Pure in­dul­gence: cap­puc­cino mocha cheese­cakes

serves / 6 prep / 3 hours 5 min­utes cook / 25 min­utes

Stanthorpe Border Post - - LIFE | CHURCH CHATTERINGS - Recipe by Michelle Southan Photo by Jeremy Si­mons

In­gre­di­ents

200g Choc Rip­ple bis­cuits 2 tbsp in­stant cof­fee gran­ules, plus 1 tsp ex­tra 80g but­ter, melted

1 tbsp wa­ter, boil­ing

3 x 250g pkts cream cheese, at room tem­per­a­ture

155g ( 3⁄ cup) brown sugar 4 2 eggs

300ml dou­ble cream

250ml thick­ened cream Co­coa pow­der, to dust Choco­late-coated cof­fee beans, to serve

MOCHA GLAZE:

100g dark choco­late, finely chopped

250ml thick­ened cream

2 tsp in­stant cof­fee gran­ules 1 tbsp brown sugar

1. Pre­heat oven to 160C/140C fan-forced. Re­lease the bases from six 10cm spring­form pans and turn over. Place a sheet of bak­ing pa­per over 1 base, al­low­ing a 4cm over­hang. Se­cure the base, pa­per-side up, back in the pan. Re­peat with re­main­ing pans.

2. Process bis­cuits and ex­tra 1 tsp cof­fee in a food pro­ces­sor un­til finely crushed. Add but­ter and process un­til well com­bined.

3. Trans­fer the bis­cuit mix­ture to the pre­pared pans. Press the mix­ture firmly over the base of the pans and place in the fridge for 20 min­utes to chill.

4. Com­bine cof­fee and wa­ter in a heat­proof bowl. Stir un­til com­bined. Set aside to cool com­pletely.

5. Process cream cheese and sugar in the clean bowl of the food pro­ces­sor un­til smooth. Add cof­fee mix­ture. Process un­til well com­bined. Add eggs. Process un­til com­bined. Spoon into pans. Bake for 20 min­utes or un­til just set in cen­tre.

6. Turn oven off. Leave cheese­cakes in oven, with door slightly ajar, for 30 min­utes or un­til cooled.

7. Place in fridge for 2 hours to chill and firm the crust.

8. Mean­while, for the glaze, place choco­late, cream, cof­fee and sugar in a saucepan over low heat. Stir for 5 min­utes or un­til smooth. Set aside to cool com­pletely.

9. Use electric beat­ers to beat dou­ble cream and thick­ened cream in a bowl un­til soft peaks form. Swirl through 2 tbsp of the mocha glaze. Spoon onto cheese­cakes. Driz­zle with re­main­ing glaze. Dust with co­coa. Top with a cof­fee bean.

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