RECIPE :: Chocolate mocha cheesecake

This recipe was one of the more challenging to come up with, but after a number of experiments I have managed to create a relatively simple recipe that I hope does this old favourite justice. The topping uses one of the great flavour combinations, chocolate and coffee, which is complimented by the vanilla and maple flavoured creamy centre.

Ingredients
Base
100g of ground hazelnuts,
175g of flour,
60ml of sunflower oil and
60ml of maple syrup.
Cheesecake bit
340g/12oz of soft silken tofu,
60ml of maple syrup,
125ml of milk,
50g of unrefined sugar,
3tbsp of arrowroot powder,
1tbsp of vanilla extract and
½ tsp of salt.

Chocolate mocha topping
250ml and 2tbsp of milk,
1tsp of fresh ground coffee,
125ml of maple syrup,
½ tbsp of agar flakes,
2tsp of arrowroot,
1tbsp of vanilla extract and
50g of chocolate.

Method
1) Pre-heat the oven to gas mark 5 / 190C / 375F.
2) To make the base; combine the hazelnuts and flour then mix in the oil and maple syrup to get a firm dough.
3) Push the nutty base into the bottom of a 9" spring-form cake tin and give it a 2cm high side to hold the cheesecake mix together.
4) To make the cheesecake bit; put all the ingredients into a blender and whiz away until smooth. Pour into the cake tin and bake for 45 minutes.
5) Once the cake has been cooked and cooled you can make the chocolate mocha topping. Place 250ml of milk, coffee, maple syrup and agar flakes into the saucepan and slowly bring to the boil. Lower the heat and simmer for 10 minutes, stirring frequently. Make sure the agar flakes are fully dissolved.
6) Mix the arrowroot with the rest of the soya milk then add to the hot liquid and stir until it becomes thick.
7) Turn off the heat. Add the chocolate and vanilla extract to the coffee mouse. Leave to stand for two minutes before stirring the chocolate in.
8) Pour the topping over the cheesecake and grate some chocolate over the cake. Put in the fridge for 1 hour for it to set.