40gr (3 tablespoon)Caster Sugaror fine white granulated sugar
Line the bottom of a 22 cm / 9 inch Springform Pan with Baking Paper.
Crush the Digestive Biscuit (or your choice of cookies) into very fine crumbs. Add the Melted Butter and mix until the mixture resembles wet sand.
Firmly press the crumbs to the bottom and sides of the Springform Pan to create the crust (see note 1). Place in the fridge while you prepare the cheesecake filling.
300 gr (10 oz) Digestive Biscuits, crushed, 150 gr (2/3 cup) Unsalted Butter
Coffee Cheesecake Filling
Preheat your oven on 150'C/300'F and prepare a rack on the lowest part of the oven.
Prepare the Espresso / Coffee and set aside to cool down.
120 ml (1/2 cup) Freshly brewed Espresso
Place the Cream Cheese and Sour Cream in the bowl of your mixer (or a large mixing bowl if using a hand mixer). Mix with the paddle attachment on medium speed until smooth (see note 2).
500 gr (18 oz) Cream Cheese, 180 ml (3/4 cup) Sour Cream
Add the Sugar, freshly brewed Coffee, Vanilla Paste and Coffee Extract (optional) and mix until combined. Stop to scrap the edge/bottom of the bowl if required.
120 gr (1/2 cup + 2 tablespoon) Caster Sugar, 1 teaspoon Vanilla Paste, 1 teaspoon Coffee Extract
Add the Eggs one by one, mixing on low speed (see note 3). Stop as soon as combined.
Pour the coffee cheesecake filling into the crust, then place in the oven (on the lowest rack) to bake for 60 to 70 minutes. The filling should still jiggle very slightly (see note 4).
Turn off the oven, open the door slightly (use a wooden spoon to hold the door open) and leave the cheesecake to cool down inside the oven for 1 hour. Take out of the oven and leave to cool down at room temperature for 1 other hour, then in the fridge for at least one hour, or preferrably overnight. Remove from the springform pan once fully cooled.
Coffee Whipped Cream
Place the cold Cream, Sugar and Coffee Extract (see note 5 if you don't have coffee extract) in the bowl of your mixer (or large mixing bowl if using a hand mixer) and whisk on medium to high speed until you reach stiff peaks (see note 6).
Pipe over the cool Cheesecake just before serving. Optionally, dust with a litle bit of espresso powder and top with a few coffee beans.
180 ml (3/4 cup) Heavy / Thickened Cream, 40 gr (3 tablespoon) Caster Sugar, 1/2 teaspoon Coffee Extract
General Disclaimer: I highly recommend using the measurements in grams/ml instead of cups/spoons for more accuracy and better results.Ingredient Notes:
Digestive Biscuits: you can use any type of cookies you want if you cannot find digestive biscuits. If using Graham Crackers, consider adding a little bit of sugar to the crust as well.
Freshly Brewed Espresso: this is the equivalent to 3 shots of espresso. If using Instant Coffee or Espresso Powder, dissolve about 3 to 4 teaspoons of coffee in 120 ml / 1/2 cup of boiling water. You can make it weaker or stronger to suit your taste.
Use the back of a cup or spoon to firmly press the crumbs. There shouldn't be any loose crumbs anymore. I created a crust with quite high sides, but if you want a crust just at the bottom, divide the ingredients by two.
It is really important for the Cream Cheese and Sour Cream to be at room temperature, or it won't mix properly and you will see lumps of unmixed cream cheese. Stop mixing as soon as smooth as you want to avoid adding too much air into the batter.
You want to avoid adding air into the mixture when mixing in the eggs so it's important to mix on low speed and stop as soon as combined. Finish by hand with a spatula if needed.
If the cheesecake starts to brown or burn quickly, it is possible that your oven is too hot.
If you don't have coffee extract, you can dissolve 1 teaspoon of instant coffee or espresso powder in the warm cream then let it chill in the fridge until very before whipping it with the sugar.
Be careful not to overwhip the cream or it will get grainy. Once you start reaching stiff peaks, only continue to whisk for a few seconds at the time until you get the desired consistency.