Ingredients
8 total- 25 g of butter, melted
- 100 g of digestive biscuits, crushed into crumbs
- 50 g of caster sugar
- 20 g of cornflour, mixed with 2 tsp water
- 230 ml of emmi caffè latte cappuccino
- 2 eggs
- 200 g of cream cheese
- 25 g of chocolate sauce, to serve
Method
12 stepsStep 1
In a small bowl, combine the butter with the biscuit crumbs and a pinch of salt.
Step 2
Tip the biscuit mixture into a 20cm springform cake tin and press it down evenly with the back of a tablespoon or the base of a glass over the base of the tin.
Step 3
Spread and press the biscuit mixture halfway up the sides of the tin, then place it in the fridge to chill.
Step 4
Meanwhile, in a small pan over medium heat, heat the sugar and Emmi Caffè Latte Cappuccino until simmering.
Step 5
Add the cornflour mixture and continue to heat, stirring continuously, until the mixture thickens.
Step 6
Once thickened, remove from the heat and continue to mix for a minute longer. Transfer the mixture to a large bowl.
Step 7
Using electric beaters or a standing mixer, beat in the eggs one at a time, followed by the cream cheese, and mix until smooth.
Step 8
Pour the mixture into the tin and place it on the middle shelf in a cold oven.
Step 9
Turn the oven on to 180°C/160°C fan/gas 4 and bake for 1 hr.
Step 10
Switch off the oven and leave the cheesecake inside with the door closed until the oven is completely cool.
Step 11
Place the cheesecake in the fridge and leave it to chill for at least 4 hours or overnight.
Step 12
Top with a drizzle of chocolate sauce, slice and serve.