Mocha Cheesecake

Coffee & chocolate? A match made in cheesecake heaven! - by Jane Ash

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This no-bake cheesecake is a must for all coffee lovers! So pillowy and soft, you'll make it over and over again.

Ingredients

250g packet Arnott’s Choc Ripple Biscuits

75g unsalted butter, melted

300ml tub thickened cream, whipped

Sifted cocoa powder, to decorate

200g block dark cooking chocolate, chopped

2 x 250g blocks cream cheese, chopped, at room temperature

385g can Nestle Coffee & Milk

Invert base of a 23cm round springform pan (base measures 22cm). Grease base and side, lining base with baking paper.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate.
To make filling, place chocolate in a heatproof bowl sitting over a saucepan of simmering water. Stir until melted. Remove from heat. Cool to room temperature.
Beat cream cheese in a large bowl of an electric mixer until fluffy. Gradually beat in canned coffee mixture, then melted chocolate until combined. Pour into prepared pan. Smooth over top. Cover. Refrigerate overnight, or until firm.
To serve, remove side of pan. Transfer cheesecake to a serving plate. Dollop whipped cream around edge. Dust with sifted cocoa.

TIP! Canned coffee & milk is available from Coles supermarkets. Cheesecake can be made up to three days ahead. Decorate before serving.

Jane Ash

Jane Ash is a contributor to New Idea Food.