Cappuccino cheesecake


  • 150 g dark chocolate covered digestives or other wheaten biscuits
  • 60 g unsalted butter, melted
  • 500 g mascarpone
  • 125 ml creme fraiche
  • 3 tbsp instant coffee granules, dissolved in 3 tbsp just-boiled water
  • 125 g caster sugar, plus 1 ½ tbsp for the topping
  • 4 whole egggs plus 1 egg yolks, beaten together
  • + 2 more ingredients
    • 240 ml sour cream
    • cocoa powder, to dust

1. Put the biscuits in a food processor and process until they become crumbs, then combine with the melted butter. 2. Tip the mixture into a greased springform cake tine, 20cm. 3. Smooth out and press down to make an even crust. 4. Cover and chill for 30 mins. 5. Preheat the oven to 180c (350F) G...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network