CHOCOLATE MOUSSE CHEESECAKE TOPPED WITH CHERRY GLAZE

I sincerely hope you would share the same passion as me!

A chocolate mousse cheesecake with cherry glaze is a delectable, no-bake dessert with a crunchy base.

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Ingredients - 4 – 6 Serves

Biscuit Base                                                           

  • 10” Round Cake Ring, Lined Base
  • 130gm Butter
  • 30gm Demerara Sugar
  • 11 Digestive Biscuits
    Step No 1

    For the base crush the biscuits to a fine crumb and place in a mixing bowl. 

    Melt the butter and pour over the crumbs.

    To add crunch to cheesecake base add demerara sugar.
    Step No 2

    Stir thoroughly with a spatula until all the crumbs are evenly coated.

    The mixture should hold together when pressed.

    Step No 3

    Pour the crumbs into the centre of the cake ring.
    Step No 4

    Distribute evenly and press down firmly to create a flat base.

    Cover and chill for at least 3 to 4 hours; or overnight to allow the butter to solidify.

    Ingredients For the Filling
    • 100gm Icing Sugar
    • 250gm Dark Chocolate
    • 400ml Double Cream
    • 20ml Vanilla Paste
    • 2gm Agar Powder (Gelling Agent)
    • 200gm Mascarpone Cheese
      Step No 5

      In the meantime prepare the mousse filling.

      Whip half of the double cream until it starts to thicken, then add vanilla paste and icing sugar.  Continue mixing until trails form and peaks curl over, upon lifting the whisk.

      Then set aside.

      Step No 6

      Pour the rest of the cream in a saucepan; warm the cream slightly then sprinkle agar powder.

      Whisk thoroughly until fully incorporated.  Simmer for 2 to 3 minutes, stirring continuously to ensure the powder is dissolved and activated.
      Step No 7

      Pour the cream directly over the chocolate pieces, let it sit for about a minute to soften.

      Use a spatula to fully incorporate the mixture, until smooth texture is achieved. 

      Step No 8

      Add the cream cheese, and blend to combine together.
      Step No 9

      To finalise drop the whipped cream and mix well, until it reaches a silky consistency

      Step No 10

      Remove the biscuit base from the fridge pour the prepared filling directly onto the biscuit base.

      Cover and chill for 4 to 5 hours, achieve a firm, sliceable texture.
      Ingredients For the Glaze
      • 6gm Agar powder

      • 450ml Cherry Juice (or any red fruit juice)

        Step No 11

        Pour 100ml of cold cherry juice over the agar powder (gelling agent) and allow to soak for 5 minutes. 
        Step No 12

        Slightly warm the remainder of the juice then pour in the soaked gelatine. 

        Whisk continuously until the powder has dissolved.  Simmer for a minute then take off the heat. 

        Step No 13

        Pour the liquid into a glass jar to cool for about 20 minutes, until the jelly just starts to set.
        Step No 14

        Remove and uncover the fully chilled cheesecake from the fridge.

        Carefully pour the jelly over the top of the cheesecake.

        Chill to firm the glaze for 2-3 hours.

        Step No 15

        Impress someone special with this delectable dessert on Valentine’s Day.