Mocca cheesecake

Recipe from: 9/5/1995 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • CRUST
  • 50
    ml
    butter, melted
  • 150
    g
    ginger biscuits, crushed
  • FILLING
  • 90
    ml
    pure ground Nescafé filter coffee
  • 190
    ml
    water
  • 15
    ml
    gelatine
  • 65
    ml
    water
  • 250
    ml
    cream
  • 500
    g
    creamed cottage cheese
  • 2
    extra-large eggs, separated
  • 100
    ml
    soft brown sugar
  • TOPPING
  • 100
    g
    milk chocolate, broken into squares
  • 45
    ml
    milk
  • 10
    ml
    butter
  • 15
    ml
    cream
 

Method

 
Spray a 23 cm loose-bottomed cake tin with non-stick spray or grease well with butter. Mix the butter and ginger biscuits and press the mixture into the bottom if the prepared cake tin. Chill until needed. Blend the filter coffee and 190 ml (3/4 c) water in a small saucepan. Bring to the boil and cool. Strain through a fine tea strainer. Sprinkle the gelatine on top of the 65 ml water and leave until spongy. Heat until the gelatine has dissolved but do not bring to the boil. Beat the cream, cottage cheese and egg yolks together in a mixing bowl. Add half the brown sugar and beat well. Add the gelatine mixture and the cooled coffee and mix well. Whisk the egg whites until soft peaks are formed and add small quantities of the remaining brown sugar while beating continuously. Add to the cottage cheese mixture and spoon on top of the prepared crust. Chill until set (overnight if possible). Place the chocolate, milk and butter in a small saucepan and heat slowly until the chocolate has melted. Stir occasionally. Cool slightly but do not allow to set. Pour over the cheesecake, spreading evenly. Drop blobs of cream on top of the chocolate layer and lightly stir with a cocktail stick to get a marbled effect. Chill until needed then carefully remove the cake tin and turn out onto a serving platter. Makes a large cheesecake.
 

Read more on: dairy
 

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