BASE 500 g cream cheese, softened

125 g plain sweet biscuits 1/2 cup caster sugar

1/4 cup chopped walnuts 1/2 cup sour cream

75 g butter 4 teaspoons gelatin

300 ml cream, lightly whipped FILLING

2 teaspoons instant coffee whipped cream, chocolate-coated

1/4 cup boiling water coffee beans (or grated chocolate)

3 tablespoons coffee liqueur — to garnish

e.g. Tia Maria, Baileys Irish Cream

Place biscuits and walnuts in a food processor. Pulse until reduced to a coarse crumb. Add butter and pulse until combined. Press crumb mixture over the base of a greased 20 cm round spring form tin that has had the base lined with baking paper. Refrigerate while preparing the filling. In a small bowl, dissolve coffee in the boiling water. Stir in liqueur. Set aside to cool. Using an electric mixer, beat cream cheese and sugar until smooth. Add sour cream and beat until combined. Sprinkle gelatin over cooled coffee mixture. Sit the bowl over a bowl of hot water and stir until gelatin has dissolved. Using a large metal spoon, fold coffee mixture into cream cheese. Fold in whipped cream. Pour filling over prepared base. Cover and refrigerate for 6 hours. Decorate with whipped cream and chocolate-coated coffee beans. Serves 8—10.


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