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.
This story is from the March 2022 edition of Olive.
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This story is from the March 2022 edition of Olive.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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