Sumptuous Espresso Infused Biscuit And Cream Cheese Cake
Sumptuous Espresso Infused Biscuit And Cream Cheese Cake is an easy dessert made with a chocolate biscuit crust, creamy espresso cheesecake filling, and optional caramel topping.
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g Chocolate Ripple biscuits (or any chocolate biscuits)
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 1 cup castor sugar
- 1 tbsp corn flour
- Pinch of salt
- 2 tsp instant coffee dissolved in 2 tbsp hot water
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
Instructions
- 1
Crush the chocolate biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and smashing with a rolling pin.
- 2
Mix the crumbs with melted butter until well combined.
- 3
Press the mixture firmly into the base of a springform cake pan (about 8 inches). Smooth it out with the back of a spoon. While the filling is being prepared, chill the crust in the refrigerator.
- 4
Preheat your oven to 160°C (320°F).
- 5
In a large mixing bowl, beat the cream cheese and castor sugar until smooth.
- 6
Add corn flour, salt, and the dissolved coffee, mixing until just combined.
- 7
Stir in sour cream and vanilla extract, ensuring a smooth mixture.
- 8
Add eggs one at a time, gently mixing after each addition. Be careful not to overmix to avoid cracks in the cheesecake.
- 9
Using a spatula to smooth the top, pour the filling over the cold crust.
- 10
Bake in the preheated oven for 50–55 minutes or until the edges are set and the center jiggles slightly when shaken.
- 11
Turn off the oven and leave the cake inside with the door slightly ajar for an hour to cool gradually.
- 12
Once cooled, refrigerate the cake for at least 3 hours (or overnight) to fully set.
- 13
Before serving, top with whipped cream and drizzle caramel over the surface for an extra touch of decadence.