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Home > Recipes > Moccachino cheesecake

Moccachino cheesecake

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Moccachino cheesecake

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Ingredients

125 g Butter
250 g Digestive biscuits, (1 packet)
250 g Cream cheese, at room temperature
400 g Sweetened condensed milk, lite
300 ml Thickened cream
150 g Dark chocolate, melts or buttons
2 tsp Gelatine
3 Tbsp Coffee, hot strong
½ cup Cream, whipped
2 Tbsp Dark chocolate, shaved, to decorate

Directions

  1. Crush biscuits and combine with melted butter. Press crumb mixture into the base and sides of a 22cm springform cake tin.
  2. In a bowl, beat cream cheese until smooth. Beat in condensed milk and thickened cream.
  3. Melt chocolate and beat into the cream-cheese mixture.
  4. Dissolve gelatin in hot coffee, cool a little, then beat coffee and gelatin into cheesecake mixture.
  5. Pour mixture over the prepared crumb base. Refrigerate for at least four hours to set.
  6. Serve topped with whipped cream and decorated with shaved chocolate.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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