(Serves 12)


250 g   crushed digestive biscuits

90 g     butter, melted


750 g   cream cheese, room temperature

110g    castor sugar

30 ml   very strong espresso (or strong coffee), cooled to room temperature

4          eggs

250ml  soured cream


1 tin     caramel (store bought)

200 ml cream

45 ml   icing sugar and

15 ml   cold, very strong espresso

            Coffee beans or grated chocolate for decorating     


  • Preheat the oven to 150°C. Line a well-greased 23 cm loose bottomed cake tin with baking paper.
  • Combine the crushed biscuits and melted butter to make the crust. Press the mixture into the bottom and up the sides of the prepared cake tin. Bake for 5 minutes, remove from the oven and cool. Reduce the oven temperature to 130°C.
  • Meanwhile make the filling by beating the cream cheese, castor sugar and espresso on low speed to combine. If using a mixer use the paddle attachment. Try not to whip in any air.
  • Add the eggs one at a time and beat on low speed until incorporated. Mix in the soured cream.  Spoon the filling into the cooled crust.
  • Cover the cake tin with foil around the bottom and sides. Use wide foil to avoid getting a steam in the foil (it must be completely sealed from water) and – place the cake tin inside another larger pan. Fill the outside pan with enough hot water to go about halfway up the sides of the cake tin. (TIP – MAKE SURE NO WATER CAN GET TO THE CAKE TIN)
  • Bake for 1 hour and 30 minutes. Open the oven door a little and cool for about 1 hour before removing the cheesecake from the oven and water bath.
  • Place in the fridge overnight.
  • To finish off: Spread the caramel on top of the cheesecake
  • To make the whipped cream topping: whip together all the ingredients until stiff and place into a piping bag with a star nozzle
  • Remove the cheesecake from the cake tin and place on a serving plate.
  • Pipe the whipped cream around the outer edge of the cheesecake and garnish with the coffee beans or grated chocolate

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