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Coffee Cheesecake
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Coffee Cheesecake |
Stir together 2 tablespoons of strong black coffee, 75g/2¾ oz sieved icing sugar, 250 g carton of mascarpone cheese and
75/2¾ oz chocolate covered beans.
In a separate bowl mix 8 crushed gingernut biscuits with 20g/3/4 oz melted butter.
Spoon half the coffee mixture into 450ml film lined pudding basin.
Top with a layer of gingernut mixture then remaining coffee mixture and finally a layer of gingernut.
Cover and freeze for at least 3 hours or overnight.
Turn out and cut into wedges.
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