Recipe: Calling all coffee lovers ... Salted Caramel and Coffee Cheesecake

This cheesecake is for coffee cake lovers. It is a creamy smooth and delicious coffee cheesecake mix held in a chocolate biscuit base and topped with messy caramel. It’s easy to make and fun doing the base rising up the sides.
Recipe: Calling all coffee lovers ... Salted Caramel and Coffee Cheesecake

Salted Caramel and Coffee Cheesecake by Mercy Fenton

Biscuit base

250 gr Digestive Biscuits

1 tsp ground cinnamon

80 gr melted butter

100gr dark chocolate melted over a bain marie of water


  • Line the base of a 9 inch springform tin with a disk of parchment and butter the sides of the ring.
  • First prepare the biscuit base. Crush the biscuits in a bag with a rolling pin or use a food processor.
  • Add in the cinnamon, butter and melted chocolate.
  • Mix everything together and press firmly up the sides and into the base of the tin.
  • Refr

igerate whilst preparing the filling.


672gr cream cheese

125gr brown sugar

4 free range eggs beaten together

1 tsp. Vanilla extract

100ml cream

2 tbsp. ground instant coffee

60 ml Brandy or Baileys


  • Boil the cream and add the coffee granules to dissolve. Then cool.
  • In the bowl of an electric mixer with a spade attachment beat the cream cheese and the sugar.
  • Add the eggs and beat until the mix is smooth.
  • Add the cooled cream and coffee mixture, as well as the vanilla and Brandy.
  • Mix well until there are no lumps and the colour is even.
  • Pour onto the prepared cheesecake tin.
  • Put a small ovenproof dish with a cup or two of water on the bottom shelf of the oven while baking the cheesecake.
  • Bake @ 140 C for 20 min then turn down the heat to 120 and continue to bake for approx. 35 to 40 min until just set, a tiny wobble in the centre is ok.
  • Remove from the oven and using a small sharp knife free the sides from the tin.
  • Allow to cool and set fully in the fridge before topping with a thin layer of caramel. Serve with fresh whipped cream.


This will make enough caramel for two cheesecakes so you will have plenty left over as a sauce.

125 gr sugar

25gr water

80ml cream - warmed

5 gr maldon sea salt, (optional)


  • Cook 125 gr of sugar and the water to caramel.
  • Cooking the sugar to caramel. Be very careful, as caramel burns are very serious.
  • Get ready a small bowl of ice water and a clean pastry brush.
  • Put the sugar and water in a heavy-bottomed pan, (choose a pan slightly larger than you think you need and ideally with high sides) and cook over a gentle heat until the sugar is dissolved.
  • Turn up the heat the syrup will begin to boil rapidly.
  • Sugar crystals may form at the side of the pan; brush these down carefully with the ice-cold water and a pastry brush, be very care full doing this to ensure the sugar does not splatter.
  • When the sugar begins to caramelize swirl the pan gently to disperse the heat.
  • When you tilt the pan the liquid should be a rich caramel colour, be brave enough to cook it to quiet a deep colour, (if you smell burn you need to start again), once your caramel is cooked remove from the heat.
  • Carefully add the warmed cream and cook for a minute or two more stirring well to remove any lumps.
  • Cool the caramel and add the sea salt before carefully spreading some over the cheesecake.
  • A thin layer works best as it will slide off once sliced. You can always serve extra with each slice.

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