Farrer’s No. 1 Blend Coffee Cheesecake

A delicious coffee cheesecake made with Farrer’s No1 Coffee. This coffee cheesecake recipe is just the thing to enjoy at any time of day!


Ingredients for the base:

175g chocolate digestives (crushed)

150g ground almonds

1 tbsp brown sugar

50g melted butter


Ingredients for the filling:

250g caster sugar

1 tbsp cornflour

625g cream cheese

250g reduced-fat mascarpone cheese

4 medium eggs

2 tsp vanilla extract

2 tbsp Farrer’s No1 coffee freshly brewed and cooled

300ml sour cream


Ingredients for the topping:

200ml sour cream

1 tbsp caster sugar

2 tsp lemon juice


Coffee Cheesecake Method:

1. Preheat the oven 170°C or 140°C for a fan oven. Line a 9in cake tin with baking parchment. Place the cake tin on a baking tray.

2. For the base mix the crushed chocolate digestives, the almonds, 1 tbsp brown sugar and the melted butter. Evenly press the biscuit mixture into the base of the cake tin, and slightly up the sides.

3. Mix, the caster sugar and 1 tbsp cornflour with the cream cheese and the mascarpone cheese.

4. Then add the eggs, beating with a wooden spoon, add the vanilla extract and 2 tbsp of Farrer’s No1 and finally 300ml sour cream.

5. Pour into the cake tin and bake for 1 hr 20 mins on the middle shelf. Remove from the oven and allow to cool on a wire cooling tray.

6. Finally, for the topping mix together the 200ml of sour cream, 1 tbsp caster sugar and 2 tsp of lemon juice and spread over the cheesecake. Then chill overnight before serving.