Creamy cappuccino cheesecake

A really creamy and deeply flavoured cheesecake. The base is a dark chocolate mocha biscuit-crumb combination which contrasts with the coffee filling. Look out for Fairtrade instant coffee to flavour the filling and choose top quality full-fat cream cheese.

• Serves: 12

What you need:

For the base

• 1 x 100g bar Divine coffee chocolate
• 50g unsalted butter, diced
• 200g digestive biscuits

For the filling

• 500g best quality cream cheese
• 125g light muscovado sugar
• 50g caster sugar
• 2 rounded teaspoons instant
• coffee dissolved in 1 tablespoon hot water
• 1 tablespoon Kahlua (optional)
• 2 large free range eggs

To finish

• Divine cocoa powder for dusting

What you do:

1. Heat the oven to 160C/325F/Gas 3.
2. To make the base: break up the chocolate and melt very gently with the butter in a large heatproof mixing bowl. Remove the bowl from the heat and stir gently until smooth. Put the biscuits into a plastic bag and crush with a rolling pin to make fine crumbs.
3. Tip the crumbs into the melted chocolate, mix well and then tip the mixture into the prepared tin. Using the back of a spoon, press the mixture into the base of the tin and halfway up its sides. Chill until needed.
4. To make the filling: put the cream cheese, both sugars, dissolved coffee, Kahlua (if using) and the eggs into the bowl of a food processor and run the machine until the mixture is very smooth.
5. Pour the filling into the tin set on the baking tray. Bake in the heated oven for 40 minutes until just set, then turn off the heat and leave the cheesecake to cool in the oven. When completely cold cover and chill overnight.
6. To serve, carefully unclip the tin and set the cheesecake on a serving plate. Dust heavily with cocoa.
7. Store, tightly covered, in the fridge and eat within 4 days.

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