- 1 1/2 teaspoon gelatine
- 2 tablespoon hot water
- 250 gram packet cream cheese, chopped at room temperature
- 1/4 cup caster sugar
- 1/2 cup thickened cream
- 1/3 cup ground plunger coffee
- 1 teaspoon vanilla extract
- cocoa for dusting
- coffee beans, to serve
- 125 gram butternut snap biscuits
- 90 gram butter, melted
- 1Lightly grease 6 holes of a muffin pan. Line each hole with 2 thin strips of baking paper, crossing at the base. Paper should extend 2cm above the rims.
- 2Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined.
- 3Divide mixture between muffin pan holes. Press firmly over base. Chill for 15 minutes until firm.
- 4FILLING: Meanwhile, in a small jug, whisk gelatine briskly into to hot water with a fork until dissolved. Cool slightly.
- 5In a bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat in cream, coffee and vanilla. Whisk in gelatine mixture.
- 6Pour mixture evenly over bases. Chill for 3 hours or overnight. Remove cheesecakes from pan by pulling paper strips. Dust with cocoa and top with coffee beans.
These are best made the day before serving. If you prefer, you can use plain chocolate biscuits for the base. These cheesecakes can also be accompanied with thick cream. Makes 6
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