
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
- Crush biscuits and combine with melted butter. Press crumb mixture into the base and sides of a 22cm springform cake tin.
- In a bowl, beat cream cheese until smooth. Beat in condensed milk and thickened cream.
- Melt chocolate and beat into the cream-cheese mixture.
- Dissolve gelatin in hot coffee, cool a little, then beat coffee and gelatin into cheesecake mixture.
- Pour mixture over the prepared crumb base. Refrigerate for at least four hours to set.
- Serve topped with whipped cream and decorated with shaved chocolate.
http://www.bite.co.nz/recipe/2966/Moccachino-cheesecake/
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