About this recipe:A rich, creamy, coffee flavoured cheesecake but with a lot less sugar! The only sugar is in the biscuit base but you can use any type you like. The chopped nuts add a nice flavour to the base.
180g chocolate biscuits, crushed
165g pecans or hazelnuts, chopped
4 tablespoons butter
675g cream cheese, softened
20g artificial sweetener, or more to taste
1 teaspoon vanilla extract
1 heaped tablespoon instant coffee granules
2 tablespoons plain flour
250ml soured cream
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Combine the biscuit crumbs, nuts and butter and mix well. Press into the bottom and half way up the sides of a 23cm springform or loose bottomed cheesecake tin.
In a large bowl, with an electric mixer on medium speed, beat together the cream cheese and artificial sweetener until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended (approximately 2 minutes). Add the flour and soured cream and beat until smooth. Pour filling onto the prepared biscuit base and smooth over the top.
Bake for 15 minutes then reduce oven temperature to 150 C / Gas 2 and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the centre. Let cake cool for 2 to 3 hours then refrigerate until well chilled (approximately 6 hours or overnight).
One hour before serving, run a knife around the edge of the tin to help remove the cake. Slice and serve.