- Springform pan
- Foil
- Beaters
- Saucepan/microwave safe jug
Ingredients:
1 pkt Buttersnap Biscuits
80g Butter
100g Dark/Milk Choc
250g Cream Cheese
1/3 cup Brown Sugar
2 Egg Yolks
1 tsp Coffee Powder
2 tsp Boiling water
1/4 cup Cream
Method:
- Preheat oven to 150. Prepare tray by coating base of springform pan with foil, crush biscuits and combine with melted butter, press into pan and refridgerate for 30mins
- Melt chocolate and allow to cool, Meanwhile beat cream cheese and sugar til smooth
- Add the chocolate and beat well, stir in the egg yolks, dissolve the coffee in water and add to mixture. Mix well. Add cream and mix well.
- Spoon over biscuit base and bake for 20-25mins or until set, leave in oven for an hr then place in fridge to cool.
- Top with whipped cream and serve.
Tips:
- Make into cup cakes following tips on lining muffin pan for individual cheesecakes
- Cut into squares and place a small dollop of cream in centre to serve as slice
- Cover cream top with sprinkle choc flakes or cocoa.
- Swap coffee for 2tsp of mint flavour to make Choc-Mint Cheesecakes -top with crushed peppermint boiled lollies
Recipe adapted from:
Super Food Ideas
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