'Caribbean Cooking for a Cause', by Morgan Freeman and friends, with profits going to the Grenada Relief Fund, is published by Rodale, £20
IngredientsFor the base
10 digestive biscuits, crumbled
60g caster sugar
75g unsalted butter, softened
1tsp instant coffee powder
1tsp cocoa powder
For the filling
2 pots (each 227g) of mascarpone cheese
115g soft brown sugar
80g granulated sugar
11/2tsp instant coffee powder
2 egg yolks
1 tablespoonn Kahlua
Whipped cream
Cocoa powder for dusting
IngredientsPre-heat the oven to 160C/ gas mark 3. Wrap the outside of a loose-bottomed 20cm cake tin tightly with foil (to stop the water seeping in).
To make the base, put the digestive biscuits, caster sugar, softened butter, coffee power and cocoa powder into a food processor and pulse until crumbly. Press into the cake tin. To make the filling, add the mascarpone, brown sugar, granulated sugar, coffee powder, egg yolks and Kahlua, then process. Pour into the tin. Put half an inch of water (to ensure an even temperature) into a roasting tin and lower the cake tin into it. Cook for about 40-50 minutes. Remove from water, cool and refrigerate. Before serving, ease the cheesecake out and top with whipped cream and cocoa powder.
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