Baked coffee cheesecake with coffee cream
250g Granita biscuits
170g butter, melted
500g cream cheese
3/4 cup (175g) caster sugar
2 tbs Kahlua (coffee liqueur)
300g sour cream
Coffee and chicory essence
300ml double cream
Preheat oven to 160°C. Process 250g Granita biscuits in a food processor until fine crumbs form. Add 170g butter, melted and process until combined. Press the crumbs 2/3 of the way up the sides and over the base of a 22cm springform pan. Refrigerate until required.
Use an electric beater to beat 500g cream cheese and 3/4 cup (175g) caster sugar until smooth. Beat in 3 eggs and 2 tbs Kahlua (coffee liqueur). Beat in 300g sour cream. Pour into biscuit crust and bake for 1 hour. Turn off the oven and leave the door ajar for 1 hour, to cool slightly. Put into the fridge overnight to chill.
Fold a little coffee and chicory essence through 300ml double cream until a swirl effect appears. Serve with slices of the cheesecake