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Coffee and walnut cheesecake slice

Nici Wickes' recipe for coffee and walnut cheesecake slice is simply heaven and can easily double as a dessert
Coffee and walnut cheesecake sliceTodd Eyre
16 piece
1H 10M

Ingredients

Topping

Method

1.Preheat oven to 180°C. Line a 20cm square baking tin with baking paper.
2.Process the biscuits, sugar and walnuts to a crumb. Add the melted butter, then mix until combined. Press into the tin and bake for 12 minutes. Leave to cool. Reduce oven to 150°C.
3.For the topping, in a cup, add the boiling water to the espresso and brew for 1-2 minutes. In a mixing bowl, beat the cream cheese, ricotta, mascarpone and sugar together. With the beater still running, add the coffee, eggs and salt. Beat until velvety and smooth.
4.Scrape the mixture over the cooled base and bake for 45-55 minutes. Add the walnuts at about 30 minutes, and continue to cook until the mixture is firm around edges but slightly wobbly in the centre. Cool.
5.Slice into squares and serve with whipped cream for extra deliciousness.
  • Play around with using different biscuits for the base – try using chocolate Digestives, Krispies or Chocolate Wheatens for a change.
Note

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