Treat yourself to our Mocha Cheesecake Log – yum!

Serves 8, Prep: 45 mins

1 tblsp icing sugar mixture 1 tsp vanilla extract ½ cup milk 250g packet Arnott’s Choc Ripple Biscuits Halved fresh strawberries and chopped

toasted hazelnuts, to decorate

CHEESECAKE FILLING 2 tsps instant coffee granules 125g cream cheese, chopped, at room

temperature ¼ cup caster sugar 600ml tub thickened cream

1 To make filling, dissolve coffee in 2 tsps boiling water in a jug. Cool. 2 Place cream cheese, sugar and coffee in small bowl of an electric mixer. Beat until smooth. Add ¾ cup of cream. Beat until slightly thickened. Transfer to a bowl. 3 Beat remaining cream with icing sugar and vanilla in clean bowl of electric mixer until firm peaks form. 4 Spread ½ cup of whipped cream into a 4cm x 35cm strip down centre of a serving plate. Place milk in a shallow dish. 5 Dip two biscuits into milk, sandwich together with 1 level tblsp of filling. Stand upright on its edge in the cream at one end of the plate. 6 Working with one biscuit at a time, dip into milk, then spoon 1 level tblsp filling over one side. Press against biscuits on plate. Repeat with remaining biscuits, milk and filling to form a log-shape. 7 Spread remaining whipped cream over top and sides of log. Use a fork to mark a wavy pattern over log. Refrigerate, covered, overnight. 8 Before serving, decorate with strawberries. Sprinkle with hazelnuts. Cut diagonally into 3cm-thick slices.