Tuesday, December 21, 2010

Mocha Cheesecake

250g packet of choc ripple chocolate biscuits
110g butter

Half a cup of milk
1 tablespoon of gelatine
1 tablespoon of instant coffee
500ml thickened cream
500g cream cheese
400g sweetened condensed milk
250g chocolate chips
Extra chocolate to grate on top

Crush the biscuits.

Melt butter for about 30 seconds in microwave.

Add melted butter to crushed biscuits and mix well.

Line dish with nonstick paper.

Press biscuit crumbs evenly over base of dish. Refrigerate or freeze while making the filling.

Mix milk and coffee in a saucepan over low heat. Add gelatine and stir until dissolved. Leave to cool while making the rest of the filling.

Whip thickened cream in a large bowl until soft peaks form.

Remove from packaging and soften cream cheese in microwave for 10 seconds.

Chop cream cheese into smaller pieces.

Add cream cheese to whipped cream. Mix.

Add condensed milk and gelatine mixture. Mix well.

Fold in choc chips.
Pour over biscuit base and refrigerate overnight.

Decorate with grated chocolate to serve.

Serves 12-15.