Coffee & CREAM

Supercharge your desserts with a heavenly sweet combination

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Espresso cheesecake

A triple shot of coffee makes this a lively winner for any occasion!

SERVES 10-12

PREP 20 mins, plus chilling

COOK 1 hr 30 mins, plus cooling

FOR THE BASE

* 200g dark chocolate digestives

* 1tbsp ground coffee

* 1tbsp cocoa powder

* 1tbsp caster sugar

* 60g butter, melted

FOR THE FILLING

* 1tbsp instant espresso powder

* 1tbsp cornflour

* 500g ricotta

* 500g cream cheese

* 250g golden caster sugar

* 4 medium free-range eggs

* 2tbsp vanilla bean paste

FOR THE SYRUP AND TOPPING

* 80ml strong-brewed coffee

* 80g soft light brown sugar, plus 1tbsp

* 300ml double cream, chilled

* 2tbsp vanilla bean paste

YOU WILL NEED

* 22cm loose-bottom/springform cake tin, greased, base lined with baking paper

For the base, whizz the digestives, coffee, cocoa and sugar in a food processor to fine crumbs. Add the melted butter and whizz again to combine. Press the mixture into the base of the lined tin in an even layer, then chill for 15 mins.

Heat the oven to 160C Fan/Gas 4. Bake the base for 20 mins, then set aside to cool.