Desserts Maple, Coffee and Walnut Cheesecake

Method

1. Lightly grease a 20cm loose bottomed cake tin with a little butter and line the base with parchment.

2. Tip the ginger nut biscuits into a bag and bash with a rolling pin or something heavy, (or blitz in a food processor) until fine crumbs form.

3. Place the butter into a heatproof bowl and microwave until melted (or heat in a small pan until liquid). Tip the biscuits into a bowl then add the butter and stir until the crumbs are fully coated in butter.

4. Tip into the cake tin and press down well until evenly spread across the base and half way up the sides, then place in the fridge while you prepare the topping.

5. Spoon the cream cheese into a large bowl, add 150ml maple syrup, the coffee and whisk until smooth.

6. Add the double cream and whisk until firm peaks form – you want it to be quite stiff.

7. Spoon over the top of the chilled base and smooth the top over roughly.

8. Place in the fridge for at least 4 hours, if not overnight until set.

9. Remove from the tin and transfer to a serving plate.

10. Top with the blackberries, walnuts and last of the maple syrup. Keep in the fridge until ready to serve.