Ingredients
Filling
Frozen mocha cheesecakes
Method
Frozen mocha cheesecakes
1.Lightly grease 10 holes of two 6-hole Texas muffin pans. Cut 20 strips of baking paper 3cm wide x 12cm long. Line each recess with 2 strips, crossing at the base.
2.Place crumbs in a bowl. Add butter. Stir to combine (see tip). Divide mixture between recesses. Press firmly into base. Chill.
3.FILLING: In a small jug, blend coffee, water and brown sugar, stirring to dissolve. Set aside to cool. In a large bowl, using an electric mixer, beat cream cheese, condensed milk, coffee mixture and cocoa powder until smooth. Fold in cream.
4.Divide filling mixture between biscuit bases. Place into the freezer for 4-5 hours, or until firm. Remove cheesecakes 10 minutes before serving. Top with chocolate curls (see tip).
You will need 200g of biscuits, crushed in a food processor. Butter can be added to the crumbs in food processor and pulsed to combine. Make quick chocolate curls by running a vegetable peeler over a block of chocolate.
Note