There are so many recipes for cheesecakes as you can add different flavours to them and you can even get baked and no-bake versions.

Having made Mary Berry’s lemon cheesecake recipe and found it amazing, I wanted to try my hand at another cheesecake recipe.

When it comes to baking treats, apart from Mary Berry, four times number one Sunday Times author of Jane’s Patisserie, Celebrate, Everyday & Easy Jane Dunn is a go-to for discovering delicious sweet recipes.

After reading the description of her mocha cheesecake, I was hooked: “A no-bake chocolate buttery biscuit base, with a swirled no-bake coffee and chocolate cheesecake filling, with a chocolate drizzle, and coffee whipped cream.”

Instead of mixing coffee and chocolate in one mixture, this is a swirled-style cheesecake – and it adds a nice twist.

Straying from the recipe slightly, instead of using the Camp coffee extract, I combined one teaspoon of coffee granules with one tablespoon of hot water and skipped out on the sprinkles.

Ingredients 

Biscuit base

300g digestives

150g unsalted butter, melted

25g cocoa powder

Cheesecake filling

150g milk chocolate

Two teaspoons Camp coffee

500g full-fat cream cheese

100g icing sugar

One teaspoon vanilla extract

300ml double cream

Decoration

100 g milk chocolate

150 ml double cream

Two tablespoons icing sugar

One teaspoon Camp coffee

Method 

For the biscuit base, I started by blitzing the digestives in a food processor until it turned into a fine crumb before mixing in the cocoa powder.

Next, I mixed the biscuits in with the melted butter and pressed them down into the bottom of a lined eight-inch deep springform tin and refrigerated it whilst making the filling.

For the filling, I melted the milk chocolate carefully in the microwave for 15 seconds at a time and left it to the side to cool slightly.

Using an electric stand mixer, I whisked together the cream cheese, vanilla and icing sugar until smooth before adding the double cream and whisking it together until thick.

The next step was to split the mixtures into two bowls. To one half, I added the melted milk chocolate and mixed it together. In the other, the coffee and mixed until combined as well.

When mixed, I dolloped the mixtures onto the biscuit base randomly and swirled them together using a toothpick before refrigerating overnight – or at least for six hours.

With the cheesecake set the next day, I carefully removed it from the tin. I whipped together the double cream, coffee and icing sugar until thick and able to pipe with

To finish off I drizzled over some melted milk chocolate and piped on some of the delicious coffee whipped cream.