Mocha Cheesecake:
Ingredients
Chocolate cookie crumbs 2 cups
Butter, melted 3 tbsp
Cream cheese, softened 8 oz
Condensed milk 1 can
Vanilla essence 1 tbsp
Cream 2 cups
Gelatin 2 tbsp
Water ¼ cup
Instant coffee granules 2 tbsp
Hot water 1 tbsp
Chocolate syrup 1/2 cup
Method
In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and up the sides of prepared pan. Soak gelatin in ¼ cup water and heat on very low till dissolved. Set aside to cool a little. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in cream. Spoon half of the mixture into another bowl and set aside. Add half of gelatin mixture. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. Add remaining gelatin mixture. Spoon the chocolate mixture over crust. Top with the reserved cream cheese mixture. Freeze until set.
Cream cheese, softened 8 oz
Condensed milk 1 can
Vanilla essence 1 tbsp
Cream 2 cups
Gelatin 2 tbsp
Water ¼ cup
Instant coffee granules 2 tbsp
Hot water 1 tbsp
Chocolate syrup 1/2 cup
Method
In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and up the sides of prepared pan. Soak gelatin in ¼ cup water and heat on very low till dissolved. Set aside to cool a little. In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in cream. Spoon half of the mixture into another bowl and set aside. Add half of gelatin mixture. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. Add remaining gelatin mixture. Spoon the chocolate mixture over crust. Top with the reserved cream cheese mixture. Freeze until set.
