Chocolate Mousse Cheesecake

Served: 8-10 – Springform size: 8” diam.

For the Crust
1 cup +2 tbsp. flour, all purpose
1/4 cup unsweetened cocoa powder
1/4 cup icing sugar
1/4 tsp.  salt
130 gr   unsalted butter, very cold and cut into small pieces
1 large egg yolk
1 tbsp.  cold water 

1.     In a food processor, add the first 4 ingredients and pulse to combine. 
2.     Add the pieces of butter and pulse until the butter is smaller than pea sized. 
3.     Add the yolk and pulse until it just starts to come together. 
4.     Roll this out with a rolling pin, and then press it into the bottom of a springform pan. 
5.     Bake the tart shell by lining it with parchment or tinfoil and then weigh it down by filling it with dry beans, lentils or even rice. 
6.     Bake at 375°F until the crust is dry, not doughy, and no longer greasy looking.  This should take about 20 minutes.
7.     Remove the weights and the liner and let cool.

For the Filling

200g cream cheese - soft at room temp
2 tsp  vanilla extract
4 g unflavoured gelatin
30g  whipping cream

4 egg yolks
70g sugar
30 g/ml water
250g dark chocolate, melted to 48C
260g whipping cream , whipped to soft peaks

if desired        Flavouring –coffee crystals, vanilla bean

NOTE: Your yolks need to be all ready to go and the sugar needs to be used immediately once it reaches the right temperature so get these things organized in advance.

1.     Whip the cream to soft peaks and refrigerate until ready to use.
2.     Line the sides of the springform pan with parchment so that it is fully covered - this will make it easy to remove the cake once it is set.
3.     In a double boiler, heat your cream cheese and vanilla.
4.     Hydrate gelatin sheets in cold water, drain, then add 30 g of cream, then add this mixture to the cream cheese, ensuring that the temperature is warm enough to melt the gelatin.
5.     Whip the cream cheese mixture until smooth and light in texture, with no visible lumps.
6.     Gently heat your chocolate over a double boiler to 48°C.
7.     Measure the water and sugar into a clean saucepan and cook on med-high heat, without stirring until the temperature of the sugar reaches 115°C.
In the meantime partially whip the yolks until pale and fluffy in a standing mixer.
8.     With the whisk of the standing mixer turning at medium-high speed, pour the sugar down the side of the bowl into the whipped yolks.  Try not to pour the sugar onto the whisk as it will then spray the sugar onto the
9.     Fold the melted chocolate into the warm cream cheese mixture, then fold this into the egg mixture - do not over mix!
10. Fold whipped cream into egg/chocolate mixture until evenly distributed - do not over mix.
11. Pour this mixture into a lined springform pan, with the baked crust in the bottom and the sides covered in parchment.
12. Refrigerate for at least 4 hours, preferably overnight so that filling is completely set.
13. Sprinkle with chocolate shavings (optional) and serve with Cherry compote (below)

Dark cherry compote

200g pitted dark cherry
25g sugar
1 tbsp lemon juice
40 ml water              

1.     Place all the ingredients in a saucepan and cook over medium heat until the sugar is dissolved, and the cherries give off all their juices, about 10 minutes.
2.     Stirring occasionally, continue to cook over medium heat 5-10 minutes more until the liquid had reduced to a thick syrup.
3.     Remove from heat and cool to lukewarm in the saucepan. Lightly chop/puree the cherries into the syrup using an immersion blender (or food processor or blender) if desired for a slightly smoother consistency.