This recipe is from Yummy Magazine (March 2009)
Ingredients
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[quantity] => 125.00
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[method] => melted, cooled
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[quantity] => 2.00
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)
-
250 grams plain chocolate biscuits crushed
-
100 grams unsalted butter melted
For the filling
-
250 grams cream cheese chopped
-
1/2 cup caster sugar
-
300 grams sour cream
-
125 grams XOXOLAT 71% dark chocolate melted, cooled
-
2 teaspoons instant coffee
-
1/4 cup just-boiled water
-
1 1/2 tablespoons gelatin
-
cream and chocolate grated
Recipe Method
1.
Line 18 medium
muffin pan recesses with 2 strips of baking paper, crossing at the center. Combine biscuit and melted butter in a bowl.
2. Place 1 tablespoon of biscuit mixture into each muffin hole and press down firmly with a glass or small bottle. Chill for 20 minutes until firm.
Make the filling:
1. In a bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Blend in sour cream and melted chocolate. Set aside.
2. Dissolve coffee in water then whisk in gelatin vigorously until dissolved. Beat into chocolate mixture. Pour into recesses.
3. Chill cheesecakes for at least 2 hours or overnight. To remove, lift out a pan using paper strips. Serve topped with cream and grated chocolate.
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