Mocha Crunch Cheesecake

By Food Fusion · 300 min

Ingredients

Instructions

1. In a food processor, chop the digestive biscuits well.
2. Add the melted butter and cocoa powder and chop until fully combined.
3. Press the crumbs firmly into an even layer in a 7-inch springform pan and chill until set.
4. Melt the mocha crunch cones in a bowl, then chop the empty cones finely in the processor and set aside.
5. In a bowl, beat the whipping cream on medium speed for 4-5 minutes, add the icing sugar and beat to stiff peaks.
6. In another bowl, whisk the cream cheese, melted mocha crunch, dissolved coffee, and melted dark chocolate until smooth.
7. Fold the chopped cones into the whipped cream.
8. In a small bowl, mix the hot water and gelatin powder well, then stir it into the cream cheese mixture.
9. Spread the cream cheese mixture evenly over the biscuit base, tap the pan a few times, and refrigerate for 8-10 hours.
10. For the ganache, microwave the dark chocolate and cream in a jug for 60 seconds, checking in between until smooth.
11. Remove the cheesecake from the pan, pour the ganache over it, spread evenly, and chill for 30 minutes.
12. Unmould, decorate with cone crumbs and chocolate chips, and serve.

Summarized from Food Fusion's video. Watch it for the details.

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CreamCream cheeseChocolateDark chocolateBiscuit