2 tbsp instant coffee, mixed with 1 tbsp hot water
2 tbsp plain flour
3 eggs, separated
142ml whipping cream
50g 70% dark chocolate, melted to decorate
100g plain flour
60g cocoa powder
25g ground almonds
½tsp vanilla essence
70g fair-trade soft brown sugar
70g butter, diced
To make the chocolate pastry, whizz all the ingredients in a food processor. Press into the base of a 23cm springform tin in an even layer and chill for 30 minutes.
Heat the oven to 190C/fan 170C/gas 5 then bake the base for 15 minutes. Cool. Turn the oven to 160C/fan 140C/gas 3.
When the base is cool, spread over 2 tbsp of apricot conserve and sprinkle with 4 crushed amaretti biscuits.
Make the cheesecake by beating together the soft cheese, sugar, vanilla extract, coffee mix, flour and egg yolks. Whisk the egg whites to stiff peaks. Beat the cream into the cheesecake mix, then when thickened, fold in the egg whites, retaining as much air as possible. Pour the mixture over the base and bake for 1&189;-2 hours until set but just retaining a little bit of wobble. Turn off the heat and leave in the oven to cool. When completely cold, remove from springform tin and slide onto a serving plate.
To decorate, glaze the cheesecake with a layer of apricot conserve and top with a ring of amaretti biscuits. Pipe lines of melted chocolate across the amaretti to finish.