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Choc-coated cheesecake with coffee cream
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Elevate store-bought cheesecake with decadent chocolate ganache topping.
Ingredients:
  • 80g dark chocolate, coarsely chopped
  • 10g unsalted butter
  • 1 x 300ml ctn thickened cream
  • 1 1/2 tsp Short Black Instant Coffee Powder
  • 12.00 gm icing sugar mixture
  • 1 x 500g pkt frozen Original Baked Cheesecake, thawed following packet directions
  • Cocoa powder, to dust
Instructions:
  • In a small saucepan, gently heat the chocolate, butter, and 60ml (1/4 cup) cream, stirring constantly. Cook for 3 minutes until the chocolate is melted and the mixture is smooth. Allow it to cool for 5 minutes before using.
  • Using an electric beater, whip the remaining cream in a bowl until soft peaks form. Mix in the coffee powder and icing sugar, then cover with plastic wrap and refrigerate.
  • Drizzle the chocolate mixture over the cheesecake, letting it cascade down the sides. Let it sit for 30 minutes to firm up. Sprinkle with cocoa powder and cut into wedges. Serve with a dollop of coffee cream on top.

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