Ingredients

• 200g digestive biscuits
• 100g unsalted butter, melted
• 400g cream cheese, softened
• 150g powdered sugar
• 2 tablespoons instant coffee powder
• 200ml heavy cream
• 1 teaspoon vanilla extract
• Cocoa powder, for dusting

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a bowl, crush the digestive biscuits until fine crumbs form. Mix in the melted butter until well combined.
3. Press the biscuit mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes and then let it cool.
4. In a separate bowl, mix the softened cream cheese and powdered sugar until smooth.
5. Dissolve the instant coffee powder in 3 tablespoons of hot water. Add this mixture to the cream cheese and mix until fully incorporated.
6. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the coffee and cream cheese mixture.
7. Pour the cheesecake mixture over the cooled biscuit crust and smooth the top. Refrigerate for a minimum of 4 hours, or overnight for best results.
8. Before serving, dust the top with cocoa powder and garnish with coffee beans if desired.

FAQs

1. Can I use decaffeinated coffee for this recipe?

Yes, you can use decaffeinated coffee if you prefer a caffeine-free option.

2. How can I make a gluten-free version?

You can substitute the digestive biscuits with gluten-free biscuits or use almond flour to create the crust.

3. How long should I refrigerate the cheesecake?

It is recommended to refrigerate for at least 4 hours, but overnight is best for a firmer texture.

4. Can I add additional toppings?

Yes! You can top it with chocolate shavings, whipped cream, or a drizzle of caramel sauce.

5. Is it possible to freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it well in plastic wrap and store it in an airtight container. Thaw in the refrigerator before serving.

6. What can I substitute for heavy cream?

You can substitute heavy cream with mascarpone cheese or Greek yogurt for a lighter alternative.

7. How long will the cheesecake stay fresh in the refrigerator?

The cheesecake will stay fresh for about 5 days in the refrigerator if kept covered.

8. Can I use different flavors instead of coffee?

Absolutely! You can substitute coffee with cocoa powder for a chocolate cheesecake or fruit purees for a fruity version.