Mocha ChocolateChip Cheesecake lets you enjoy the flavours of chocolate and coffee to create a delicious dessert. Easily impress your family or guests with this beautiful cheesecake. For guests I like to use mini chocolate chips and then decorate with swirls of whipped cream topped with a chocolate kiss. You may also use peanut butter chips for the peanut butter lovers.
185g plain chocolate biscuit cookies
90g butter, melted
1/2 cup chocolate chips (may use the mini chips or peanut butter chips)
500g cream cheese, softened
250g chocolate chips (may use the mini chips or peanut butter chips)
1/2 cup milk
1 tablespoon gelatine
400g sweetened condensed milk
2 cups heavy cream, whipped
2 tablespoons instant coffee powder
Crush the biscuit cookies in a food processor until they resemble fine crumbs.
Add the melted butter and chocolate chips to the biscuit cookie crumbs and combine well.
When it is completely blended; press the biscuit cookie mixture into the base of a 23cm spring form bake pan.
Place the spring form pan into the refrigerator and refrigerate until needed.
In a small saucepan over low heat, combine the milk and coffee. Sprinkle the gelatine over the top and stir continuously until gelatine has dissolved. When the gelatine has dissolved set the mixture aside to cool slightly.
Using an electric mixer; beat cream cheese until smooth and creamy.
Then add the sweetened condensed milk and gelatine mixture.
Mix until very well combined.
Then carefully by hand fold in whipped cream and chocolate chips.
Remove the spring form pan from the refrigerator and pour the cream cheese mixture over the top of the biscuit cookie crust.
Place Mocha ChocolateChip Cheesecake back in the refrigerator and refrigerate for a minimum of 4 hours, preferably overnight.
Decorate with extra chocolate chips before serving. For guests I like to use mini chocolate chips and then decorate with swirls of whipped cream topped with a chocolate kiss.
Dec 04, 14 08:14 PM
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Dec 04, 14 12:28 PM
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