Espresso cheesecake

CHILLING IS THE SECRET TO PERFECTING THIS ESPRESSO CHEESECAKE RECIPE;FREEZING THE CHOCOLATE BEFOREHAND MAKES IT EASIER TO GRATE, AND CHILLTHE CREAM, LIMONCELLO AND EVEN THE WHISK AND BOWL FOR 10 MINUTESBEFORE MAKING THE WHIPPED TOPPING TO ENSURE GLOSSY PEAKS. IT’S WORTHNOTING, TOO, THAT WHILE THIS DESSERT IS PERFECT FOR PREPARING AHEADFOR A DINNER PARTY THE CREAM TOPPING IS BEST MADE NO MORE THAN 2 HOURSBEFORE SERVING. * Begin by preparing the cheesecake filling. Beat together the creamcheese, coffee, icing sugar and lemon zest until fully incorporated.Transfer the mixture into a piping bag and chill in the fridge untilrequired. * For the base, crush the biscuits until they resemble breadcrumbsand mix through the lemon zest. Reserve a tablespoon of the breadcrumbmix for the topping, then melt the butter and mix through thebiscuits. * Place 4 metal rings on a clean tray and divide the biscuit mixturebetween them. Press down firmly, then transfer the tray to the fridgefor 5 minutes. * Meanwhile, make the lemon cream topping. Using a mixer with aballoon whisk, whip the cream, limoncello and lemon zest to softpeaks. Transfer to a piping bag and chill in the fridge until ready touse. * Remove the cheesecake bases and filling from the fridge and pipethe filling into the rings. Smooth the top with a spatula or palateknife and gently tap the underside of the tray to remove any airbubbles. Return to the fridge and chill for 30 minutes. * After this time, carefully remove the rings using the warmth fromyour hands to gently easy it off. Scatter the grated chocolate acrossa large plate and roll each cheesecake across it to coat the edges -if the cheesecake feels too soft place it in the freezer for 5 minutesto firm up. * Pipe small dots of the lemon cream across the top of eachcheesecake and sprinkle over any remaining grated chocolate, limezest, the reserved biscuit mix and grated coffee bean to serve.