Serves 14
Takes 1 hr 30 mins plus chilling
and setting
Cost per serve 37p
65g salted butter, melted, plus extra
for greasing
2 tbsp instant coffee granules,
plus 2 tsp
175g digestive biscuits, crushed
2 tbsp cocoa powder
300g condensed milk
1½ tbsp powdered gelatine
500g 50% less fat soft cheese
100g icing sugar
1 tsp vanilla extract
1 Grease and line the base of a 20cm
round springform cake tin with
nonstick baking paper. Stir 2 tsp
coffee into the melted butter, then
stir in the biscuits and mix well. Press
into the base of the tin with the back
of a spoon, then chill for 30 mins.
2 Put 2 tbsp coffee, the cocoa and
75ml boiling water in a bowl and stir
to make a paste; set aside.
3 Warm the condensed milk in a
small saucepan over a medium-low
heat. Sprinkle the gelatine evenly
over the top and stir gently until
dissolved. Remove from the heat
and set aside to cool for 5 mins.
4 In a large bowl, whisk the soft
cheese with an electric whisk on a
low speed for 2 mins until soft and
smooth. Sift over 75g icing sugar
and whisk again for 30 secs. Add
the cooled condensed milk and
vanilla; whisk for 1 min until smooth.
5 Spoon 150g of the cheese mixture
into the bowl with the coffee paste.
Sift over the remaining 25g icing
sugar and mix to combine.
6 Pour ½ the vanilla mix into the tin
over the biscuit base. Dollop 3 tbsp
coffee mix on top, then cover with
the remaining vanilla mix. Drizzle the
remaining coffee mix on top. Check
the tin’s clasp is shut tight, then
hold the sides and gently bash the tin
on the work surface to knock out any
46
air bubbles.
Drag a knife tip
about 2cm deep
through the cheesecake mix
to create a marbled effect.
7 Cover the tin with foil or a large
plate, being careful not to touch
the top of the cheesecake, then
transfer to the fridge. Leave to set
for at least 4 hrs, or overnight.
8 To serve, run a sharp knife around
the edge of the tin to separate the
cake from the sides, before
unclasping the tin. Remove the
paper and base, then carefully slide
the cheesecake onto a plate.
Each serving contains
Energy
1108kJ
265kcal
13%
Fat
Saturates
Sugars
Salt
13g 8g 23g 0.4g
19% 42% 26% 7%
of the reference intake. See page 105.
Carbohydrate 30g Protein 7g Fibre 1g
NEW
TWIST
Like Vietnamese
coffee, this
bake combines
coffee with
condensed milk.
RECIPES MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN
VIETNAMESE COFFEEI N S P I RE D C H E E S E C A K E
