PERFECT PATISSERIE

Get creative in the kitchen with these sweet, kid-friendly treats from Jane Dunn - they're a great way to impress family and friends

-  JANE DUNN

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.