Coffee and walnut cheesecake slice

Nici Wickes' recipe for coffee and walnut cheesecake slice is simply heaven and can easily double as a dessert

By Nici Wickes
  • 1 hr 10 mins cooking
  • Makes 16 piece
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  • 100 gram Gingernuts
  • 100 gram Super Wine biscuits
  • 1 tablespoon caster sugar
  • 1/4 cup walnut pieces
  • 60 gram butter, melted
  • 2 tablespoon boiling water
  • 1 tablespoon finely ground espresso
  • 200 gram cream cheese
  • 200 gram ricotta
  • 100 gram mascarpone
  • 5 tablespoon caster sugar
  • 2 eggs, plus 1 egg yolk
  • pinch of salt
  • 1/2 cup walnut pieces
  • whipped cream, to serve


  • 1
    Preheat oven to 180°C. Line a 20cm square baking tin with baking paper.
  • 2
    Process the biscuits, sugar and walnuts to a crumb. Add the melted butter, then mix until combined. Press into the tin and bake for 12 minutes. Leave to cool. Reduce oven to 150°C.
  • 3
    For the topping, in a cup, add the boiling water to the espresso and brew for 1-2 minutes. In a mixing bowl, beat the cream cheese, ricotta, mascarpone and sugar together. With the beater still running, add the coffee, eggs and salt. Beat until velvety and smooth.
  • 4
    Scrape the mixture over the cooled base and bake for 45-55 minutes. Add the walnuts at about 30 minutes, and continue to cook until the mixture is firm around edges but slightly wobbly in the centre. Cool.
  • 5
    Slice into squares and serve with whipped cream for extra deliciousness.


  • Play around with using different biscuits for the base – try using chocolate Digestives, Krispies or Chocolate Wheatens for a change.

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