Ingredients Jump to Instructions ↓

  1. 1 tablespoon instant coffee

  2. 1 tablespoon hot 200 g Arnotts Choc Ripple

  3. 125 g butter,

  4. 200 g milk chocolate, coarsely

  5. 2 x 250 g packets cream cheese, at room

  6. 1 x 395 g can of condensed

  7. 250 mL thickened

  8. 1 x 600 mL bottle thickened cream,Shaved dark chocolate, to

Instructions Jump to Ingredients ↑

  1. Release base from 22 cm pan and grease with butter. Line the base with greaseproof paper, allowing the edges to overhang and secure back into pan.

  2. Combine the coffee and hot water and set aside to cool.

  3. Place the biscuits in the bowl of a food processor until finely crushed, blend in the butter and then transfer to the pan.

  4. Use the back of a spoon to spread and press firmly into base. Cover with plastic wrap and refrigerate for 30 minutes.

  5. Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir with a metal spoon until the chocolate melts and is smooth, then set aside for 5 minutes to cool.

  6. Place the cream cheese, condensed milk and 250 mL of cream into a bowl and process until mixture is smooth.

  7. Add the chocolate and coffee mixture to the cream cheese mixture and process until well combined.

  8. Pour the mixture into the pan and use the back of a spoon to smooth the surface. Place in freezer for 8 hours or until firm.

  9. Remove cheesecake from freezer and set aside for 20 minutes to stand.

  10. Beat the 600 mL extra cream until soft peaks form. Spread the cream over the cheesecake and top with shaved chocolate to serve.


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