MOCHA BROWNIE CHEESECAKE

CHOCOLATE BROWNIE BASE

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

1. Heat the oven to 160°C.
2. Line a 16cm springform tin with baking paper coming 8cm higher than the top of the tin*.
3. 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. 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.   

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

1. Whip the cream to soft peaks and set aside.
2. Beat the cream cheese for a few minutes until smooth and soft. Add the icing sugar and sour cream and beat until smooth.
3. Stir through the whipped cream then finally sprinkle over the Jed’s freeze-dried instant coffee and fold through until evenly distributed.
4. Spoon this over the cooled brownie base and smooth the top, then refrigerate

MOCHA MOUSSE

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

1. 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.
2. Whip the remaining 250ml cream to soft peaks.
3. Stir a little of the whipped cream into the cooled chocolate then gently fold in the remaining cream until combined.
4. Spoon this over the cheesecake layer and refrigerate for at least 6 hours or overnight.
5. To serve, remove the cake from the tin and carefully peel off the baking paper.
6. Using a palate or flat knife, smooth around the sides of the cheesecake layer to achieve a marbled effect.
7. Decorate with freeze dried coffee, coffee beans, candied orange peel and freeze-dried mandarin.
8. * 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.