Coffee, walnut and chocolate cheesecake

Coffee, walnut and chocolate cheesecake

By
From
Slow
Serves
6
Photographer
Tara Fisher

This combination of flavours works really well in all manner of desserts, and not just cheesecakes. This is one of my favourites in the whole book. If you can avoid it, don’t chill the cheesecake in the fridge, as it sometimes goes grainy.

Ingredients

Quantity Ingredient
150g walnut, hazelnut or macadamia cookies
50g butter
1 vanilla pod
200g caster sugar
4 tablespoons cornflour
850g full-fat soft cream cheese
4 eggs
150ml cold strong coffee
375ml double cream
100g chocolate buttons

Method

  1. Preheat the oven to 170°C. Put the cookies in a food processor and process to fine crumbs. Melt the butter in a small pan, then add to the crumbs and process once more. Press the crumb mixture into the base and sides of a 23cm springform cake tin.
  2. Split the vanilla pod in half lengthways, scrape out the seeds and put them in a bowl with the sugar, cornflour and cream cheese, and whisk together. Add the eggs, one at a time, beating well between each one, then add the coffee. Add the double cream, whisking until the mixture is smooth, then fold in the chocolate buttons. Pour the mixture into the cake tin and tap lightly to settle the mix.
  3. Place the cake tin in a roasting tin, then pour hot water into the tin to a depth of 2cm to create a bain marie. Bake in the oven for 1–1¼ hours, until the top is golden and the cheesecake is just set – there will be a slight wobble in the centre. Remove from the oven and allow to cool in the tin before cutting and serving with a drizzle of double cream.
Tags:
James Martin
Saturday Kitchen
slow cooking
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