TODAY’S RECIPE: Coffee & walnut cheesecake

TEATIME treat. Serves: 8-10. Ingredients FOR BASE

250g digestive biscuits 50g walnuts

100g unsalted butter

FOR FILLING

2 tbsp instant espresso powder 500g soft cheese 90g icing sugar

Method

1 tsp vanilla extract 300ml double cream FOR DECORATION 150ml double cream 2 tbsp icing sugar 40g walnuts 1 To make base, line a deep 20cm springform tin with baking parchment. Blitz biscuits and walnuts to a fine crumb. Melt butter, then stir in crumbs. Press mixture into tin. Chill.

2 For filling, dissolve espresso powder in 2 tbsp warm water. Whisk soft cheese, icing sugar, vanilla and coffee until smooth. Pour in double cream and whisk until thickened. Spread filling over biscuit base, ensuring there are no gaps. Chill in the fridge overnight.

3 To decorate, whip double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over cheesecake, then top each with a walnut. Crush any remaining walnuts and scatter over. SUBSCRIBEtoBBCGoodFood Magazineforjust £19.99everysixissues, plusreceiveagriddleplateandskewers setfromJean-Patriqueworth£59.99—perfectforcookingmore healthily. Uselinkandcodebuysubscriptions.com/GFMAIL122