Coffee cheesecake: the recipe for a fresh and creamy dessert without cooking

Step 1

To prepare the coffee cheesecake, first collect the cocoa biscuits in a food processor1and chop finely.

step 2

Place the crushed cookies in a bowl and pour in the warm, melted butter2.

step 3

Mix everything until well blended3.

Step 4

Line the bottom and sides of a 24 cm diameter springform pan with baking paper. Pour the resulting mixture into it and compact it well with the back of a spoon4. Place in the refrigerator and let it harden for about an hour.

Step 5

Soak the gelatine in cold water for 10 minutes5.

Step 6

Whip the fresh cream with the icing sugar6.

Step 7

Add the cream cheese and mix again with the whisk7.

Step 8

Heat the sweetened moka coffee, add the well-squeezed gelatin and melt over low heat; let it cool and pour the resulting mixture over the cream cheese and cream8.

Step 9

Turn on the electric whisk and beat well9.

Step 10

Pour the cream onto the sponge cake base, smooth the surface well10and place in the fridge for at least 5 hours to harden.

Step 11

After the resting time, turn the cheesecake out onto a serving plate and sprinkle the surface with bitter cocoa powder11.

Step 12

Let the cheesecake stand at room temperature for a few minutes to make it creamier12.

Step 13

Cut into slices and serve your coffee cheesecake13.

storage
The coffee cheesecake will keep in the fridge, tightly covered with cling film, for a maximum of 3 days . If you want, you can also freeze it whole or in portions. In any case, we recommend defrosting it little by little and leaving it in the fridge overnight.