Coffee & walnut cheesecake

Jul 27 2022

Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve

Ingredients

250
g digestive biscuits
50
g walnuts
100
g unsalted butter
2
tbsp instant espresso powder (use decaffeinated to make the cheesecake child-friendly)
500
g soft cheese
90
g icing sugar
1
tsp vanilla extract
300
ml double cream
150
ml double cream
2
tbsp icing sugar
40
g walnuts

Step 1
To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
Step 2
For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
Step 3
To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.