Coffee Toffee Cheesecake
This coffee-infused cake is the ultimate indulgence. We think it would even impress Mary Berry and Paul Hollywood!
Ingredients - Serves 8
250g Barkat coffee biscuits
170g butter, melted
500g cream cheese
3/4 cup caster sugar
3 eggs
2 tbs espresso
300g sour cream
Pinch of coffee powder
300ml double cream
-
Preheat oven to 160°C
-
Process the coffee biscuits in a food processor until fine crumbs form. Add the melted butter and add to the processor. Press the crumbs 2/3 of the way up the sides and over the base of a 22cm springform pan. Stick it in the fridge.
-
Use an electric beater and beat 500g cream cheese and caster sugar until smooth. Beat in 3 eggs and the espresso and the 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.
Finally, fold a little coffee powder through 300ml double cream until a swirl effect appears. Serve with slices of the cheesecake.