Frozen mocha cheesecake

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How to make Frozen mocha cheesecake

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:05
  • Total Time : 0:25

Ingredients

  • Melted butter, to grease
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
  • 200g Arnott's 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

Method

  • Step 1 Release the base from a 22cm (base measurement) springform pan and invert. Brush the pan with melted butter to grease. Line the base with non-stick baking paper, allowing the edges to overhang. Secure the base back into the pan.
  • Step 2 Combine the coffee and water in a heatproof bowl. Set aside to cool slightly.
  • Step 3 Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the prepared pan. Use the back of a spoon to spread and press firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
  • Step 4 Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth. Set aside for 5 minutes to cool.
  • Step 5 Meanwhile, place the cream cheese, condensed milk and cream in the bowl of a food processor and process until the mixture is smooth.
  • Step 6 Add the chocolate and coffee mixture to the cream cheese mixture and process until well combined. Pour the mixture into the prepared pan and use the back of a spoon to smooth the surface. Place in the freezer for 8 hours or until firm.
  • Step 7 Remove the cheesecake from the freezer and set aside for 20 minutes to stand (see tip). Use an electric beater to beat the extra cream in a bowl until soft peaks form. Spread the cream over the cheesecake and top with shaved chocolate to serve.

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