- 12 soft fresh dates (320g), pitted
- 1 cup (160g) almonds
- ¼ cup (25g) cocoa powder
- 24 store-bought sponge finger biscuits
- ⅓ cup (80ml) hot espresso coffee
- 1½ teaspoons gelatine powder
- 500g cream cheese, softened
- ¾ cup (165g) caster (superfine) sugar
- 1 cup (250ml) single (pouring) cream
- 2 cups (500ml) single (pouring) cream, extra
- 1 cup (240g) mascarpone
- 2 teaspoons vanilla extract
- 2 tablespoons icing (confectioner’s) sugar, sifted
- cocoa powder, for dusting
- Line a 22cm round springform tin with non-stick baking paper. To make the base, place the dates, almonds and cocoa into a food processor and process until finely chopped. Press the mixture into the base of the prepared tin. Trim one end of the sponge biscuits so they have a flat edge+. Place the biscuits, flat end down, around the outside of the tin and refrigerate until required.
- To make the filling, place the hot espresso in a small bowl and sprinkle over the gelatine. Stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the cream cheese and sugar in the bowl of an electric mixer and whisk on medium speed for 3–4 minutes or until smooth Add the espresso gelatine mixture and cream and whisk for 1 minute or until thickened++. Spoon the mixture over the base, smooth the top and refrigerate for 1–2 hours or until set.
- To make the topping, place the extra cream, mascarpone, vanilla and icing sugar in a clean bowl of the electric mixer and whisk on high speed until soft peaks form. Spoon the mascarpone mixture over the coffee cheesecake. Refrigerate for 1 hour or until well chilled. To serve, dust with cocoa. Serves 12
+ Cut the biscuits so they are long enough to just sit above your cake tin.
++ To make a chocolate filling, delete the gelatine and espresso from the recipe. Fold through 200g melted and cooled dark chocolate after you have added the cream and whisked.
Photography: William Meppem
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