If you like chocolate and cheesecake then you should try out this triple later cheesecake which is made of a brownie base, cheesecake centre and a chocolate mousse topping! Or if you’re more of the traditional type cheesecake lover with a fruit toping, like blueberry or raspberry, then go for this New York cheesecake, absolutely to die for (which happens to be the middle layer in this cake!)

BROWNIE (BASE) RECIPE
Click here for brownie recipe

CHEESECAKE RECIPE
Click here for cheesecake recipe

CHOCOLATE MOUSSE RECIPE
Adapted from Nigella, I halved the recipe

Ingredients

75 grams marshmallows
25 grams soft butter
125 grams good dark chocolate (minimum 70% cocoa solids), chopped
30ml hot water
142ml thickened cream, whipped
1/2 teaspoon vanilla extract

Method

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour on top of cooled cheesecake then chill for a minimum of 4 hours.

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Categories: in my kitchen

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