Espresso Cheesecake ☕

Ingredients

• 200g digestive biscuits, crushed
• 100g butter, melted
• 500g cream cheese, room temp
• 150g sugar
• 3 eggs
• 200ml sour cream
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 2 tbsp instant espresso, dissolved in 2 tbsp hot water
• 150ml heavy cream, whipped (for dollops)
• Coffee beans, to decorate

How to make it

1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
2. Dissolve the instant espresso in the hot water and let it cool slightly.
3. Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the dissolved espresso until smooth.
4. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
5. Pipe whipped cream dollops around the edge, top with coffee beans, slice and serve.