Espresso mousse cheesecake recipe

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.