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Mocha Cheesecake

Mocha Cheesecake

Great as a dessert, this is sure to go down a treat.

Serves: 12

Level: easy

Prep Time: 10 minutes
Cook Time: 130 minutes (includes 2 hours to set)


  • 53ml (3tbsp) Camp Coffee
  • 100g (4oz) butter, melted, plus a little extra for the tin
  • 200g (7oz) chocolate digestive biscuits
  • 50g (2oz) soft cheese
  • 50g (2oz) icing sugar
  • 200ml (7oz) double cream
  • 25g (1oz) grated chocolate


  1. 1. Line the base and sides of a 20cm loose-bottomed tin with baking parchment.
  2. 2. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter.
  3. 3. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.
  4. 4. Put the soft cheese, icing sugar and Camp Coffee in a bowl then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined.
  5. 5. Tip the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula, sprinkle with the grated chocolate then leave to set in the fridge for 2 hours or overnight.
  6. 6. Bring the cheesecake to room temperature about 30 minutes before serving.

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