Method

  • Step 1 Preheat oven to 160°C. Process 250g Granita biscuits in a food processor until fine crumbs form. Add 170g butter, melted and process until combined. Press the crumbs 2/3 of the way up the sides and over the base of a 22cm springform pan. Refrigerate until required.
  • Step 2 Use an electric beater to beat 500g cream cheese and 3/4 cup (175g) caster sugar until smooth. Beat in 3 eggs and 2 tablespoons Kahlua (coffee liqueur). Beat in 300g sour cream. Pour into biscuit crust and bake for 1 hour. Turn off the oven and leave the door ajar for 1 hour, to cool slightly. Put into the fridge overnight to chill.
  • Step 3 Fold a little coffee and chicory essence through 300ml double cream until a swirl effect appears. Serve with slices of the cheesecake.