A brilliant twist on the classic baked cheesecake, made with cream cheese laced with coffee on a base of chocolate digestives.
Preheat the oven to gas 3, 170°C, fan 140°C. Line a 23cm (9in) springform cake tin with nonstick baking paper. Sit the tin on a baking tray.
Mix the crushed dark chocolate digestives, the ground almonds, 1 tbsp dark brown sugar and the melted butter. Press the mixture into the base of the cake tin, and slightly up the sides.
Mix 250g (8oz) of the golden caster sugar and 1 heaped tbsp cornflour with the light cream cheese and the reduced-fat mascarpone.
Add the eggs, one by one, beating with a wooden spoon, followed by 2 tsp vanilla extract, 1 heaped tbsp instant coffee granules and 300ml (10fl oz) sour cream.
Pour into the tin and bake on the middle shelf for 1 hour, 20 minutes. Turn off the oven, open the door slightly, and allow the cake to cool.
Mix together 200ml (7fl oz) reduced-fat sour cream, 1 tbsp golden caster sugar and 2 tsp lemon juice and spread over the cheesecake.
Chill for at least 4 hours or overnight. Sift 1 tbsp cocoa powder over the cheesecake before serving.
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