INGREDIENTS FOR COFFEE CREAM:
2 tablespoons of instant coffee
4 tablespoons of sugar
2/3 cup of hot water
1 1/2 teaspoons of gelatin
1/4 cup of water
ADDITIONALLY:
dark chocolate for decoration
Line the bottom of a 24 cm diameter cake tin with baking paper. Grease the sides with oil to prevent the cheesecake from sticking (you can also use a springform pan with a glass bottom and silicone sides).
Crush the biscuits in a blender, then add the butter and mix thoroughly until the consistency of wet sand is obtained. We put it on the bottom, smooth it out and press it down.
The cottage cheese should be at room temperature. Pour gelatin with water, mix and leave to swell. Then heat it up for a while, e.g. in the microwave. Mix and leave to cool.
Melt the chocolate over a water bath and leave to cool slightly. Add about 50 ml of cream and mix thoroughly. Then add a spoonful of cottage cheese and mix again. Mix the cottage cheese and slowly add the chocolate mass.
Mix the cream until stiff and add it to the cheese mass. While mixing at low speed, pour in the gelatin in a small stream. Spread the cheese mixture onto the biscuits.
We prepare gelatin in the same way as described above. Mix the coffee with sugar and a small amount of hot water (about 4 tablespoons) until stiff foam. Then, while mixing, add the remaining hot water and gelatin in a small stream. Pour the foam over the cheesecake and put it in the fridge for a few hours or overnight. Serve sprinkled with grated dark chocolate.
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