recipe
Surprise dad with this cake on Father’s Day. Creamy,
chocolatey and irresistibly delicious, this Mocha
Crunch Cheesecake is an easy dessert that everyone enjoys.
Give it a try and make the day a little sweeter…
INGREDIENTS
Digestive biscuits 170g
Butter (melted) 70g
Cocoa powder 1 tbs
Mocha crunch cones 5
Whipping cream 250ml
Icing sugar cup
Cream cheese 250ml
Instant coffee 1 tbs
Dark chocolate (melted) 80g
Dark chocolate (solid) 80g
Hot water 1 tbs
Gelatin powder 1 tbs
Cream 80ml
DIRECTIONS
In a chopper, add digestive biscuits and chop well.
Add melted butter, cocoa powder, chop until well combined.
In a 7-inch spring form baking pan, add crumbled biscuits and press firmly to create an even layer and refrigerate it until set.
Empty mocha crunch cones in a bowl and let it melt.
Add empty cones in a chopper, chop well and set aside.
In a bowl, add whipping cream, beat on medium speed for 4-5 minutes, add icing sugar and beat until stiff peaks forms.
In another bowl, add cream cheese, melted mocha crunch, coffee mixture (dissolved in 2 tbs water), melted chocolate, whisk until well combined.
Transfer it to a whipped cream, add chopped cones and mix well.
In a small bowl, add hot water, gelatin powder and mix well.
Transfer it to a cream cheese mixture and mix well.
Now add the cream cheese mixture over the biscuit base and spread evenly.
Tap a few times, refrigerate for 8-10 hours.
In a jug, add dark chocolate, cream and microwave for 60 seconds, check in between
Takeout cheesecake, pour ganache and spread evenly then let it set for 30 minutes in refrigerator.
Now demould it and decorate it with cone crumbs and chocolate chips then serve!
Courtesy: Food Fusion Recipe by Seema Hanif
