Cappuccino Cheesecake

This cappuccino cheesecake is baked, soft, creamy, and straight-up legendary. One bite, and you’ll be saying, ‘BEST..CHEESECAKE..EVER! 🙌

Surprisingly – not too difficult to bake either!

Serves 10

CRUST

230 g crushed digestive biscuits

90 g butter, melted

FILLING

700 g cream cheese, room temperature

110 g (125 ml) castor sugar

4 eggs

45 ml strong espresso, cold

250 g soured cream

COFFEE WHIPPED CREAM

250 ml cream

45 ml icing sugar

15 ml coffee granules dissolved in 10 ml hot water, cooled

FOR SERVING

1 tin caramel

Coffee beans

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 8 minutes, remove from the oven and cool. Reduce the oven temperature to 140°C.
Meanwhile make the filling by beating the cream cheese and castor sugar on low speed to combine. Try not to whip in any air.
Add the eggs one at a time and beat on low speed until incorporated. Add the cold espresso and the soured cream and mix to combine. Spoon the filling into the cooled crust.
Cover the cake tin with clingwrap and then with foil around the bottom and sides. Use wide foil to avoid getting a seam 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.
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.
Spoon over the caramel.
Pipe the whipped cream around the outer edge of the cheesecake and garnish with the coffee beans