Cooking description:
If you have never made a coffee cheesecake, then this recipe is definitely for you. It is very easy to prepare and the result is amazing. Follow our step-by-step recipe and recommendations and have fun cooking.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Dairy / Cheese / Mascarpone
Dish: Desserts / Sweet
Ingredients:
- Chocolate cookies - 114 grams
- Milk - 120 Milliliters (100 ml. - for cheesecake, 20 ml. - for making chocolate ganache)
- Cheese "Mascarpone" - 150 Grams
- Gelatin - 10 Grams
- Sugar - 100 Grams
- Butter - 50 Grams
- Sour cream - 100 Grams
- Cream - 100 grams (10% fat)
- Vanilla sugar bag - 1 Piece
- Ground coffee - 2 Teaspoons (with a slide, ready-made coffee - 85 ml.)
- Chocolate - 20 grams (optional, for decoration)
Servings: 4-5
How to make a No-Bake Coffee Cheesecake
Prepare your ingredients.
Put cookies and butter in a blender bowl, punch into crumbs.
Put the cookie crumbs with butter in a mold, tamp, put in the cold, you can in the freezer. The recipe uses a split ring with a diameter of 16 cm.
Soak gelatin in milk until swollen.
Whisk the mascarpone, cream, vanilla sugar, sour cream, sugar with a mixer.
Beat until fluffy until the mixer leaves a clear, raised mark.
Prepare ground coffee.
Make strong coffee without throwing away the coffee cake. Refrigerate to room temperature. If you brew coffee in a Turk, then just chill it completely.
While stirring, heat the milk and gelatin to about 60 degrees, until the gelatin dissolves. Refrigerate to room temperature.
Pour the gelatinous mass into the creamy cheese mixture, whisk.
Pour in coffee, whisk.
Add coffee pomace, whisk. There were embarrassment that it would settle to the bottom, but the fears were not confirmed, they were evenly distributed throughout the mass.
Pour the resulting coffee-creamy cheese mass into the mold. Put in the cold for 3-4 hours to harden.
Gently remove the cheesecake from the mold by using a knife or pastry spatula to go along the walls of the mold. This completes the coffee cheesecake. It can be sprinkled with grated chocolate, cocoa, or chocolate ganache.
To make chocolate ganache, take about 20 grams of chocolate, pour in 1-2 tbsp. spoons of milk. Melt the chocolate in short pulses of 10 seconds in the microwave.
Stir the chocolate mass, cool slightly so that it is moderately viscous, transfer to a pastry bag.
Apply the chocolate mesh to the cheesecake.
Pour coffee and enjoy your coffee cheesecake. It is completely savory, refreshing, just bliss!
Chef's advice:
The recipe is designed for a mold with a diameter of 16 centimeters.