Name: Coffee and walnut cheesecake slice
Cook time: 70 min
Total time: 70 min
Ingredients: 100 gram Gingernuts; 100 gram Super Wine biscuits; 1 tablespoon caster sugar; 1/4 cup walnut pieces; 60 gram butter, melted; Topping; 2 tablespoon boiling water; 1 tablespoon finely ground espresso; 200 gram cream cheese; 200 gram ricotta; 100 gram mascarpone; 5 tablespoon caster sugar; 2 eggs, plus 1 egg yolk; pinch of salt; 1/2 cup walnut pieces; whipped cream, to serve

Ingredients

100 gram Gingernuts

100 gram Super Wine biscuits

1 tablespoon caster sugar

1/4 cup walnut pieces

60 gram butter, melted

Topping

2 tablespoon boiling water

1 tablespoon finely ground espresso

200 gram cream cheese

200 gram ricotta

100 gram mascarpone

5 tablespoon caster sugar

2 eggs, plus 1 egg yolk

pinch of salt

1/2 cup walnut pieces

whipped cream, to serve

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.