Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. Melted butter, to grease

  3. 250g pkt Arnott's Choc Ripple biscuits

  4. 80g unsalted butter, melted

  5. 250g pkt cream cheese, at room temperature

  6. 250g pkt light cream cheese, at room temperature

  7. 155g (3/4 cup) caster sugar

  8. 300g ctn sour cream

  9. 3 eggs

  10. 2 tbs fresh lemon juice

  11. 100g milk chocolate, coarsely grated

  12. 375ml (11/2 cups) thickened cream

  13. Mocha sauce

  14. 250ml (1 cup) pouring cream

  15. 100g dark chocolate, coarsely chopped

  16. 2 tsp instant coffee granules

Instructions Jump to Ingredients ↑

  1. Preheat oven to 160°C. Grease a round 22cm (base measurement) springform pan with melted butter. Line the base with non-stick baking paper.

  2. Process biscuits in a food processor until finely crushed. Transfer to a bowl. Make a well in the centre. Stir in butter. Press over base of prepared pan. Place in the fridge to chill.

  3. Meanwhile, use an electric beater to beat the combined cream cheese and sugar in a bowl until light and fluffy. Beat in the sour cream until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in lemon juice. Pour over the biscuit base. Sprinkle with the chocolate. Use a knife to stir to create a swirled effect. Place the pan on a baking tray. Bake for 45-50 minutes or until just set. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, until cooled completely. Place in the fridge to chill.

  4. Meanwhile, to make the mocha sauce, bring the cream almost to the boil in a saucepan over medium-low heat. Remove from heat. Add chocolate and coffee. Set aside for 1 minute. Stir until smooth. Set aside to cool slightly.

  5. Beat the thickened cream until soft peaks form. Spread over the cheesecake. Serve with the mocha sauce.


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