cappucino cheesecake squares

Try these cheesecake squares with a nutty brownie base and a creamy smooth coffee filling topped with rich dark chocolate.

Serves 16

Ingredients

For the base:

• 25g (1oz) walnut pieces
• 150g (5½ oz) reduced fat digestive biscuits
• 1tbsp cocoa
• 2tbsp golden syrup
• 25g (1oz) low fat spread

Filling

• 2tsp Nescafé espresso
• 400g (14oz) low fat soft cheese
• 85g (3oz) caster sugar
• 1tsp vanilla extract
• 2 eggs

Topping

• 85g (3oz) plain chocolate

You will also need:

A square brownie tin 18cm (7in), lined with baking parchment

Method

Preheat the oven to 180°C, 375°F, Gas Mark 4.

Put the walnuts, digestives and cocoa into a blender and blitz until crushed. Melt the golden syrup and low fat spread in a microwave on full power about 30 seconds. Stir the biscuits into the syrup mixture and press evenly into the tin. Bake for 12 minutes.

Dissolve the coffee granules in 1tbsp boiling water and place in a large bowl with the cheese, sugar and vanilla. Beat until smooth, add the eggs whisk again. Pour the mixture over the base. Bake for 20-25 minutes until set, there should be a slight wobble in the centre.

Leave to cool slightly. Melt the chocolate and drizzle over the cheesecake. Leave to cool completely then chill for at least 3 hours. Cut into squares and enjoy.

Tip

If using Nescafé Gold Blend or Original then use 2½ to 3tsp as they are less strong than the Espresso.