Coffee & ginger cheesecake

An indulgent treat for summer!

• Preparation: 30 mins
• Cooking: 120 mins
• Serves: 8

What you need:

• 200g ginger snap biscuit crumbs
• 80g melted butter
• 8g Douwe Egberts Instant coffee (Pure Indulgence), diluted with 2 tbsp hot water
• 300g cream cheese
• 370ml whipped cream
• 60g caster sugar
• 5 lumps of stem ginger
• 4 leaves of gelatine
• 8 inch round loose-bottomed tin or 6 small individual food rings

What you do:

1. Mix together the biscuit crumbs with the melted butter. Press the crumbs into the base of your tin or food rings and keep in the fridge.
2. In a bowl, beat together the cream cheese and sugar until the sugar has dissolved. Add in the Douwe Egberts coffee mixture and mix until well blended.
3. In another bowl whisk the cream until it thickens.
4. Cut your gelatine leaves into smaller pieces using a pair of kitchen scissors and place in a small bowl with 2 tbsp of cold water. Leave for a few minutes until soft and then place the bowl over a pan of hot water and whisk until dissolved.
5. Mix the gelatine into the coffee mixture and then gently fold the coffee mixture into the whipped cream along with 3 of the lumps of stem ginger finely chopped.
6. Pour this mixture over the biscuit base and place back in the fridge to set.
7. Decorate the top of your cheesecake by cutting the remaining 2 lumps of stem ginger into small wedges and arranging on top. Serve with a drizzle of ginger syrup from the stem ginger jar.

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