Ingredients Jump to Instructions ↓

  1. Ingredients (serves 12)

  2. 12 x 1cm-thick slices chocolate sponge roll

  3. 100g milk chocolate, chopped

  4. 250g cream cheese, softened

  5. 1/3 cup brown sugar

  6. 2 egg yolks

  7. 1 teaspoon espresso coffee powder

  8. 2 teaspoons boiling water

  9. 1/4 cup cream

  10. whipped cream and cocoa powder, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 150°C. Cut 24, 2cm-wide, 10cm-long strips of baking paper. Arrange 2 in a cross pattern in each hole of a greased 12 x 1/2-cup capacity muffin pan. Press sponge slices into holes, trimming if needed.

  2. Place chocolate into a small heatproof microwave-safe bowl. Microwave on MEDIUM (50%) power for 3 minutes, stirring every minute, or until smooth. Cool slightly.

  3. Using an electric mixer, beat cream cheese and sugar until smooth. Add chocolate. Beat well. Stir in egg yolks. Dissolve coffee in water. Add to chocolate mixture with cream. Mix well.

  4. Spoon filling over sponges. Bake for 15 to 20 minutes or until just set. Turn oven off. Leave door ajar for 2 hours. Refrigerate until chilled. Lift cheesecakes from pan.

  5. Top with cream. Dust with cocoa. Serve.


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