This patisserie-worthy pud is easier to make than it looks. If you can’t find chocolate covered coffee beans to decorate, grated chocolate looks great too.
Step 1Lightly grease a 20.5cm (8in) round springform tin and line base and sides with baking parchment. Whizz biscuits in a food processor until finely crushed (alternatively bash in a food bag with a rolling pin). Pulse/mix in butter until combined. Empty into lined tin and press to level with the back of a spoon. Chill until needed.
Step 2Using a handheld electric whisk, beat cream cheese and icing sugar until smooth, then beat in the double cream until mixture is thick and holds its shape. Divide between 3 bowls (weighing the mixture is best to ensure even layers).
Step 3Mix 2tbsp of the coffee syrup and 1/2tsp vanilla into the first bowl. Mix 1/2tbsp of coffee syrup and the remaining vanilla into the second bowl. Leave the third bowl plain.
Step 4Scrape the first bowl contents into the tin, smoothing with the back of a spoon to level. Top with the second bowl contents, smoothing again. Repeat with the third bowl contents. Chill for at least 6hr, or ideally overnight.
Step 5To serve, transfer cheesecake to a cake stand or plate. Decorate with the chocolate coffee beans and serve.
Per serving:
Calories: 621
Protein: 14g
Total fat: 47g
Saturates: 30g
Carbs: 35g
Total sugars: 28g
Fibre: 0g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
