2½ TEASPOONS POWDERED GELATINE
¼ CUP (60ML) HOT STRONG ESPRESSO COFFEE, PLUS ¼ CUP (60ML) EXTRA
500G CREAM CHEESE, SOFTENED
1 CUP (220G) CASTER (SUPERFINE) SUGAR
3 CUPS (750ML) SINGLE (POURING) CREAM
54 MINI SPONGE FINGER BISCUITS
1 CUP (240G) SOUR CREAM
2 TABLESPOONS ICING (CONFECTIONER’S) SUGAR, SIFTED
½ CUP (125ML) MAPLE SYRUP
DUTCH COCOA, FOR DUSTING
Line 6 lightly greased 7.5cm x 4cm deep pastry rings+ with non-stick baking paper, leaving a 2cm overhang at the top. Place on a baking tray lined with non-stick baking paper. Set aside.
Place the gelatine and espresso in a small bowl, mix to combine and set aside for 5 minutes or until the gelatine is completely dissolved. Place the cream cheese and sugar in the bowl of an electric mixer and whisk for 3–4 minutes or until smooth.
Add the gelatine mixture and 1 cup (250ml) of the single cream and whisk for 1 minute or until the mixture is thickened. Divide the cheesecake mixture between the prepared tins, smooth the tops and place in the refrigerator for 1–2 hours or until set.
Remove from the tins and press the sponge finger biscuits onto the side of each cheesecake. Place the sour cream, icing sugar and remaining single cream in a bowl and whisk until soft peaks form. Place the maple syrup and extra espresso in a small saucepan over high heat. Bring to the boil and cook for 4–5 minutes or until reduced and syrupy.
Spoon the cream mixture and coffee syrup over the cheesecakes and dust with cocoa to serve. Makes 6.