Name: Espresso mousse cheesecake recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: 250g pkt chocolate ripple biscuits; 2 tsp granulated coffee; 100g salted butter, melted; 750g cream cheese, softened; 1 cup caster sugar; 4 tsp gelatine; 200g block dark chocolate, melted and cooled; 1 tbsp granulated coffee; 180g milk chocolate or coffee milk chocolate; 50ml Irish cream liqueur; 900ml thickened cream; 60g icing sugar

by Tiffany Page Last updated on 01/10/2022

Attention, coffee lovers! Take your cheesecake to the next level with this espresso mousse cheesecake. You won't stop at just one slice! - Tiffany Page

Ingredients

250g pkt chocolate ripple biscuits
2 tsp granulated coffee
100g salted butter, melted

Filling

750g cream cheese, softened
1 cup caster sugar
4 tsp gelatine
200g block dark chocolate, melted and cooled
1 tbsp granulated coffee
180g milk chocolate or coffee milk chocolate
50ml Baileys Irish cream liqueur
900ml thickened cream
60g icing sugar

Method

Step 1

Grease a 24cm springform cake tin and line the base and sides with baking paper.
Step 2

Place biscuits in a food processor and process to a fine crumb. Melt coffee in 2 tbsp boiling water. Cool. Add coffee, melted butter and process to combine. Tip into prepared cake tin and spread to the edge, gently pressing it into the tin. Refrigerate until required.
Step 3

Place cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth and creamy. Melt the gelatin in 2 tbsp boiling water. Cool slightly. Beat in gelatin. Divide in half.
Step 4

Beat cooled dark chocolate and coffee into half the cream cheese. Beat 300ml cream to firm peaks, fold through cream cheese mixture and pour over the biscuit crust, smoothing the top.
Step 5

Beat milk chocolate and baileys into remaining cream cheese mixture. Beat 300ml cream to firm peaks, fold through cream cheese mixture and gently spoon over the dark chocolate mousse, smoothing the top. Refrigerate for 4 hours or preferably overnight.
Step 6

Beat remaining 300ml of cream with espresso powder or remaining 2 tsp of coffee dissolved in 2 tsp of boiling water and icing sugar to firm peaks. Spread over cake and cut to serve.