Mocha Mousse Cheesecake

Coffee recipes

A baked vanilla and coffee cheesecake on a chocolate biscuit base, topped with a dark chocolate mocha mousse. Make it the day before.

Makes
1 23cm cheesecake
Coffee
Any CafePod pod
Type
Dessert
Steps
7

You'll need: 11 ingredients, all listed below.

A mocha mousse cheesecake on a chocolate biscuit base

The coffee for this recipe

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You'll need

For the base

  • 150g chocolate digestive biscuits
  • 70g unsalted butter, melted

For the cheesecake

  • 500g cream cheese, softened
  • 150g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 CafePod pod, brewed and cooled to room temperature

For the mocha mousse

  • 200g dark chocolate, chopped
  • 240ml double cream
  • 1 CafePod pod, brewed and cooled to room temperature
  • 30g icing sugar

Method

  1. 1

    Preheat the oven

    Heat the oven to 160°C.

  2. 2

    Make the base

    Crush the biscuits to fine crumbs in a food processor, mix with the melted butter and press into the base of a 23cm (9 inch) springform tin. Bake for 10 minutes, then let it cool.

  3. 3

    Make the filling

    Beat the cream cheese until smooth, then mix in the sugar, eggs, vanilla and brewed coffee. Pour over the cooled base.

  4. 4

    Bake

    Bake for 45 to 50 minutes. Let it cool, then refrigerate for at least 4 hours or overnight.

  5. 5

    Make the mousse

    Melt the chocolate and let it cool slightly. Whip the cream with the icing sugar to stiff peaks. Fold the coffee into the chocolate, then fold that through the whipped cream until combined.

  6. 6

    Top the cheesecake

    Once the cheesecake is fully chilled, spread the mocha mousse evenly over the top.

  7. 7

    Chill again

    Return it to the fridge for another 2 to 3 hours, then serve.