Mocca cheesecake

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Dairy

By Food24 November 03 2009
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Ingredients (14)

CRUST
50.00 ml butter — melted
150.00 g ginger biscuits — crushed
FILLING
90.00 ml nescafé strong black coffee — filter
190.00 ml water
15.00 ml Sheridans gelatine
65.00 ml water
250.00 ml cream
500.00 g cottage cheese — creamed
2.00 eggs — extra-large, seperated
100.00 ml brown sugar — soft
TOPPING
100.00 g milk chocolate — broken into squares
45.00 ml milk
10.00 ml butter
15.00 ml cream
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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.



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