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Frozen mocha cheesecake
Frozen mocha cheesecake
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Indulgent frozen chocolate cheesecake with a contemporary spin.
Ingredients:
  • Melted butter, to grease
  • 20.00 ml instant coffee granules
  • 20.00 gm hot water
  • 200g Choc Ripple biscuits
  • 125g butter, melted
  • 200g milk chocolate, coarsely chopped
  • 2 x 250g pkts cream cheese, at room temperature
  • 1 x 395g can sweetened condensed milk
  • 250ml (1 cup) thickened cream
  • 1 x 600ml ctn thickened cream, extra
  • Shaved dark chocolate, to serve
Instructions:
  • Remove the base from a 22cm springform pan, flip it over, and brush with melted butter to grease. Line the base with overhanging non-stick baking paper, then secure it back into the pan.
  • Mix the coffee and water in a heatproof bowl and allow it to cool for a bit.
  • Pulse biscuits in a food processor until finely crushed. Blend in butter until well mixed. Press mixture firmly into prepared pan using the back of a spoon. Chill in the fridge for 30 minutes before serving.
  • Melt the chocolate in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until smooth. Let it cool for 5 minutes before using.
  • Combine cream cheese, condensed milk, and cream in a food processor and blend until creamy.
  • Combine the chocolate and coffee mixture with the cream cheese mixture until fully incorporated. Pour the mixture into the prepared pan and use a spoon to create a smooth surface. Freeze for 8 hours or until firm.
  • Allow the cheesecake to thaw at room temperature for 20 minutes. Whip the extra cream with an electric beater until soft peaks form. Spread over the cheesecake and garnish with shaved chocolate before serving.

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