Ingredients

How to make it

  • Grease a 25 cm spring form cake tin.
  • CRUMB CRUST
  • Mix all the ingredients together and press into the prepared cake tin. Place in the freezer for 30 minutes.
  • FILLING:
  • Beat the cream cheese and 100g sugar together.
  • Add the egg yolks and vanilla essence and beat until very smooth.
  • Add the melted chocolate to the cream cheese mixture and beat until well combined.
  • Whisk the egg whites with the remaining 100 g caster sugar until stiff and glossy.
  • Soak the gelatin in the water until spongy.
  • Place over simmering water until dissolved. Dissolve the instant coffee in a tablespoon of hot water.
  • Add to the gelatin and mix well.
  • Add the gelatin mixture to the cream cheese mixture and beat very well.
  • 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.
  • Garnish with chocolate shavings and serve generous portions

Reviews & Comments 5

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  • 22566 10 years ago
    This one sounds really good,thank-you
    Kind Regards
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    " It was excellent "
    bakerrakka ate it and said...
    i was just thinking about making a cheesecake, girl, yours rocks!!!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Absolutely love it!
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    " It was excellent "
    greekgirrrl ate it and said...
    Cheesecake RULES!! I added it to the group, Cheesecake Lovers.
    Was this review helpful? Yes Flag
    " It was excellent "
    pat2me ate it and said...
    This sounds absolutely sinful! Thanks....I love mocha!
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