Espresso cheesecake with biscotti

Serve James Martin's rich espresso cheesecake alongside traditional Italian biscotti
By James Martin
Espresso cheesecake with biscotti
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes plus chilling time
  • Effort: easy

Ingredients

For the biscotti

  • 250 g plain flour
  • 1 tsp baking powder
  • 250 g caster sugar
  • 220 g mixed nuts, almonds, hazelnuts and pistachios
  • 60 g dried figs, chopped
  • 60 g sultanas, chopped
  • 1/2 lemon, grated zest and juice
  • 2 eggs, beaten

For the brittle

  • 200 g caster sugar
  • 50 g shelled hazelnuts
  • 50 g almonds

For the cheesecake

  • 400 g full fat cream cheese
  • 50 g caster sugar
  • 60 ml espresso coffee

Tips and Suggestions

Do not use a machine to make the biscotti, as it will crush the nuts.

To extract the cheesecakes more easily, roll the metal part of the ring along your hand this will heat up the cheese and allow the cheesecake to lift out.

Method

1. Heat the oven to 180C/160C fan/gas 4.

2. For the biscotti: sieve the flour and baking powder into a bowl and stir in the sugar, nuts, figs, sultanas, lemon zest and juice.

3. Make a well in the middle and gradually add the eggs, working the mixture with your hands until it comes together into a soft dough.

4. Dust the work surface (and your hands) with flour. Take half the dough mixture, and using your hands, roll it out into a sausage shape then lightly flatten the top. Repeat with the remaining portion of dough. Try to avoid over handling the dough at this point.

5. Transfer to a baking tray lined with parchment paper - leaving enough space between each roll to allow them to double in size as it cooks.

6. Bake for 18-20 mins, until golden. Leave to cool slightly before cutting into slices 1.5cm wide. Put the biscotti back on the tray and return to the oven for another 5 mins to dry out.

7. For the brittle: melt the sugar in a frying pan and cook until lightly caramelised. Add the nuts and stir to coat with the caramel. Continue cooking for another minute and then turn out onto parchment paper and leave to cool. Break the brittle into rough pieces and crush to a powder in a food processor.

8. For the cheesecake: whisk cream cheese, caster sugar and espresso together until smooth.

9. Put 6 round 7cm diameter chef rings on a baking tray lined with parchment paper. Sprinkle a thin layer of brittle on the bottom of each ring.

10. Top with the cheesecake mixture levelling the top with a palette knife. Sprinkle with another layer of praline and then transfer the tray to the fridge for 2-3 hours to firm up.

11. Remove the rings before serving and serve with biscotti on the side.

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