-
1
Prepare the base:
-
2
Grease a 22-centimeter round, spring-release cake pan and line the base and sides with baking paper.
-
3
Crumble the biscuits in a mixer and add the melted butter.
-
4
When the biscuits resemble wet sand pour into the cake pan and cover the base, gently pressing down with a spoon or hand to ensure an even surface.
-
5
Add a few teaspoons of coffee and allow to cool in refrigerator for 30 minutes. Set aside
-
6
Prepare the filling:
-
7
Preheat the oven to 160 degrees Celsius.
-
8
In a bowl, add the soft cheese, eggs, sugar, coffee, and vanilla extract.
-
9
Mix together well until smooth and pour on to the biscuit base. Gently stir to eliminate any air bubbles.
-
10
Place on a baking tray and bake for 40 minutes.
-
11
Ensure the mixture sets but does not dry out by checking regularly. It should have a creamy appearance. Adjust cooking time according to your oven.
-
12
Once cooked, remove from oven without turning it off.
-
13
Mix together the yogurt, sugar, and vanilla and pour onto the cheesecake to form a layer on the top.
-
14
Return to the oven for about 15 minutes until set.
-
15
Remove from the oven and leave to cool in the pan at room temperature. Then refrigerate overnight.
-
16
The next day cover with fondant icing and leave to cool again.
-
17
Release the spring and gently remove the outside edge of the pan. Carefully slide the cheesecake on to a serving plate.
-
18
Decorate with white chocolate flakes and sprinkle with cocoa powder. Serve cold.
