Freeze Mocha Cheesecake Recipe

Ingredients:

 

CRUST:

• Butter (or hard margarine) 1/2 cup 125 mL
• Graham cracker crumbs 1 1/2 cup 375 mL
• Granulated sugar 1/4 cup 60 mL
• Cocoa, sifted if lumpy 1/4 cup 60 mL

 

FILLING:

 

• Block of cream cheese, softened 8 oz. 250 g
• Can of sweetened condensed milk 11 oz. 300 mL
• Chocolate ice cream topping 2/3 cup 150 mL
• Instant coffee granules 1 tbsp. 15 mL
• Hot water 1 tsp. 5 mL
• Whipping cream 1 cup 250 mL

 

METHOD:

 

1. Crust:

 

Melt butter in medium saucepan on medium. Remove from heat. Add next 3 ingredients. Stir well. Reserve 1/2 cup (125 mL) for topping. Press firmly in bottom and 1 inch (2.5 cm) up side of ungreased 9 inch (22 cm) springform pan.

 

2. Filling:

 

Beat cream cheese in medium bowl until smooth. Add condensed milk and ice cream topping. Mix well.

 

Dissolve coffee granules in hot water. Add to cream cheese mixture. Stir.

 

Beat whipping cream in medium bowl until soft peaks form. Fold into cream cheese mixture. Spread evenly in crust. Sprinkle with reserved crumb mixture. Freeze until firm. Cuts into 8 wedges.

 

1 wedge: 585 Calories; 37.7 g Total Fat (10.5 g Mono, 1.9 g Poly, 22.5 g Sat); 113 mg Cholesterol; 58 g Carbohydrate; 2 g Fibre; 8 g Protein; 334 mg SodiumSee More

Categories: Cakes