Polly Tyrer - Food Development
Cappuccino Cheesecake

You will need to make the cheesecake in a deep 17 cm dish or spring release tin

3 sheets leaf gelatine
2 tablespoons ground coffee
200 ml boiling water
80g dark chocolate digestive biscuits
30g butter
1 x 300g Philadelphia cream cheese
250ml double cream
1 tablespoon Kahlua, Tia Maria or Bailey’s
1 teaspoon vanilla essence
3 - 4 tablespoons caster sugar
To decorate:  cocoa powder
 
  1. Soak the gelatine in a bowl of cold water.
    Pour the boiling water onto the coffee and leave to stand for 2 minutes.  Strain and discard the grouts.  Put the soaked gelatine into the hot coffee and stir until dissolved.  Set aside to cool.
  2. Put the biscuits into a plastic bag and crush with a rolling pin or alternatively crush in a food processor.  Melt the butter and mix with the biscuit crumbs.  Spread over the base of a 17cm/7”deep flan dish or spring release cake tin.  Press down well.
  3. Put the cream cheese in a bowl and stir to soften.  Gradually stir in the double cream making sure there are no lumps before adding more cream.
  4. Now add the liqueur, vanilla essence and gradually stir in the cooled coffee.   Sweeten to taste with the sugar. Pour onto the biscuit base and chill until set, preferably overnight.
  5. Sift on a light dusting of cocoa powder before serving.