Chocolate coffee mousse cheesecake

A truly delicious cheesecake topped with chocolate coffee mousse. Perfect with a cup of coffee or for sharing on special occasions :). Its refined flavour comes from freshly ground coffee (not instant) and a hint of almond liqueur. If you’re not a fan of coffee, simply leave it out – you’ll still have an exceptional cheesecake with smooth milk chocolate mousse. Highly recommended!

Ingredients for the base:

• 160 g digestive, wholemeal or oat biscuits
• 30 g butter, melted

Blend the biscuits and butter in a food processor until the mixture resembles wet sand. Alternatively, crush the biscuits in a bag and mix with the butter.

Line the base of a 23 cm springform tin with baking parchment. Press the mixture firmly into the base and pre-bake at 175°C for about 12 minutes, until lightly golden.

Wrap the outside of the tin with aluminium foil – the cheesecake will be baked in a water bath.*

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, finely ground
• 250 ml double cream
• 3 large eggs
• ¾ cup caster sugar
• 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
• 3 tablespoons plain flour

All ingredients should be at room temperature.

Place all ingredients in a mixing bowl and mix until just combined (do not overmix, to avoid incorporating too much air). Pour the mixture over the base and bake in a water bath* at 150°C for about 45 minutes, until set on top. Cool completely.

Ingredients for the chocolate coffee mousse:

• 4.5 g (1½ teaspoons) powdered gelatine
• 1½ tablespoons water
• 250 g milk chocolate
• 550 ml double cream, chilled
• 2 tablespoons Amaretto
• 5 teaspoons finely ground coffee (or to taste)

Chop the chocolate and place in a bowl.

Soak the gelatine in cold water for 10 minutes. Heat 180 ml of the cream until almost boiling, remove from the heat, add the gelatine and stir until dissolved. Pour the hot cream over the chocolate and stir until melted. Add the ground coffee and liqueur, mix well and leave to cool to room temperature. Whip the remaining 370 ml of cream until soft peaks form. Fold one-third into the chocolate mixture, then gently fold in the rest.

Spread the mousse over the cooled cheesecake and chill for several hours until set.

To finish:

• 125 ml double cream, chilled
• 1 teaspoon icing sugar
• chocolate decorations

Whip the cream with icing sugar and decorate the cheesecake before serving.

*Water bath method: Place the cheesecake tin inside a larger roasting dish and pour in hot water halfway up the sides. The steam ensures even baking, prevents cracking and gives a perfectly creamy texture.

Store in the fridge.

Enjoy!