Pyramid mocha cheesecake

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dairy

By Food24 November 03 2009
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Ingredients (11)

125.00 ml butter
125.00 ml sugar
1.00 eggs — whisked
5.00 ml nescafé instant coffee granules
10.00 ml water
250.00 ml cottage cheese — smooth
250.00 ml milk
5.00 ml vanilla — essence
375.00 g sponge fingers
200.00 g chocolate — melted
glacé cherries
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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.



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