Name: Mini mocha cheesecakes
Prep time: 20 min
Total time: 20 min
Ingredients: Filling; 250 gram cream cheese, chopped; 1/2 cup caster sugar; 300 gram carton sour cream; 125 gram dark chocolate, melted, cooled; 1 1/2 teaspoon instant coffee; 1/4 cup just-boiled water; 1 tablespoon gelatine; whipped cream, grated chocolate, to serve; 250 gram plain chocolate biscuits, crushed; 100 gram unsalted butter, melted

Ingredients

Filling

250 gram cream cheese, chopped

1/2 cup caster sugar

300 gram carton sour cream

125 gram dark chocolate, melted, cooled

1 1/2 teaspoon instant coffee

1/4 cup just-boiled water

1 tablespoon gelatine

whipped cream, grated chocolate, to serve

250 gram plain chocolate biscuits, crushed

100 gram unsalted butter, melted

Method

1.Line 18 x 1/3-cup muffin recesses with 2 strips of baking paper, crossing at the base.

2.In a bowl, combine crumbs and butter. Place 1 tablespoon into each recess, pressing firmly with the base of a small glass or bottle. Chill for 20 minutes.

3.To make filling, use an electric mixer to beat cream cheese and sugar together until creamy. Blend in sour cream and melted chocolate. Set aside. In a jug, dissolve coffee in water. Add gelatine and whisk with a fork to dissolve. Beat into mixture.

4.Divide filling between cases. Chill overnight. To remove cakes, lift out using paper strips. Serve with cream and grated chocolate.

Women's Weekly Food