RECIPE: Yummy cappucino cheesecake

This recipe is brought to you courtesy of Tesco realfood

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.

• For the base

• 175g (6oz) crushed dark chocolate digestives
• 150g (5oz) ground almonds
• 1 tbsp dark brown sugar
• 50g (2oz) melted butter

• For the filling

• 250g (8oz) golden caster sugar
• 1 heaped tbsp cornflour
• 625g (1 1/4lb) light cream cheese
• 250g (8oz) reduced-fat mascarpone
• 4 medium eggs
• 10ml (2 tsp) vanilla extract
• 1 heaped tbsp instant coffee granules
• 300ml (10fl oz) sour cream

• For the topping

• 200ml (7fl oz) reduced-fat sour cream
• 1 tbsp golden caster sugar
• 10ml (2 tsp) lemon juice
• 1 tbsp cocoa powder

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