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How to Make a Baked Coffee Cheesecake

Cheesecake is a rich, creamy, multi-layered dessert, consisting of a biscuit base and a flavoured cream cheese filling. This sweet treat is truly scrumptious – so what could make it even better? Coffee. Perfectly complementing the simple digestive base, baked coffee cheesecakes have a smooth, velvety filling infused with gloriously aromatic coffee granules. You don’t want to miss it.

  • Baking
  • < 1 hour
  • Beginner

Base Ingredients:

  • 150g of Digestives
  • 75 of Unsalted Butter

Cheesecake Filling Ingredients:

  • 500g of Mascarpone
  • 125g of Light Brown Sugar
  • 3 Large Eggs
  • 3 tbsp of Coffee Granules
  • 3 tbsp of Cornflour
  • 3 tbsp of Hot Water
  • 1 tbsp of Cocoa Powder (for dusting)
  • 2 tsp of Vanilla Extract
  • A Pinch of Salt
  • Equipment:

    • Saucepan
    • 2 x Large Mixing Bowls
    • Rolling Pin
    • Wooden Spoon
    • 20cm Round Springform Tin
    • Jug
    • Serving Plate
    • Sugar Shaker or Flour Sifter


  1. Preheat your oven to 180°C (160°C fan or gas mark 4).

  2. In a saucepan on the hob, melt the butter over a low heat. Whilst doing this, bag up your biscuits and crush them with a rolling pin. Place the biscuit crumbs into a large mixing bowl, and then stir the butter in. The crumbs should now hold together well when squeezed.

  3. Empty the biscuit mixture into a 20cm springform tin and press it firmly down using the back of a spoon or your fingers. You want the crumbs to be as compact and evenly spread as possible to act as a support for the cheesecake filling.

  4. Place the tin into the oven and bake the cheesecake base for up to 10 minutes. Make sure you keep checking on it – you don’t want it to burn!

  5. Remove the tin from the oven and leave it aside to cool. Turn your oven temperature down to 140°C (120°C fan or gas mark 1) to prepare for the whole cheesecake.

  6. Add your coffee granules to a jug, pour in 3 tbsp of hot water to dissolve them, and then set the jug to the side to cool a little. In a large mixing bowl, mix the mascarpone, cornflour and sugar until totally smooth, then add the salt and vanilla extract and mix again. One at a time, add your eggs to the mixure, stirring in between each one. Add the coffee to complete the cheesecake filling, and then mix it again to thoroughly combine the ingredients together.

  7. Pour the mixture over your cheesecake base. Place the tin back in the oven and bake the cheesecake for between 1 hour and 1 hour and 15 minutes. If unsure, give the cheesecake a little wobble after 1 hour in the oven; its edges should be firm and its centre should hardly jiggle – you don’t want it to be too runny or completely solid.

  8. Remove your cheesecake from the oven and leave it aside to cool a little. Once cool enough, remove it from its tin, transfer it over to a serving plate, and place the plate in the fridge to chill completely. Finally, dust the cheesecake with some cocoa powder before you serve it

  9. View Our Baking Range Here