Cheesecake. It’s one of those universally adored desserts that, in its many variations, manages to tug at the heartstrings of anyone who’s ever had a sweet tooth. For me, though, there’s something special about a cheesecake that’s rich but not overwhelming, bold but with a certain refinement. And when you combine that with the delicious, comforting kick of coffee? You’re in dessert heaven.
Nigella Lawson, a queen of home cooking, knows exactly how to elevate the simplest ingredients into something mouthwatering. Her coffee cheesecake recipe is a perfect example. I first stumbled upon this recipe years ago, on one of those rainy afternoons when I was looking for something that could not only satisfy my craving for something sweet but also be a little indulgent. The layers of creamy, dreamy cheesecake mingled with the depth of coffee-each bite feels like a warm, cozy hug. So, when I decided to make it myself for a gathering, I was hoping to recreate that same sense of indulgence and comfort. Spoiler alert: I did.
Let’s dive into the recipe and the whole process. I promise, you’ll want to try it out yourself, and if you do, I’d love to hear about how it went!
Nigella Lawson’s Coffee Cheesecake Recipe
Nigella’s coffee cheesecake is both simple and sophisticated-two qualities I’ve always appreciated in a recipe. You don’t need a bunch of fancy equipment, just the basics and a little bit of patience. But oh, the payoff is worth it.
What I love about this cheesecake is that it’s no-bake, which means you can make it the day before your event or dinner, and it’ll be perfectly set and ready to serve. There’s no baking or worrying about things being overcooked or undercooked. Just mix, chill, and enjoy.
The coffee flavor comes through in a subtle but unforgettable way. It’s not overpowering, but it’s there enough to make you think, "This cheesecake has a little something extra." I’m always a fan of desserts that can surprise you with just a little twist, and the coffee does just that.
Ingredient List
Here’s what you’ll need to get started:
For The Base
- 200g (about 7 oz) of digestive biscuits or graham crackers
- 75g (around 2.5 oz) of unsalted butter, melted
For The Filling
- 900g (roughly 2 lbs) of cream cheese, softened (trust me, you want the full-fat kind here)
- 200g (1 cup) of powdered sugar
- 1 teaspoon of vanilla extract
- 2 tablespoons of strong coffee (espresso works best)
- 1 tablespoon of coffee liqueur (optional, but highly recommended for an extra depth of flavor)
- 200ml (around ¾ cup) of double cream (heavy cream works if you’re outside the UK)
- 1 packet of powdered gelatin (about 10g or 1 tablespoon, which helps set the cheesecake without baking)
For The Topping (optional, But Adds A Lovely Touch)
- Whipped cream (about 200ml of double cream, whipped to soft peaks)
- Chocolate shavings or cocoa powder to dust
- A little extra coffee for a finishing drizzle
How To Make Nigella Lawson’s Coffee Cheesecake?
Start With The Base
First, you’ll want to crush the digestive biscuits (or graham crackers). I always enjoy doing this by hand. There’s something satisfying about smashing biscuits into crumbs using a rolling pin. Place them in a food processor if you want it quicker, but smashing them by hand adds a little therapeutic moment to the process. Once you’ve got your crumbs, melt the butter in the microwave or on the stove, and mix the butter with the crumbs until it’s all combined. It’ll look a bit like wet sand.
Press the crumb mixture into the bottom of your springform pan. I use a small glass to gently compact it down into an even layer. Don’t rush this part-it helps make the crust firm and crisp once it’s set in the fridge.
Prepare The Filling
Now comes the fun part. Beat the softened cream cheese with the powdered sugar and vanilla extract. I use an electric mixer for this, but you can do it by hand if you’re feeling strong. Beat it until smooth and creamy-this step ensures your cheesecake won’t have any lumps later on.
Next, dissolve the powdered gelatin in the hot coffee. You want to make sure the gelatin is completely dissolved, so give it a good stir. Once dissolved, let it cool down a little before adding it to the cream cheese mixture. Then, slowly pour the coffee-gelatin mixture into the cream cheese, and give it all a gentle stir to combine.
At this stage, I always taste it just to make sure it’s good, and it almost always is. If you’re a coffee lover, this is where you can really appreciate the richness that the coffee brings to the filling.
Now, pour in the double cream and beat until the mixture becomes smooth and thick. It’ll start to hold its shape when you lift the beaters or spoon out a bit. It’s at this point I get excited because you can already see the cheesecake starting to take form.
Chill And Set
Once your filling is ready, pour it over the prepared biscuit base in your pan. Smooth the top out gently with a spatula, and place it in the fridge to set for at least 4 hours, preferably overnight. This is where the magic happens. The cheesecake firms up into that perfect, creamy texture that will make everyone wonder how you pulled it off.
Top It Off
Before serving, you can get creative with the topping. A generous swirl of whipped cream on top adds a beautiful, airy contrast to the rich, dense cheesecake. A light dusting of cocoa powder or a scattering of chocolate shavings makes it look like you’re serving something from a fancy dessert menu.
Things I Learned
When I first made this cheesecake, I learned a few things along the way. For one, patience is key. It might seem tempting to rush the chilling time, but trust me: you want to let it set properly. The longer it sits, the firmer it becomes, and the flavors meld together beautifully.
Another tip: don’t skimp on the coffee. I’ve tried a few versions where I used weak coffee, thinking it would be more subtle. But that’s not what Nigella intended. The richness of the coffee enhances the cheesecake, giving it that deep, comforting flavor. If you’re hesitant about the coffee liqueur, don’t be-it just adds a layer of sophistication, and it’s one of those small touches that takes the dessert to the next level.
Also, as with any no-bake cheesecake, make sure the cream cheese is well-softened before you start. If it’s cold and lumpy, it’ll be harder to achieve that smooth, silky filling.