Choc coated cheesecake with coffee cream

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How to make Choc coated cheesecake with coffee cream

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:05
  • Total Time : 0:15

Ingredients

  • 80g dark chocolate, coarsely chopped
  • 10g unsalted butter
  • 1 x 300ml ctn thickened cream
  • 1 1/2 teaspoons Nescafe Short Black Instant Coffee Powder
  • 1 tablespoon icing sugar mixture
  • 1 x 500g pkt frozen Sara Lee Original Baked Cheesecake, thawed following packet directions
  • Cocoa powder, to dust

Method

  • Step 1 Place the chocolate, butter and 60ml (1/4 cup) cream in a small saucepan over low heat and cook, stirring, for 3 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool.
  • Step 2 Meanwhile, use an electric beater to beat the remaining cream in a bowl until soft peaks form. Beat in the coffee powder and icing sugar. Cover with plastic wrap and place in the fridge.
  • Step 3 Spoon the chocolate mixture over the top of the cheesecake, allowing it to run over the side. Smooth the surface. Set aside for 30 minutes or until set. Dust with cocoa powder. Cut into wedges and serve with a dollop of the coffee cream.

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