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Bird’s Mocha & Vanilla Cheesecake

The most popular cuisine among students is Italian [64%] with nearly half of students [49%] wanting to see Italian options more readily available on their university campus. With so many new, popular Italian high street chains emerging, you should ensure you are staying up to date with your competitors’ offers and the latest menu trends to entice students to stay dining on site.

Prep Time: 1 hours
Cooking Time:
Serves: 12

Meal Type:
Channel:

Ingredients

Base layer:

  • 300g Bird's Cheesecake Base Mix
  • 180g Unsalted butter (melted)

Layer 1:

  • 400g Dark chocolate (melted)
  • 200g Ambrosia Custard (room temperature)

Layer 2:

  • 320g Bird's Cheesecake Mix
  • 25g Cocoa powder
  • 50ml Strong espresso coffee
  • 600ml Semi skimmed milk

Layer 3:

  • 320g Bird's Cheesecake Mix
  • 650ml Semi skimmed milk
  • 1 Vanilla pod (seeds only)

To serve:

  • 50g Meringue (crushed) made from McDougalls Meri White, as per instructions on pack
  • 3g Cocoa powder (for dusting)

Method

1. Line a 10” cake tin with silicone paper, on both the base and the sides.
2. Base layer: combine the Bird’s Cheesecake Base Mix with the melted butter and evenly spread across the base of the lined tin. Place in the fridge until firm.
3. Layer 1: Combine the melted chocolate and Ambrosia Custard, then evenly spread across the base layer, place back in the fridge until set.
4. Layer 2: In a suitable mixing bowl, blend the Bird’s Cheesecake Mix with the cocoa powder until evenly distributed. Mix together the espresso and milk, then gradually add to the cheesecake and cocoa mix, using a whisk attachment on a slow speed for 30 seconds. Scrape down and put on a medium/high speed for a further 3 minutes. Pour over the chocolate fudge base (layer 1), place in the fridge and allow to set.
5. Layer 3: In a suitable mixing bowl, using a whisk attachment, blend the Bird’s Cheesecake Mix with the milk, on a slow speed for 30 seconds. Scrape down, add the vanilla seeds and put on a medium/high speed for a further 3 minutes. Pour over the espresso layer (layer 2), place in the fridge and hold until service
6. To serve: Remove from the fridge and carefully remove from the tin and paper. Top the cheesecake with crushed meringue and a cocoa dusting then cut the cheesecake into 12 even portions and serve with chocolate sauce.

Additional Tips

  • Make the cheesecake a day in advance, so it can set firmly
  • The cheesecake will freeze, so you can make as many as you need well in advance
  • You can add a wide range of flavours and textures to any layer, try:
    • A touch of cinnamon in the base
    • Coffee liquor in the coffee layer
    • A little Mascarpone into the vanilla layer
    • Top with chocolate curls or pipe on cream and finish with a chocolate covered coffee bean