Grapefruit Cheesecake
Bright, tangy and beautifully blush — silky baked cheesecake with a glossy grapefruit glaze ✨
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Espresso Cheesecake
Bold espresso swirled through silky baked cheesecake, crowned with cream dollops and coffee beans ✨
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
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Dissolve the instant espresso in the hot water and let it cool slightly.
- Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the dissolved espresso until smooth.
- Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Pipe whipped cream dollops around the edge, top with coffee beans, slice and serve.
