COFFEE CHEESECAKE

Grease and line a 22cm springform cake tin; wrap a double thickness of foil around the outside of the tin, using large sheets so that the water – which will be used during cooking – can’t get in; blitz the biscuits in a food processor, then add the melted butter and espresso powder and pulse until it is all combined; press into the base of the tin, then chill for 20 minutes; preheat the oven to 170C/Gas3

For the filling, mix the espresso powder with 2 tablespoons boiling water and set aside to cool completely

Pulse together the cream cheese, soured cream and mascarpone with the sugar until smooth, mix in the flour then gradually add the eggs until smooth

Mix 1/3 of the espresso into the filling until combined then pour the filling over the chilled base; tap the tin on the work surface to get rid of any air pockets; now drizzle the rest of the espresso over the top of the cheesecake and use the handle of a teaspoon to ripple it into the cheesecake

Put the cheesecake into a deep roasting tin; pour boiling water around the outside until it comes half way up the sides of the foil-wrapped tin; bake for 45-50 minutes until set but with a wobble; remove from the oven and allow to cool for at least 2 hours in the water bath; chill in the fridge for 3 hours before serving

Carefully remove from the tin, transfer to a serving plate and cut into wedges to serve