Berry and chocolate mousse cheesecake

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Summer is made for cheesecakes, right? Those cool, creamy desserts are just the thing to wind down with on a balmy (or sticky!) summer’s evening. But let’s be honest, the last thing you want to do on a hot day is spend hours in the kitchen preparing dessert – and cheesecakes are time-consuming, right?

Well, not this one!

This delicious berry and chocolate mousse cheesecake is so easy you’ll be making it over and over again – regardless of the season. And while it’s packed with the beautiful flavour of summer berries, they don’t need to be in season (or even in the freezer) for you to make it.

Like all my favourite cheesecake recipe (head over to the recipe index to find more), this cheesecake is completely bakeless – that means no turning on the oven, no bake time and no concerns about your beautifully baked cheesecake cracking as it cools.

While the layered look of these cheesecake makes it look a little complicated, the chocolate mousse really is the easiest part – it’s all thanks to Chef de Can Chocolate Mousse! Seriously, why complicate things with homemade chocolate mousse when you have this light and creamy chocolate mousse made with fresh Waikato cream available at the push of a button?

The best part is, Chef de Can Chocolate Mousse tastes so good no one will ever know you didn’t make it yourself. Each 250g can makes a massive 1.3 litres of velvety chocolate mousse, so there’ll be plenty left to enjoy as a sneaky after dinner treat even once you’ve impressed your guests with this recipe. Perfect, huh?

So check out the recipe below and get baking – I’m sure you’ll love it!

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Berry and chocolate mousse cheesecake
Makes one 9 inch cheesecake

Ingredients

Base

  • 400g superwine biscuits (or similar)
  • 200g butter, melted

Filling

  • 300ml cream
  • 375g cream cheese, room temperature
  • ½ cup caster sugar
  • ¼ cup water
  • 3 tsp gelatine
  • 3 Tbsp berry jam

Topping

Method

Base

  1. Place biscuits in the bowl of a food processor and blitz until a fine crumb. Add melted butter and pulse until well combined.
  2. Grease a 9 inch springform pan and cover base with approx. half of biscuit mixture. Press until firm.
  3. Scoop remaining biscuit mixture around the edges of the pan, pressing up the sides. Place in the fridge to set.

Filling

  1. Pour cream into a large bowl and whisk until soft peaks form. Set aside.
  2. In another bowl, combine cream cheese and caster sugar and beat until smooth and creamy.
  3. In a glass, combine water and gelatine. Mix until gelatine has dissolved, then add to cream cheese mixture. Beat until well combined.
  4. Place jam in a small bowl and warm gently in microwave for 10 seconds until slightly runny. Add to cream cheese mixture and beat until well combined.
  5. Add cream and beat until well combined, being careful not to over mix it as you don’t want to push all the lightness from the cream out of the mixture.
  6. Pour cheesecake filling into prepared base and place in fridge to set for approx. 2 hours.

Topping

  1. When ready to serve, remove cheesecake from tin and place on cake stand or serving dish.
  2. Shake Chef de Can Chocolate Mousse well, then spray spirals of chocolate mousse onto cheesecake. Spirals should be high enough that they sit in line with the top of the base. Continue until entire cheesecake is covered.
  3. Use an offset spatula or butter knife to smooth the chocolate mousse over the top of the cheesecake until level. Add freeze-dried berries if desired. Serve immediately.

This post was made possible thanks to Tatua. All words, images and recipes are my own.

White chocolate ANZAC cheesecake

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There are a few things we always do on ANZAC Day, year after year – we get up bright and early and head along to the Dawn Service at the Auckland Museum, then go out somewhere nice for breakfast before heading home to do a bit of ANZAC baking.

Whether you’re a baker or a baking-eater, no ANZAC Day is complete without ANZAC biscuits – and what’s not to love about those sweet, chewy, oaty biscuits?

While ANZAC biscuits are delicious as they are, I decided to make something a little more indulgent this year – after all, we’re lucky enough not to be limited by war-time rationing, so why not! So this year we’ll be enjoying something a little different on ANZAC Day – a white chocolate ANZAC cheesecake.

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Apple cider cheesecake

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While summer hasn’t quite officially kicked off, it’s beginning to feel a lot like summer – the days are long and warm, the sun is (usually) shining and you can’t help but want to spend all your free time out enjoying the beautiful weather. Gardening, walking, berry picking and swimming – there are so many ways to while away your summer!

