Long time between blogs! We were on such a roll and it was so much fun but then life got in the way and suddenly it became hard work. Trying to see if we want to reinvigorate the blog.
This is completely indulgent cooking. Something to make when you are feeling sad and need something else to think about! Didn’t end up being the prettiest thing I have ever cooked but it went down well with the people I made it for!
I have admired this picture on Pinterest for a while now and decided to adapt it so I can use my metal food rings again.
I wrapped the metal food rings in strong metal foil.
Layer 1: Oreo Crust
12 Oreo biscuits
50 g butter melted
Crush biscuits in a food processor. Add melted butter. Place the oreo mixture at the bottom foiled food rings. Smooth out the mixture. Place the crust in the freezer while you make the cheesecake.
Layer 2: Cheesecake
250 grams cream cheese, at room temperature
1/3 cup castor sugar
1 teaspoon pure vanilla extract
1 large eggs, at room temperature
1/3 cup sour cream
Put jug on to boil. Preheat the oven to slow/moderate.
Beat the cream cheese at medium speed in electric mixer until it is soft. With the mixer running, add the sugar and salt, and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla extract. Add the egg, beating well. Reduce the mixer speed to low, and stir in the sour cream.
Pour the batter into the food rings, on top of the oreo base. Should come halfway up the food rings. Place foiled rings into a roasting pan and carefully pour the the boiling water into the roaster to come halfway up the sides of the food rings.
Bake the cheesecake for 40-50 minutes, at which point the top will be lightly browned and the cheesecake is firmish to touch. Turn off the oven’s heat, and prop the oven door open with a wooden spoon. Allow to cool in the water for another 40-50 minutes.
After cooled, carefully remove the foil( there will be a small amount of water in foil) Let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, cover the top lightly and chill the cake for at least an hour. Make the mousse once the cheesecake has cooled.
Layer 3: Chocolate Mousse
100 grams good chocolate
1 1/2 tablespoons unsalted butter, softened
1 tsp espresso coffee powder
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar
1/4 cup heavy cream, cold
1/2 teaspoon vanilla extract
Place the chocolate and butter in microwave until melted. Whisk until smooth. Add in the coffee powder. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk. Set aside.In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat. Gradually whisk in sugar, and continue beating until stiff peaks form.
Beat the cream until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks.
Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the whipped cream. Place the mousse on top of the cooled cheesecake while still in foiled food rings.
Cover the mousse cheesecake with foil, being careful to not let it touch the mousse and place in the fridge. Once set ( 1 hour) make the ganache.
Top layer: Kahlua Ganache
1/2 cup cream
60 grams chocolate I used ANVERS
1 1/2 tsp Kahlua
Heat the cream in a small sauce pan over medium heat. Heat it up just BEFORE it boils. Place the chocolate in the cream, and remove from heat. Stir the mixture until smooth. Stir in the Kahlua. Allow the ganache to cool for about 15 minutes before pouring the mixture on top of the mousse cheesecake.