Pyramid mocha cheesecake

Recipe from: 2/13/1995 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 125
    ml
    butter
  • 125
    ml
    sugar
  • 1
    egg, whisked
  • 5
    ml
    Nescafé coffee
  • 10
    ml
    water
  • 250
    ml
    smooth cottage cheese
  • 250
    ml
    milk
  • 5
    ml
    vanilla essence
  • 375
    g
    sponge fingers
  • 200
    g
    milk chocolate, melted
  • glacé cherries for decoration
 

Method

 
Cream the butter until pale and fluffy. Add small quantities of sugar while beating continuously. Add the egg and beat well. Blend the coffee, mixed with water, and cottage cheese and add to the butter mixture. Fold in gently and chill until needed. Mix the milk and vanilla essence and dip each sponge finger into the mixture. Arrange the sponge fingers in three horizontal rows of five biscuits each on a large sheet of aluminium foil. Cover the sponge fingers with a little of the filling. Arrange three rows of sponge fingers on top, this time with only four biscuits in each row. Repeat the layers, ending with three rows of only one sponge finger each. Wrap the cake in the aluminium foil and freeze until firm. Remove the foil and coat the outside of the cake with melted chocolate. Chill to allow the chocolate to harden. Decorate with glacé; cherries if desired. Slice the required number of portions and freeze the rest. Makes a large cake.
 

Read more on: dairy
 

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