Name: Mocha cheesecake
Prep time: 20 min
Total time: 20 min
Ingredients: Filling; 250 gram cream cheese, chopped; 1/2 cup (110g) caster sugar; 300 gram sour cream; 125 gram dark chocolate, melted and cooled; 2 teaspoon instant coffee; 1/4 cup (60ml) just-boiled water; 1 1/2 tablespoon gelatine; whipped cream and 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 (110g) caster sugar

300 gram sour cream

125 gram dark chocolate, melted and cooled

2 teaspoon instant coffee

1/4 cup (60ml) just-boiled water

1 1/2 tablespoon gelatine

whipped cream and grated chocolate, to serve

250 gram plain chocolate biscuits, crushed

100 gram unsalted butter, melted

Method

1.Place 3 x 2cm-wide strips of baking paper into each of 18 medium muffin pans, crossing at centre and extending over top by 5cm. Combine biscuit crumbs and melted butter in a bowl. Place 1 tablespoon of crumb mixture into each muffin pan and press down firmly with base of a small glass or bottle. Chill for 20 minutes, until firm.

2.To make filling; using an electric mixer, beat cream cheese and caster sugar together. Blend in sour cream and melted chocolate. Set aside.

3.Dissolve coffee in water, then vigorously whisk in gelatine with a fork to dissolve. Beat into chocolate mixture. Divide filling among bases. Chill for at least 2 hours or overnight.

4.Remove cakes by lifting with paper strips. Serve topped with whipped cream and grated chocolate.

Mocha Cheesecake can be made in a baking paper-lined, 23cm springform pan.
Note

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Ingredients

Method

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