Whatever you prefer, there’s nothing better than sitting down after a long day in the beautiful sunshine of a Kiwi summer to a beautifully chilled cider. I don’t mean one the super-sweet ciders you can get everywhere at the moment – I’m talking about a traditional cloudy apple cider that leaves you feeling refreshed.

That’s where this delicious new Mac’s Mid Tempo Cider comes in – it’s a premium, traditional cloudy cider that’s drier and sweeter than most ciders. You know what that means? It’s totally refreshing with a fresh juicy finish – delish!

After sitting down and enjoying a bottle of Mac’s Mid Tempo Cider at the weekend I started thinking – wouldn’t it be amazing to capture the light, refreshing flavours of the cider in a quick and easy summer dessert? Yeah, it would be! And that’s when this apple cider cheesecake came to life.

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Simple s’mores cheesecake

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Marshmallow is one of my absolute favourite things to bake with. Not only is it a lot of fun to make, it takes so much less time, energy and skill than you might think – it’s actually really simple.

All you need is one fail-safe recipe for homemade marshmallow and all of a sudden you have a raft of options available to you – add vanilla bean, peppermint essence or freeze-dried fruit powders to the mix and you instantly have a real treat on your hands.

Need a good recipe for your recipe book? Then check out the marshmallow recipe I always use (just switch the peppermint for whatever you want) or check out this one from Warren Elwin on Bite – it’s egg-free and you only need three ingredients.

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Tim Tam salted caramel cheesecake

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Let’s be honest, who doesn’t love sitting down and enjoying a Tim Tam (or three) every now and again? Whether you’re relaxing at home after a long day or having friends or family over for a bit of a celebration, enjoying a delicious Tim Tam moment is always a good idea.

Luckily for fellow Tim Tam fans, Tim Tam has teamed up with Adriano Zumbo to release a range of super indulgent new flavours that you will fall head-over-heels in love with – think Coconut Cream, Choc Raspberry, Red Velvet and Salted Caramel. Good, huh?

After a lot of rigorous taste-testing and deliberation, I can honestly say that every one of these Tim Tam flavours is an absolute delight. But there was one that had my mind spiralling with decadent dessert ideas from the very first bite – and that’s when this Tim Tam salted caramel cheesecake was born.

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Five Favourite: Easter treats

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Hands up if you’re looking forward to the long weekend? Yip, me too!

With a massive four days off to look forward to, Easter is the perfect time to get into a bit of baking – whether you have friends coming over, kids to entertain or are simply looking for a creative way to use up some of those leftover Easter eggs (if there’s ever such a thing!).

To help make life a little easier for you this long weekend, I’ve rounded up my five absolute ‘must-try’ Easter recipes – from cheesecake and cupcakes to truffles and fudge, there’s bound to be something to get you inspired.

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Simple strawberry & rhubarb cheesecake

I don’t know about you, but I’m yet to meet someone who doesn’t like a good slice of cheesecake every now and again – and let’s be honest, why wouldn’t you? There’s just something about that sweet, creamy filling and crisp, biscuit base that makes cheesecake one of those desserts that’s a guaranteed crowd-pleaser.

The trouble is, all the best cheesecakes are packed with sugar to help make sure the filling tastes as amazing as it looks – I know I’ve been guilty of it in the past! But the truth is, you don’t need to add melted chocolate, chopped lollies or sweet syrups into your cheesecake to make them taste incredible. All you actually need is a really good tea.

Yip, you read that right – you can use tea to flavour your cheesecakes! The only trick is finding a variety that is packed with enough beautiful flavour to shine through in the finished dessert and really make an impression – and that’s where this easy strawberry and rhubarb cheesecake comes in.

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Lighter no-bake summer cheesecake

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There’s no denying that summer is just around the corner – the sun is shining, the days are longer and temperatures are creeping higher.

As we teeter on the verge of summer, now’s the perfect time to stop and take stock before the madness of the festive season kicks off and make changes that will leave you feeling better all summer long – like updating your weekly menu to include lighter meals that don’t fill your house with unnecessary extra heat.

That’s where this delicious cheesecake comes in. Not only does it make for a creamy, fresh summer dessert, but it’s even includes a certain special ingredient that will leave you feeling great – Symbio yoghurt. Yip, there’s yoghurt in this cheesecake!

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