Mocha crème brûlée cheesecakes

mocha crème brûlée cheesecakes


Crème brûlée filling


1.Preheat oven to 160°C (140°C fan-forced). Grease 20cm x 30cm lamington pan, line base and sides with baking paper, extending paper 5cm over long sides.
2.Combine butter, chocolate, sugar, the water and liqueur in small saucepan. Stir over low heat until smooth.
3.Transfer mixture to small bowl, cool 10 minutes. Whisk in sifted flour and cocoa, then egg yolk. Pour mixture into pan, bake about 20 minutes. Cool in pan.
4.Cut six rounds from cake large enough to cover bases of six ¾ cup (180ml) heatproof dishes.
5.Make crème brûlée filling by sprinkling gelatine over the water and liqueur in small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves, add coffee, stir until dissolved. Cool 5 minutes.
6.Beat cheese, sugar and extract in medium bowl with electric mixer until smooth; beat in cream. Add coffee mixture, beat until smooth. Divide filling among dishes, refrigerate 3 hours or overnight.
7.Preheat grill on highest setting. Sprinkle extra sugar evenly over cheesecakes. Using finger, press gently onto surface of cheesecakes, place under grill until tops have caramelised.

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