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Published 03/10/2024
6:20
Serves 8
Easy

Coffee cheesecake

We’ve taken the classic combination of coffee and walnut to create this deliciously indulgent coffee cheesecake.

This dessert can be enjoyed any time of the year, whether it be spring, summer, autumn or winter. It also makes for a great dinner party pudding, especially when served with swirls of whipped cream and chocolate shavings.

What you'll need...

For the base

  • 250g digestive biscuits
  • 40g walnuts
  • 100g unsalted butter

For the filling

  • 500g soft cheese
  • 90g icing sugar
  • ½ tsp vanilla extract
  • 300ml double cream
  • 1 espresso shot (or 2tbsp instant espresso powder)

For the topping

  • Chopped walnuts
  • 2 tbsp cocoa powder, sifted on top, optional

Method

  1. Line a 20cm springform tin with baking parchment. 

  2. Break up the digestive biscuits and walnuts, either by pulsing them in a food processor, blender or crushing them in a plastic food bag and a rolling pin. Tip the crumbs into a heatproof bowl and set aside. 

  3. Melt the butter in a saucepan over a low heat, and once completely melted, pour it into the biscuit crumbs to create a slightly wet and sandy texture. Tip the biscuit mixture into the prepared tin and press it into the base, making sure it’s compact. Place the tin in the fridge to chill while you’re making the cheesecake filling. 

  1. For the filling, use your espresso machine to create a shot of espresso (use 2 shots of espresso for extra strength), or dissolve your espresso powder in warm water. Add the soft cheese, icing sugar, vanilla and espresso in a bowl and whisk together until smooth. Pour in the double cream and whisk until it becomes smooth and thickened. 

  2. Remove the biscuit base from the fridge and spread the filling evenly on top using a spatula. Make sure to push down gently to ensure that there are no gaps. Return to the fridge to chill overnight (or 6 hours, at minimum). 

  3. Before serving, chop up additional walnuts. Sift cocoa powder on top and sprinkle the chopped walnuts in the centre of the cheesecake. Enjoy with squirty whipped cream, pouring cream or on its own. 

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