- 2½ teaspoons gelatine powder
- ½ cup (125ml) hot espresso coffee
- 2 cups (500g) cream cheese, softened
- 1 cup (220g) caster (superfine) sugar
- 3 cups (750ml) single (pouring) cream
- 1 cup (240g) sour cream
- 2 tablespoons icing (confectioner’s) sugar, sifted
- ½ cup (125ml) maple syrup
- 54 store-bought mini sponge finger biscuits
- cocoa powder, for dusting
- Line 6 x 7.5cm round pastry rings+ with non-stick baking paper, leaving 2cm paper above the rim. Line a baking tray with non-stick baking paper and place the rings on the tray.
- Place the gelatine and half the coffee in a small bowl and mix to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the cream cheese and caster sugar in the bowl of an electric mixer and whisk on medium speed for 3–4 minutes or until smooth. Add the gelatine mixture and 1 cup (250ml) of the single cream and whisk for 1 minute or until thickened. Divide the mixture between the pastry rings, smooth the tops and refrigerate for 1–2 hours or until set.
- Place the sour cream, icing sugar and the remaining single cream in a clean bowl of the electric mixer and whisk on high speed until soft peaks form. Place the maple syrup and the remaining coffee in a small saucepan over high heat. Bring to the boil and cook for 4–5 minutes or until thickened slightly. Allow to cool to room temperature.
- Place the cheesecakes onto serving plates and remove the pastry rings and paper. Press the biscuits around the side of each cake. Spoon the cream mixture and coffee syrup over the cakes and dust with cocoa to serve. Makes 6
+ We used 4cm-deep pastry rings for this recipe. They’re available from kitchenware shops and some supermarkets. You can also use crumpet rings.
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