Coffee Cheesecake Made Simple

telegraph.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: Equipment:

A 23cm springform cake tin, greased and base lined. Alternatively this can be made as 12 individual ramekins. A small disposable piping bag.

subheading: For the base:

200g amaretti biscuits, crushed with a rolling pin

60g unsalted butter, melted

subheading: Filling:

3 x 250g packs of Philadelphia Original full-fat cream cheese

150g white caster sugar

2 tsp vanilla bean paste

2 tsp good-quality powdered instant coffee, dissolved in 1 tsp boiling water

3 large eggs and 2 extra yolks

subheading: Topping:

300ml soured cream

1 tbsp white caster sugar

2 tsp good powdered instant coffee, as above, dissolved with 1 tsp boiling water

Extra coffee to sprinkle (optional)

Directions at telegraph.co.uk

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