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Espresso Swirl Cheesecake

Course: Dessert
Keyword: baked cheesecake, cheesecake, coffee
Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling time: 4 hours
Servings: 6


For the Crust

  • 150 grams (1 cup), crushed digestive biscuits
  • 3 tablespoons unsalted butter, melted

For the Cheesecake

  • 300 grams (10 oz), full fat cream cheese, room temperature
  • 130 grams (2/3 cup), sugar
  • 250 ml (1 cup), whipping or heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 eggs, room temperature
  • 2 teaspoons espresso powder
  • 1 teaspoon hot water


For the crust

  • Preheat the oven to 180 degrees C
  • Grease the base and sides of a 6 inch springform cake tin. Line the base of the tin with greaseproof or baking paper.
  • Melt butter at 30 second bursts in the microwave. Set aside. Grind digestive biscuits into crumbs and mix with melted butter.
  • Press the crust into the bottom of the tin using the back of a spoon or a flat bottom cup to form an even layer. Bake the crust in the oven for 10 minutes. Leave to cool.

For the cheesecake filling

  • Turn down temperature of the oven to 160 degrees celcius.
  • In bowl of mixer (or using hand mixer) beat the cream cheese until smooth and creamy. Slowly beat inthe sugar. Add salt. Scrape the sides of bowl as needed.
  • Add the vanilla extract and whipping or heavy cream and beat until well incorporated.
  • Beat in eggs , one at a time until incorporated .
  • In a small bowl, dissolve the espresso powder in a teaspoon of hot water. Add 125 ml (½ cup) of the cheesecake filling to the espresso mixture and mix until well incorporated.
  • Pour the regular cheesecake filling onto the cooled biscuit base and smooth the surface with an offset spatula. Spoon dollops of the epresso filling onto the regular cheesecake filling and use a table knife to make a swirl pattern.
  • Bang the bottom of the cake tin on the counter several times to help release any air bubbles.
  • Wrap two layers of foil around the bottom and side of the tin. Place the springform tin in a larger roasting tin/tray and place it into the oven. Pour hot water carefully into a baking tray to one third height of the springform tin. This will create a water bath what will give off lots of steam while the cheesecake bakes.
  • Bake cheesecake for 60 minutes. The centre of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the door slightly. Let the cheesecake sit in in oven for one hour.
  • Remove cheesecake from oven and carefully lift out of water bath. Let it cool completely on rack. Loosely cover the cheesecake and then chill for at least 4 hours or overnight before serving.
  • Use a knife or offset spatula to loosen the chilled cheecake from the sides of the springform tin. To cut the cheesecake, dip a a clean sharp knife in hot water and then cut slices of cheesecake. Wipe the knife clean between each slice.


This cheesecake can be made the day before  as it has to chill for least 4 hours before it is served.
It can also be frozen for up to 3 months. After the cheesecake has completely cooled, release the sides of tin and gently lift the cheesecake from it. Take an offset spatula or a knife and carefully run it under the bottom of the cheesecake to loosen it.  Gently slide it onto the serving platter . You can also use a large spatula transfer the cheesecake onto the serving platter. Cut the cheesecake into portions or leave it whole. Place the cheesecake on a thin cake board. Wrap it well with cling film and then foil. Thaw in the fridge before serving. 
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