Coffee and Walnut Cheesecake
Per serving
Try the classic combination of coffee and walnuts in a cheesecake – a simple family‑friendly dessert. Top with creamy swirls and sprinkle nuts before serving.
Ingredients
8 serv.Step-by-step instructions
- 1
To make the base, line a deep 20 cm round baking tin with parchment paper, then crush the Digestive biscuits and walnuts into fine crumbs in a food processor or blender. Transfer the crumbs to a heat‑proof bowl. Melt the butter in a pan over low heat, then add it to the crumbs to achieve a moist, sandy consistency. Press the mixture into the prepared tin and flatten. Chill in the refrigerator while you prepare the filling.
- 2
For the filling, dissolve the instant‑espresso powder in 2 tbsp warm water. Place the cream cheese, powdered sugar, vanilla extract and coffee in a bowl and whisk until smooth. Add the cream and whisk until the mixture thickens. (Alternatively, you can whip the cream to soft peaks in a separate bowl, then gently fold it into the cheese mixture.) Spread the filling over the biscuit base with a spatula, pressing lightly to avoid air pockets. Refrigerate for at least 6 hours, preferably overnight.
- 3
For the decoration, whip the cream with powdered sugar to soft peaks, then pipe it through a star‑tip pastry bag. Pipe swirls over the cheesecake and place a walnut on each swirl. If desired, coarsely chop the remaining walnuts and sprinkle them on top. The cake can be stored in the fridge for up to two days.
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