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Ca Phe Da is a Vietnamese iced coffee, but one made with condensed milk rather than the ordinary stuff. Superbly creamy but with a delicious toffee backbone, it tastes a million bucks- and happens to make for a rather lovely cheesecake too.

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Preheat the oven to 160C/ Gas 2. Line the base of a 23cm springform cake tin with baking paper and grease the sides.

3

For the biscuit base stir the melted butter into the crumbs and sugar until evenly mixed.

4

Press the mixture into the base of the tin and bake for 10 minutes. Leave to cool while you prepare the filling.

5

Raise the oven temperature to 200C/ Gas 6. In a food processor, beat the cream cheese until smooth.

6

Gradually add the condensed milk....

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...sugar, flour, vanilla extract, coffee and Kahlua.

8

Whisk in the eggs one at a time.

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The filling should be smooth and a little airy.

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Pour the filling into the tin and bake for 20 minutes, then reduce the heat to 100C/ gas 1/2 and bake for a further 20 minutes or until the filling wobbles slightly when you gently shake it.

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When you have reached this point, turn off the oven and open the door for a cheesecake that's creamy in the centre, or leave the door closed if you prefer a dryer texture. Either way leave it to cool in the oven for two hours. The cheesecake may crack on the top as it cooks. Once cool, cover the cheesecake loosely with foil and refrigerate for at least 8 hours or overnight.

12

When ready to serve, run a round blade knife around the inside of the tin to loosen any stuck edges. Unlock the side of the tin and slide the cheesecake off the bottom onto a plate, slipping the baking paper out from underneath before serving.

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