White Russian cheesecake shots recipe

Method

1. Put the biscuits in a food processor and blitz to fine crumbs. Pulse through the melted butter and cocoa powder until you have a texture of wet sand. Set aside.
2. Put the cream cheese, vodka, Kahlua, espresso, mascarpone and icing sugar in a large mixing bowl and beat with an electric mixer until smooth. Pour in the cream and beat everything together for 2-3 mins until the mixture stiffens and the beaters leave marks when going through it. Transfer to a piping bag and snip off the end about 1cm up.
3. To assemble, spoon some biscuit crumbs into the bottom of the shot glasses, then squeeze in some of the cheesecake mixture. Repeat so you end up with a swirl of cheesecake mixture. Top with coffee beans if you like, then dust over some cocoa with a fine sieve. Serve immediately, or chill for up to 12 hours.

• Tip: You can make the crumbs and cheesecake mixture 24 hours in advance. Transfer the crumbs to an airtight container and put the cheesecake mixture in one or two piping bags, depending on size, but don’t assemble until around 12 hours before serving. The mixture will stiffen up slightly the longer it’s left, so don’t overbeat it if you’re making it in advance

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