coffee and cardamom cheesecake

coffee and cardamom cheesecake

INGREDIENTS

• 320g full fat cream cheese
• 110g caster sugar
• 300ml double cream
• 60ml Turkish coffee
• 4g ground cardamom

For the base

• 100g digestive biscuits
• 50g butter

For the topping

• 125ml double cream
• 25g caster sugar

METHOD

How to make coffee and cardamom cheesecake

1. Cut the butter into smaller pieces and place into a glassmixing bowl (the bowl should be large enough to take the crushed biscuits as well). Place the bowl over a pan of gently boiling water to melt (this can be done in a microwave on a low power setting). Once melted, remove the bowl from the pan.

2. Crush the digestive biscuits in a bowl using the back of a large spoon (the biscuits can be crushed as coarsely as you like). Add the crushed biscuits to the melted butter and mix thoroughly.

3. Divide biscuits base between the glasses and place into thefridge to set.

4. Then, place the cream cheese in a mixing bowl with the sugar. Beat to a light creamy texture.

5. Infuse the cardamom into the coffee. Mix the coffee mix into the cream cheese mix.

6. In a separate mixing bowl, lightly whip the cream until it is just forming peaks. Add ¼ of the whipped cream to the cheese mix and lightly fold in using a large spoon. Repeat a further 3 times until all cream is mixed.

7. Divide the mix equally between the 6 glasses and return to the fridge to set.

8. To make the topping, place cream and sugar into a clean mixing bowl and lightly whip until slightly thickened but still runny. Pour equally onto the cheesecakes and set in the fridge for at least 30 minutes.