Creamy, chocolatey, & irresistibly delicious! This Mocha Crunch Cheesecake is the perfect sweet treat—easy to make and loved by everyone. Try it today and enjoy a WOW bhara bite! #foodfusion #wowbharadesserts #wowbharabite #happycookingtoyou #dessertlover
Ingredients:
-Digestive biscuits 170g
-Makhan (Butter) melted 70g
-Cocoa powder 1 tbs
-Omore mocha crunch 5 cones
-Whipping cream 250ml
-Icing sugar ⅓ cup
-Cream cheese 250ml
-Instant Coffee 1 tbs (Dissolve in 2 tbs water)
-Dark chocolate (melted) 80g
-Hot water 1 tbs
-Gelatin powder 1 tbs
Prepare Dark Chocolate Ganache:
-Dark Chocolate 80g
-Olper’s Cream 80ml
Direction:
-In a chopper, add digestive biscuits & chop well.
-Add melted butter, cocoa powder, chop until well combined.
-In a 7-inch spring form baking pan, add crumbled biscuits & press firmly to create an even layer & refrigerate it until set.
-Empty mocha crunch cone in a bowl & let it melt.
-Add empty cones in a chopper, chop well & set aside.
-In a bowl, add whipping cream, beat on medium speed for 4-5 minutes, add icing sugar & beat until stiff peaks forms.
-In another bowl, add cream cheese, melted mocha crunch, coffee mixture, melted chocolate, whisk until well combined.
-Transfer it to a whipped cream, add chopped cones & mix well.
-In a small bowl, add hot water, gelatin powder & mix well.
-Transfer it to a cream cheese mixture & mix well.
-Now add the cream cheese mixture over the biscuit base & spread evenly.
-Tap a few times, refrigerate for 8-10 hours.
Prepare Dark Chocolate Ganache:
-In a jug, add Dark chocolate, cream, & microwave for 60 seconds, check in between
-Takeout cheesecake, pour ganache & spread evenly then let it set for 30 minutes in refrigerator
-Now demold it & decorate it with cone crumbs & chocolate chips then serve!
