THE SWEET SPOT CHEESECAKE SLICES

EASY TO SHARE, THESE LUSCIOUS TREATS ARE YUMMY!

Mocha Cheesecake Dessert Slice Serves 15, Prep: 30 mins

2 tblsps instant coffee granules 12 sponge finger biscuits (160g) 300ml tub thickened cream 2 tblsps icing sugar mixture 30g Flake chocolate bar,

crumbled

FILLING 200g dark cooking chocolate,

chopped ½ cup thickened cream 250g block cream cheese,

chopped, at room temperature 250g fresh ricotta ¾ cup icing sugar mixture

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending the paper 3cm above pan edges. 2 Dissolve coffee in ¹⁄³ cup hot water in a small jug. Pour into a shallow dish. Cool slightly. 3 One at a time, dip biscuits into coffee mixture for about 5 seconds on each side, or until just soaked. Arrange in a single layer over base of prepared pan, trimming to fit neatly. 4 To make filling, place chocolate and cream in a heatproof bowl. Sit bowl over saucepan of simmering water. Stir until smooth. Remove bowl. Stand for 15 minutes. 5 Process cream cheese, ricotta and sugar in a food processor until smooth. Add chocolate mixture. Process until combined. Spoon over biscuits. Spread evenly. Refrigerate, covered, overnight, or until set. 6 Just before serving, beat cream and sugar in small bowl of an electric mixer until soft peaks form. Spread over filling. Sprinkle with chocolate bar. 7 Lift slice from the pan and cut into squares to serve.