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Coffee Cheesecake

ingredients

serves 8
1/2 stick (4 Tbsp) 2 oz (50 g) butter
175 g (6 oz) gingernut biscuits, finely crushed
1 level tbsp (15 ml) gelatine
20 ml (4 level tsp) instant coffee flavoured powder
3 tbsp (60 ml) coffee flavoured liqueur
3/4 cup (150 g) soft brown sugar
1 lb (450 g) full fat soft cheese
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
coffee beans to decorate

method

1. Lightly butter a 20.5 cm (8 inch) loose bottomed deep cake tin or spring-release cake tin.

2. Melt the butter in a pan and stir in the biscuit crumbs. Press firmly into the base of the tin. Chill well.

3. Sprinkle the gelatine on to 45 ml (3 tbsp) of water. Leave to soak.

4. Stir the coffee and coffee liqueur into 300 ml (1/2 pint) of boiling water. Add the soaked gelatine, stirring until dissolved. Stir in the sugar.

5. In a blender whirl the coffee mixture and soft cheese until just smooth. Lightly whip the fresh cream until softly stiff and fold the cheese mixture into half of it.

6. Turn into the prepared tin. Chill to set. When set remove from the tin and decorate with remaining fresh cream and coffee beans.

7. Allow the wedges to soften at cool room temperature for 1 1/2 hours before serving.

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