We are celebrating Victoria Day weekend in Canada and next weekend is Memorial Day long weekend for our neighbours. I have the Perfect Summer dessert for you because there is no cooking required unless you consider melting the butter. This is one of my family’s favourite sweet treat, a recipe I found a long time ago; before Dairy Queen, before M&M and before the supermarkets had frozen goodies.
Don’t you love to have a dessert tucked in the freezer for that special meal? This has been my tried and true recipe since the 70s.
It was at one of our family gatherings, so many years ago when we were young and foolish. Sisters, brothers, nieces and nephews, grandparents enjoying a meal together; my dear brother-in-law whispered to the kids they should chose another dessert instead of the Frozen Mocha Cheesecake because it did not turn out good this year. I wonder if anyone there remembers this.
Every time I make and serve this cake, this story comes to mind. Writing about food and recipes always brings back memories of a certain place, a special person, an event; and I relive the moment for a few seconds. I think that is what I enjoy the most about food blogging.
It is an easy and a win win recipes. You don’t have coffee liqueur, that’s OK, substitute with 1/4 cup strong coffee and if you have chocolate liqueur, use that instead of chocolate syrup. It all works because over the years I’ve tried it all. I even made this with Kirsh and cherry juice for a pink Easter sensation.
"Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute." Jeff Smith. Do not judge me for quoting him. Whatever he was this is a great line.
Mme Benoit said: “I feel a recipe is only a theme, which an intelligent cook can play each time with variation.”
I say Nothing is written in stone when it comes to cooking. Be brave and create.
Frozen Mocha Cheesecake
- 1 1/4 cups chocolate wafer crumbs
- 1/4 cup sugar
- 1/4 cup butter, melted
- 8 ounces cream cheese, softened
- 14 ounces condensed milk, sweetened
- 1/4 cup chocolate syrup
- 1/4 cup coffee liqueur
- 2 cups whipped cream.
Combine together cookie crumbs with butter and sugar.
Pat evenly on bottom and sides of an 9 inch spring form pan.
Cream together cream cheese,milk,chocolate syrup and coffee liqueur.
Fold in whipped cream.
Spread over crust.
Freeze at least 6 hours.
Garnish with chocolate covered coffee beans.
Remove from freezer 20 minutes before serving.
Set the crust in the freezer while making your filling.
Decorate with chocolate coated strawberries.
This is lovely topped with some of the crumbs you used to make your crust.
Perfect with chocolate syrup and coffee if you prefer to eliminate alcohol.
Thank you for taking the time to read me and thank you for adding a few words. Wishing you all a happy long weekend.