Chilled Coffee and Marsala Cheesecake

Coffee and walnut is a classic combination in this chilled cheesecake with the addition of Marsala and chocolate topping.

Ingredients serve 6 – 8

Base

100 g biscuit crumbs

50 g melted butter

Cheese filling

250 g cream

10 g gelatin leaves

300 g cream cheese

100 g caster sugar

60 ml Marsala

12 g instant coffee

100 g chopped walnuts

Topping

100 g cream

100 g chopped dark chocolate

Method

Line a 20 cm spring form tin with greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and combine. Spread the crumb mixture evenly in the bottom of the tin and press firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with cold water. Place cream in a mixing bowl and whisk until thickened to soft peak. Place cream cheese and sugar in another mixing bowl, whisk with an electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy. Place Marsala and instant coffee in a little bowl and combine. Squeeze the excess water from the gelatin leaves and heat gelatin until melted. Mix gelatin in the coffee mixture and blend into the cream cheese mixture with the walnuts until incorporated. Fold the whipped cream into the mixture. Spread the finished cheese mixture evenly in the cake tin on top of the crumb base and allow cooling in the fridge. Place cream in a saucepan over medium heat and bring to the boil. Add the chocolate and stir until all chocolate in melted. Spread the warm mixture on top of the cheesecake and allow cooling for at least 3 hours in the fridge. Remove the cheesecake from the tin and leave on a serving plate. Cut with a sharp knife and serve.

Note: Try Tia Maria or Kahlua instead of Marsala.