Coffee

We’ll need coffee for both the mousse and a little for the base. I recommend brewing a cup, using a few tablespoons and drinking the rest. Those with an Aeropress, add 100ml of water to 25g of finely ground coffee (1 minute brew). Or brew a strong cup of instant coffee. That’s a couple tablespoons of freeze-dried coffee.

You’ll need…

• 2 Mixing Bowls
• Shallow Cake Tin, preferably with removable base.
• Whisk – Electric helps
• Spoons and stuff

And…

• 250g Mascarpone
• 125g Double Cream
• 1.5 tbsp. Icing Sugar
• 1 tsp Vanilla Extract
• 120g Digestive Biscuits
• 90g Butter/Margarine
• 1.5 tsp Cinnamon Powder
• 1 tsp Nutmeg Powder (or ginger powder)
• Aforementioned Coffee

Now make it!

1. Crush the digestive biscuits into a bowl and add the cinnamon, nutmeg and a tablespoon of coffee.

2. Melt the butter and mix well into the biscuits. After mixing, push the biscuit mix into the tin to make a flat bed. Do this first and leave to rest.

1. Mix the icing sugar and mascarpone in a bowl.

2. Add 3 tablespoons of coffee and the vanilla extract. Mix in.

3. Whisk up the double cream until stiff.

Left - Whisked double cream. Right - Mascarpone and icing sugar

1. Fold the whisked cream into the mascarpone. It should be smooth with no inconsistency in texture.

1. Cover with foil and freeze for 1 hour. After 1 hour, move cheesecake into the fridge. It should look like the first image at the top.

Your cheesecake is now ready to eat. Aim to consume within 48 hours. If you have a preference for slightly more acidity in the cream mousse, use a tablespoon of lemon juice during the mixing phase before adding the whisked cream. Sprinkling cocoa onto the cheesecake before eating will add sweetness and increase the perception of the coffee’s flavour. You could also substitute a tablespoon of coffee for one of Kahlua.