A cooked cheesecake, with the coffee and cheese perfectly blended.
For the base:
2 cups Crushed Biscuits
1 Stick Melted Butter
Pinch Ground Cinnamon
2 1/2 cups Curd or Cream Cheese
1 cup Rico Icing Sugar
3 Eggs (well beaten)
2/3 cup Heavy Cream
1/2tsp Vanilla Essence
1 shot Espresso Coffee
1/2 cup (1 carton) Sour Cream
1tbsp Rico Icing Sugar
Mix together the cruched biscuits, melted butter and cinnamon powder to form the base. Use an 8'' pan with a removable base.
To make the filling, cream together cheese and sugar, then gradually beat in the eggs. Add the vanilla essence and espresso shot to the mixture.
Pour into the base and bake in a preheated oven at 325F for 30 minutes. Turn off the oven and leave to cool.
To finish mix together the sour cream and sugar and spread over the top of the cheesecake.
Heat oven to 425F and bake the cheesecake for a further 5 minutes, until the topping has formed a glaze.
Remove and chill overnight. Release from pan, decorate with chocolate coffee beans and serve.