MOCHA BROWNIE CHEESECAKE

Servings: 16-20
Prep:
40 minutes
Cook:
85 minutes

CHOCOLATE BROWNIE BASE

  • 100g butter
  • 1/2 cocoa
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 sour cream
  • 3/4 cup self-raising flour

 

COFFEE CHEESECAKE

  • 150ml cream
  • 375g cream cheese, at room temperature
  • 1/4 cup icing sugar
  • 2 tbsp sour cream
  • 2 tbsp Jed’s freeze-dried instant coffee

 

MOCHA MOUSSE

  • 350ml cream
  • 150g milk chocolate, finely chopped
  • 1 tbsp Jed’s freeze-dried instant coffee

Steps

  1. 01

    FOR THE BASE: Heat the oven to 160°C.

  2. 02

    Line a 16cm springform tin with baking paper coming 8cm higher than the top of the tin*.

  3. 03

    Place the butter in a saucepan and melt over a medium heat. Whisk in the cocoa and sugar and leave to cool for 10 minutes.

  4. 04

    Whisk in the eggs one at a time then the sour cream. Stir in the flour. Spoon into the prepared tin. Bake for 1 hour until just firm. Cool in the tin on a wire rack.

  5. 05

    FOR THE CHEESECAKE: Whip the cream to soft peaks and set aside.

  6. 06

    Beat the cream cheese for a few minutes until smooth and soft. Add the icing sugar and sour cream and beat until smooth.

  7. 07

    Stir through the whipped cream then finally sprinkle over the Jed’s freeze-dried instant coffee and fold through until evenly distributed.

  8. 08

    Spoon this over the cooled brownie base and smooth the top, then refrigerate

  9. 09

    FOR THE MOUSSE: Put 100ml of the cream with the coffee and chocolate in a heatproof bowl over simmering water. Melt, stirring until nice and smooth, then set aside to cool.

  10. 10

    Whip the remaining 250ml cream to soft peaks.

  11. 11

    Stir a little of the whipped cream into the cooled chocolate then gently fold in the remaining cream until combined.

  12. 12

    Spoon this over the cheesecake layer and refrigerate for at least 6 hours or overnight.

  13. 13

    To serve, remove the cake from the tin and carefully peel off the baking paper.

  14. 14

    Using a palate or flat knife, smooth around the sides of the cheesecake layer to achieve a marbled effect.

  15. 15

    Decorate with freeze dried coffee, coffee beans, candied orange peel and freeze-dried mandarin.

  16. 16

    * You can make this cake in a regular 20cm springform cake tin, for a wider, shorter cake. The brownie base will cook faster, so bake for less time, about 45 minutes.