Tuesday, 28 July 2015

Mocha Almond Cheesecake Slice

This can be used as a dessert or as a slice. The base which contains stale chocolate brownie or cake crumbs is softer than the more usual biscuit crumb base but firm enough to support the filling. I make the filling firmer than is usual for a cheesecake so that it will slice and hold  when cut into small pieces.

 For a dessert option cut the slice in to longer fingers and either dust with the cocoa mix and some chopped almonds or for a more indulgent version pour a little chocolate ganache over the slice and serve with some some cream.

Cut it into smaller pieces for an indulgent slice.

For a rich and indulgent dessert add chocolate sauce and cream

Mocha Almond Cheesecake Slice
90 g butter, melted
2 cups chocolate cake crumbs (350 g)
1 cup almond meal
1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
1 teaspoon vanilla extract

Chopped almonds
Chocolate ganache
250 g butter, soft
250 g cream cheese
1 teaspoons vanilla extract
1/4 – 1/2 teaspoon coconut essence
1 cup caster sugar
2 teaspoons gelatine
1/2 cup boiling water
½ cup almond meal

Cocoa Dust
1 tablespoon Dutch cocoa
1 tablespoon icing sugar


Combine all ingredients and mix well.
 Press into a lined slice tin and press down firmly. Place in fridge.

Sprinkle gelatine over the boiling water and allow the gelatine to dissolve /soften.
Place butter, cream cheese, sugar,1/4 teaspoon coconut essence, vanilla and gelatine mixture into a bowl. Beat until smooth.
Stir in ground almonds and taste. Add the remaining ¼ teaspoon of almond essence if desired.
Spread topping over biscuit base and return to the fridge to set.
When set cut into fingers or small pieces and dust with the cocoa dust.
Scatter chopped almonds over the top

Cocoa Dust

Combine icing sugar and cocoa together. Use a fine sieve to lightly dust the surface of the slice.

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