Mocha Chocolate Cheesecake

Prep Time: 0 Minutes

Cook Time: 300 Minutes

Ready In: 300 Minutes

Servings: 10

Perfect for a Summer Dessert Canbe prepared a couple of days in advance.

Ingredients:

biscuit crumb crust

500 ml biscuit crumbs (i like tennis- or digestive biscuit crumbs)

125 g butter, melted

20 ml (4 teaspoons) cocoa powder, sifted

30 ml (2 tablespoons) sugar

5 ml (1 teaspoon) ground cinnamon

cheescake filling

500 g cream cheese

200 ml (4/5 cup) caster sugar

4 eggs, separated

10 ml (2 teaspoons) vanilla essence

200 g bitter chocolate, melted over simmering water

20 ml (4 teaspoons) instant coffee (nescafe)

20 ml (4 teaspoons) gelatin

60 ml (4 tablespoons) water

250 ml cream, whipped

chocolate shavings to decorate

Directions:

1. Grease a 25 cm spring form cake tin.
2. CRUMB CRUST
3. Mix all the ingredients together and press into the prepared cake tin. Place in the freezer for 30 minutes.
4. FILLING:
5. Beat the cream cheese and 100g sugar together.
6. Add the egg yolks and vanilla essence and beat until very smooth.
7. Add the melted chocolate to the cream cheese mixture and beat until well combined.
8. Whisk the egg whites with the remaining 100 g caster sugar until stiff and glossy.
9. Soak the gelatin in the water until spongy.
10. Place over simmering water until dissolved. Dissolve the instant coffee in a tablespoon of hot water.
11. Add to the gelatin and mix well.
12. Add the gelatin mixture to the cream cheese mixture and beat very well.
13. Fold in the whipped cream and then the stiffly beaten egg whites. Spoon the cheese cake filling into the prepared biscuit crust, cover with plastic cling wrap and refrigerate for at least 5 hours.
14. Garnish with chocolate shavings and serve generous portions

By RecipeOfHealth.com