Jane Dunn is a food writer and photographer who shares sweet ideas on her blog, janespatisserie.com and on television, including a recent stint on the judging panel of The Jubilee Pudding: 70 Years in the Baking on BBC One. Her debut book, Jane's Patisserie (Ebury Press), is out now. @janespatisserie
Coffee & walnut cheesecake
SERVES 8-10 PREP 30 mins plus at least 6 hrs chilling NO COOK EASY V
For the base
250g digestive biscuits
50g walnuts
100g unsalted butter
For the cheesecake filling
2 tbsp instant espresso powder (use decaffeinated to make the cheesecake child-friendly)
500g soft cheese
90g icing sugar
1 tsp vanilla extract
300ml double cream
For the decoration
150ml double cream
2 tbsp icing sugar
40g walnuts
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.
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.
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