chocolate mousse
Despite the fancy connotations cheesecakes are easy to make and they are always a winning dessert, they look appealing and taste divine. This cheesecake recipe has three layers and is very pretty, but once you have the hang of it you can mix and match the flavours. I also like to make a two layer cheesecake and put a chocolate mousse mix as the top layer.
Chocolate, Coffee and Toffee Cheesecake
Ingredients.
Chocolate crumb crust
2 cups shortcake biscuits crushed
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
2 pounds cream cheese, at room temperature
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons whipping cream, at room temperature
2 teaspoons instant coffee dissolved in 1 tablespoon whipping cream
3 Ounces of crushed toffees or caramels
6 ounces good quality dark chocolate such as Lindt, or Guittard,
Preheat the oven to 325F.
Method
Butter 9-inch springform pan. Mix the shortcake crumbs and melted butter combining well. Press crumb mixture evenly over bottom and 1 inch up side of pan. Double wrap the of pan with 2 large pieces of heavy foil, making a water tight seal, because it needs to sit in a water bath to cook. Bake for five minutes then cool.
Preheat the oven to 325F.
To Make the Filling
Cream the cream cheese in a large bowl on low speed until smooth for 1 minute. Add the sugar and mix for about 2 minutes. Fold in the flour and add the eggs one at a time beating one in before adding another, then add the vanilla. Divide the batter into three and add the toffee to one and the coffee to another. The choice is your as to how far you want to add the coffee swirl it through the cheese mixture for a marbled effect or fold it into the cheese completely for an even colour. Add the chocolate to the third layer of cheese, mix and add to the base.
Place the cheesecake in large baking pan with at least 2-inch high sides and place in oven and add at least an inch of boiling water. It is easier to do this in the oven than carry the water bath. Bake the chocolate mousse layer for twenty minutes. Slide the oven rack out but leave the cheesecake in and then gently pour the coffee mixture onto the chocolate layer. Bake for twenty minutes. Slide out again and add the toffee layer. Bake for twenty minutes or until set.
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