Clive's Cappuccino Cheesecake

Like men and chocolate should be, this is seriously rich and indulgent.  It looks terribly impressive, yet it’s oh, so simple to make.

The lowdown:

Getting it together:
Cooking it:

Oven set to:
Makes:
Gear needed:

30 minutes
10 minutes plus 3 hours chilling – the cheesecake, not you.
180c/350f/Gas 4
Enough for 6 – yeah, right.
20 cm flan ring – it needs to be loose-bottomed or you’ll never get the dessert out.
Greaseproof paper


What you need:

For the bottom bit:

170g
85g

Chocolate digestive biscuits
Butter

For the top bit:

250g
85g
2 tbsp 
150ml
75g

Mascarpone
Icing Sugar
Very strong instant coffee
Double cream
Dark chocolate
Cocoa powder


Let’s go:

  • Melt the butter and then crush the digestive biscuits.  Mix the two together.

  • Line the flan ring with greaseproof paper and then press the mixture into the base, flattening with the back of a metal spoon. 

  • Put in the oven for about 10 minutes – keep a close eye on it so that it doesn’t burn.  Let the base cool.

  • Mix 2 teaspoons of instant coffee with water to make up to 2 tablespoons.  Allow to cool.

  • Whip the double cream until it stands in peaks. 

  • Now beat together the mascarpone, icing sugar and coffee until smooth. 

  • Fold in the cream.

  • Pile the mixture onto the biscuit base. 

  • Grate the dark chocolate and sprinkle it on top.

  • Chill for at least 3 hours. 

  • When ready to eat, sift a light sprinkle of cocoa powder over the top.

  • Delicious served with crème fraiche.