Coffee Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">300ml sour cream (or crème fraîche)</li><li class="ingredients-single-item">3 tbsp instant espresso powder dissolved in 2 tbsp hot water (or strong brewed espresso)</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">200ml whipping cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp instant coffee powder</li><li class="ingredients-single-item">Chocolate-covered coffee beans</li><li class="ingredients-single-item">Cocoa powder for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Prepare your springform pan by wrapping the outside with 2-3 layers of heavy-duty aluminum foil, ensuring it comes at least halfway up the sides. This creates a watertight seal to prevent any water from seeping in during baking in the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until they form fine crumbs (or place them in a sealed bag and crush with a rolling pin). Mix with the melted butter and sugar until the mixture resembles wet sand. The butter acts as both a binder and flavor enhancer, while providing the perfect contrast to the creamy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the biscuit mixture firmly into the base of your springform pan, using the bottom of a glass to compact it evenly. This compression is crucial for a solid base that won't crumble when sliced. Bake for 10 minutes then cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the cream cheese until smooth and creamy using medium-low speed. This gentle beating prevents incorporating excess air that could cause cracks. Add the sugar and beat until just combined and slightly fluffy (about 2 minutes). The room temperature cream cheese is essential here—cold cream cheese will create lumps that won't smooth out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating on low speed just until each is incorporated. Overbeating at this stage can cause the cheesecake to rise too much and then collapse. Scrape down the sides of the bowl frequently to ensure a homogeneous mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the sour cream, dissolved espresso, and vanilla extract until just combined. The sour cream adds tanginess that balances the sweetness and contributes to the creamy texture. Sift in the flour and fold gently—the small amount of flour helps stabilize the mixture and prevents cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling over the cooled base. The filling should have a smooth, silky consistency and a rich coffee aroma. Tap the pan gently on the counter several times to release any trapped air bubbles, which could cause cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the foil-wrapped springform pan in a large roasting tin. Fill the tin with hot water until it reaches halfway up the sides of the cheesecake pan, creating a water bath. This gentle, moist heat environment ensures even baking and prevents the surface from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble—it should move as one unit when gently shaken. The internal temperature should reach about 65-70°C (150-160°F). Resist the urge to open the oven during baking as temperature fluctuations can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When baked, turn off the oven, open the door slightly, and leave the cheesecake inside for an hour. This gradual cooling prevents the dramatic temperature change that can cause the surface to crack. Then remove from the oven and water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cooled, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This chilling time allows the flavors to meld and the texture to set perfectly. The coffee flavor will actually intensify as it rests.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For decoration, whip the cream with the icing sugar and coffee powder until soft peaks form. Pipe or spread over the chilled cheesecake, then arrange chocolate-covered coffee beans on top and dust lightly with cocoa powder. Run a warm knife around the edge before releasing the springform pan for clean, professional-looking slices.</li></ol>