This bitter-sweet cheesecake with a boozy syrup is seriously addictive and perfect for entertaining a crowd. Make a few days ahead and simply pour over the glossy syrup to serve.
45 MINUTES + CHILLING | SERVES 12-15 | EASY
Lotus Biscoff biscuits 250g, whizzed or bashed to crumbs
unsalted butter 125g, melted
soft cheese 600g
mascarpone 250g
icing sugar 120g, sifted
vanilla bean paste 2 tsp
double cream 600ml
cocoa powder 85g, sifted
chocolate spread (such as Nutella) 50g, stirred or warmed slightly to loosen
espresso powder 1 tbsp
coffee liqueur 1 tbsp
chocolate-covered coffee beans to serve SYRUP
golden caster sugar 100g
coffee liqueur 4 tbsp
vodka 4 tbsp
espresso powder 1 tbsp
1 Line a 25cm x 20cm traybake or brownie tin, that is at least 5cm deep, with baking paper so that it overhangs - this will help you lift the cheesecake out later. Tip the biscuit rubble into a bowl and pour over the melted butter. Mix well until it resembles damp sand, then transfer to the prepared tin, packing it into the base with the back of a spoon. Chill.
2 Whip together the soft cheese, mascarpone, icing sugar and vanilla in a stand mixer until smooth, then add 500ml of the double cream and whisk until thick.
Esta historia es de la edición March 2022 de Olive.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición March 2022 de Olive.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
