Simon Rimmer served up a delicious coffee cheesecake with syrup, chocolate coated coffee beans, pecans and whipped cream on Sunday Brunch.
The ingredients for the base: 250g crushed digestives, 50g toasted pecans and 150g melted butter.
600g of cream cheese, 600g of mascarpone, 1 teaspoon of vanilla, 6 eggs, 3 tablespoons of extra strong and 150g of soft dark brown sugar.
For the sauce: 50g of brown sugar, 125ml of strong coffee and 1 teaspoon of vanilla.
To serve: chocolate coated coffee beans, pecans and whipped cream.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes