Cheesecake is one of my boyfriend's favourite things, but I don't make it very often. I'm always forgetting to grab cream cheese when I do the shopping, and when I finally do I often fall short of inspiration and forget to use it. I was wondering around the supermarket picking up some random items when I came across some savoiardi sponge biscuits on special and recalled this cheesecake I'd been intending to make for a while. So I grabbed some cream cheese and some mascarpone cheese and headed straight home to whip this up.   

This cheesecake comes from one of my all time favourite books: The Australian Woman's Weekly's "Cupcakes, Cheesecakes and Cookies". It combines their three separate books into one, and as a bonus is cheaper to buy than buying the other three books separately. It's full of delicious recipes. I've baked so much from this book, whether it be the whole recipe or just a portion of it. One day I will bake it cover to cover. 

The book has both a baked cheesecake and chilled cheesecake section. I really need to make a baked cheesecake one day, but for now this is another chilled one.

One thing I did change with this recipe is the alcohol. I'm not a fan of boozy cakes at all. But I am such a fan of mocha, and this packs loads of flavour even with the alcohol omitted. 

The cheesecake is drizzled with a mocha syrup, which is then swirled to give the marbled effect. It's topped with coffee beans and within a few hours is ready to serve. 

I was baking this late at night and so, combined with my habit for not reading recipes properly, I dipped the biscuits the wrong way. The cake held together fine, thankfully, though it lost some of the aesthetic in having the dirty bottom to the biscuits. By the time it's in your mouth, appearances are easily forgotten.