680g (1lb 7oz) cream cheese, softened 200g (7oz) caster sugar 4 large free-range eggs 450g (1lb) sour cream 2 shots espresso or 2tbsp instant coffee ¾tbsp ground coffee Cocoa powder, for dusting
For the base
200g (7oz) cold unsalted butter, diced 100g (3½oz) caster sugar 180g (6½oz) plain flour 60g (2¼oz) cocoa powder
For the coffee caramel glaze
80g (3oz) dark brown sugar 1 shot strong espresso 70g (2½oz) unsalted butter 65ml (2¼fl oz) double cream For the base, blend the butter, sugar, flour, cocoa powder, a pinch of salt and a splash of cold water in a food processor until they form a dough. Shape into a rough circle, then press evenly into a lightly greased springform tin (roughly 23cm/9in diameter). Refrigerate for 30 minutes or overnight.
Preheat the oven to 150°C/gas 2. Bake the base for 40 minutes or until firm to the touch, then cool completely.
For the cream cheese mixture, beat the cream cheese until smooth using electric beaters on a medium speed. Beat in the sugar, then add the eggs, one at a time, beating after each addition. Stir in the sour cream, espresso and ground coffee until smooth. Spread the cream cheese mixture evenly over the cheesecake base.
Wrap the base and sides of the tin tightly in foil and place in a large roasting tray. Carefully fill the tray with hot water until about halfway up the sides of the springform tin, then bake for 75-90 minutes.
Test if it’s done by gently shaking the tray: the cake should be neither too wobbly nor too firm and should have risen just above the tin. Remove from the tray, run a paring knife around the inside edge to loosen, and cool at room temperature for 30 minutes.
Refrigerate, tightly covered with clingfilm, for about 5 hours or preferably overnight.
For the glaze, combine the sugar, coffee, butter and cream in a pan on a low heat. Once the sugar dissolves, bring up to the boil and cook for 3-4 minutes. Cool slightly, then stir and pour most of it on the cake.
Chill for 20 minutes, then take out of the fridge and remove the ring of the springform tin. To serve, dust with cocoa powder and drizzle with the remaining glaze.