Coffee Cheesecake

Preparation

Preheat the oven on 180C and grease a 24cm springform pan with butter.
Brew the coffee, and set it aside to cool to add to the cheesecake mixture later.
Put the biscuits for the base into a sandwich bag and use a rolling pin to crush them. Pour the crumbs into a bowl and mix this with the melted butter.
Spread the biscuit mixture evenly on the bottom of the springform pan and press it down to make a firm base.
Whisk the cream cheese in an electric mixer on a low speed for 3 minutes. Slowly add the sugar, a pinch of salt and the flour. Mix thoroughly.
Add the crème fraîche on a low speed and add the eggs one by one, until thoroughly mixed. Don’t mix for too long, because the mixture needs to be airy.
Fold the espresso into the cream cheese mixture.
Spoon the cheesecake mixture in the springform pan. Pick up the pan and drop it down onto the work surface to remove any air bubbles.
Bake the cheesecake for 15 minutes on 180C, then lower the temperature to 110C for the remaining 40 minutes.
Shake the springform pan carefully when you get the coffee cheesecake out of the oven. If the filling feels firm, your cheesecake is fully baked.
Leave the cheesecake in the oven, with the door open, for another hour to cool.
Finally put the baked coffee cheesecake in the refrigerator for a minimum of 6 hours to become more firm.
Sprinkle grated dark chocolate over the cake as a topping, and serve. You could even add a few tasty chocolate-covered coffee beans.