Coffee Cheesecake Pots

Recipe courtesy of Sarah Benjamin

METHOD:

  1. Grind chocolate biscuits into crumbs together with coffee powder using your hands.
  2. Prepare the mousse by beating whipped cream to stiff peaks with a hand blender. Next, whisk cream cheese with coffee shot, sugar and vanilla extract until fluffy.
  3. Add one third of whipped cream into the cream cheese mixture and fold it in gently. Next, fold in the remainder of the whipped cream.
  4. Now, get ready to assemble the pots. Fill the base of each jar with a layer of the mocha cookie crumbs. Top with a layer of cheesecake mousse. Dip the sponge biscuits into coffee, and place on top. Top with some more of the cheesecake mousse mixture, then a final layer of the mocha crumbs.
  5. Coffee cheesecake pots can be served immediately, or chilled in the fridge until ready to eat.

 

INGREDIENTS:

Mocha Cookie Crumb

  • 150g chocolate vanilla sandwich cookies
  • 1tsp instant coffee powder

Coffee cheesecake mousse:

  • 300 ml whipping cream
  • 1 block cream cheese (about 225g)
  • 1 tsp vanilla extract
  • 2 tbs instant coffee powder, dissolved in 1 tablespoon hot water
  • 200g icing sugar, sifted

Sponge Layer

  • ½ packet ladyfinger sponge biscuits
  • 250ml brewed coffee, sweetend with 2 teaspoons sugar