Coffee Cheesecake
The coffee cheesecake recipe: an easy cold coffee flavored cake in a version without gelatin faster and easier. It is a cheesecake made with Philadelphia cheese, mascarpone, cream and coffee, both soluble and mocha with a base of crumbled biscuits (but also crackers) mixed with butter (or margarine). It is very simple because it does not contain gelatin so the resting time is shorter but the consistency of the slice is perfect. Among the cold coffee cakes, this is one of the most delicious also because the top coating is made with white chocolate and coffee for an intense but well-balanced flavor. Just like the Nutella Cheesecake, you can freeze it and keep it for up to a month, so you will always have a good supply to serve at the right time. The taste of the cream cheese is delicate as in the baked cheesecake, it is delicate and the creamy texture is perfect to be a dessert at the end of a meal. You'll love it!
Ingredients
200 g biscuits100 g butter400 g whipping cream100 g mascarpone cheese100 g cream cheese60 ml coffee (from the mocha)2 teaspoons instant coffee80 g icing sugar80 g white chocolate1 tsp instant coffee100 ml liquid cream
Procedure
Take the biscuits and chop them finely, mix them with the melted butter and put them inside a removable ring pan lined on the bottom with parchment paper. Level with a spoon and keep in the fridge for 30 minutes. Prepare the filling by whipping the cream together with the cold coffee, instant coffee, then add the Philadelphia cheese, sugar and mascarpone, whipping well. Put the cream on the biscuit base and then level with a spoon. Let's leave the coffee cheesecake for 1 hour in the fridge! Melt the chocolate, cream and instant coffee in a bain-marie or microwave, let it cool then pour over the cold cake from the fridge and again in the mold. Let it cool for 2 hours, preferably 4 hours, and then take it out. Take it out of the mold, add a little bitter cocoa, a few coffee beans and serve.
The coffee cheesecake recipe: an easy cold coffee flavored cake in a version without gelatin faster and easier. It is a cheesecake made with Philadelphia cheese, mascarpone, cream and coffee, both soluble and mocha with a base of crumbled biscuits (but also crackers) mixed with butter (or margarine). It is very simple because it does not contain gelatin so the resting time is shorter but the consistency of the slice is perfect. Among the cold coffee cakes, this is one of the most delicious also because the top coating is made with white chocolate and coffee for an intense but well-balanced flavor. Just like the Nutella Cheesecake, you can freeze it and keep it for up to a month, so you will always have a good supply to serve at the right time. The taste of the cream cheese is delicate as in the baked cheesecake, it is delicate and the creamy texture is perfect to be a dessert at the end of a meal. You'll love it!
Ingredients
200 g biscuits
100 g butter
400 g whipping cream
100 g mascarpone cheese
100 g cream cheese
60 ml coffee (from the mocha)
2 teaspoons instant coffee
80 g icing sugar
80 g white chocolate
1 tsp instant coffee
100 ml liquid cream
Procedure
Take the biscuits and chop them finely, mix them with the melted butter and put them inside a removable ring pan lined on the bottom with parchment paper. Level with a spoon and keep in the fridge for 30 minutes. Prepare the filling by whipping the cream together with the cold coffee, instant coffee, then add the Philadelphia cheese, sugar and mascarpone, whipping well. Put the cream on the biscuit base and then level with a spoon. Let's leave the coffee cheesecake for 1 hour in the fridge! Melt the chocolate, cream and instant coffee in a bain-marie or microwave, let it cool then pour over the cold cake from the fridge and again in the mold. Let it cool for 2 hours, preferably 4 hours, and then take it out. Take it out of the mold, add a little bitter cocoa, a few coffee beans and serve.
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