Name: Mocca cheesecake
Yield: serving
Cuisine: Boil
Ingredients: 400.00 g biscuits chocolate filled; 85.00 ml butter melted; 10.00 ml Sheridans gelatine; 250.00 ml cream; 500.00 g cottage cheese creamed; 15.00 ml nescafé instant coffee granules; 200.00 g milk chocolate

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Ingredients (7)

CRUST

400.00 g	biscuits — chocolate filled
85.00 ml	butter — melted

FILLING

10.00 ml	Sheridans gelatine
250.00 ml	cream
500.00 g	cottage cheese — creamed
15.00 ml	nescafé instant coffee granules
200.00 g	milk chocolate

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Method:

Crush the biscuits in a food processor. Mix with the butter and press against the sides and onto the base of a pie dish. (Use 1 large pie dish or 2-3 smaller ones.) Chill.
Sprinkle the gelatine over 30 ml (2 T) water. Heat until the gelatine has melted but do not boil. Whip the cream until stiff and fold into the cottage cheese. Dissolve the coffee powder in 15 ml (1 T) boiling water and add to the cream mixture with the melted gelatine. Mix well.
Melt the chocolate over boiling water or in the microwave oven.
Stir every now and then until melted. Add to the cream mixture and fold in to create a marble effect.
Turn into the prepared crust and chill until set.
Makes 1 large or 2-3 smaller cheesecakes.