A cake that is so simple, yet so good! It’s no wonder, considering that it contains many people’s favorite foods – coffee and chocolate.
Chocolate Coffee Cheesecake ingredients:
170 grams of Digestive cookies,
85 grams of butter,
560 grams of cream cheese,
160 grams of sugar,
14 grams of gelatin,
6 tablespoons of water,
120 milliliters of strong black coffee,
450 milliliters of milk sweet cream,
2 whipped cream,
1 tablespoon of powdered sugar,
100 grams of dark chocolate.
Preparation
For the base of the ground biscuits, mix it with melted butter, mix everything well with your hand, then press the mixture into the bottom of a mold with a diameter of 20 cm. Press everything with a spoon once more to level the surface. Leave the mold with the base in the refrigerator while you prepare the rest.
Mix the gelatin with cold water and let it soak. Brew the coffee and mix the cheese with the sugar so that you get a creamy mixture. After a few minutes when the gelatin has soaked, gently heat the filtered coffee again and put the gelatin in it and stir until it dissolves. In another bowl, whip the sweet sour cream with whipped cream and powdered sugar. It should be firm, but be careful not to overmix it. Slowly pour the coffee into the container with the cheese and mix everything briefly, then add the sweet cream and gently mix it with a whisk until you get a uniform mixture.
Separate one third of the total mixture into a smaller container. Add the chocolate that you previously melted in the microwave to the remaining amount, then mix it in gently with a whisk. I melt it by opening the microwave every 30 seconds and stirring it a little so that it melts equally everywhere. First put the dark cream on the cooled base and level it. Leave it to cool for about 20 minutes to harden before applying the light cream. After that, apply the white cream and smooth everything again and let it cool for a minimum of 3 hours, preferably overnight. Decorate as desired.
source: Sweet Life by Karla
