Coffee Cheesecake

Cheesecake with coffee aroma and with chocolate decor – you will enjoy this simple recipe. The cake with cookies and cream cheese is delicious and quick to cook, and its beautiful marble chocolate decor is just exquisite. 


COFFEE CHEESECAKE RECIPE

Ingredients(~ 10 servings)

  • 200 g of Cookies
  • 50 g of Dark Chocolate
  • 120 g of Butter
  • 500 g of Cream cheese (like Philadelphia)
  • 500 ml of Whipping cream
  • 200 g of Sugar
  • 130 ml of Strong coffee
  • 17 g of Gelatin
  • 80 g of White Chocolate for decoration
  • 40 g of Black Chocolate for decoration

Instructions

Making the base

Grind the cookies finely in a blender, transfer to a large bowl. Melt the butter, pour into the ground cookies. Mix well. Chop 50 g of dark chocolate into pieces with a knife. Add into the bowl with cookies, mix.

Put a metal mold (diameter 23 cm) on the dish for serving the cake (since the diameter is large, it will be difficult to move the whole cake to another plate). Put the mixture of cookies with chocolate and butter into the form. Tap intensely with a spoon until it’s dense; put the form in the refrigerator for 30 minutes.

Making gelatin

Pour some cold water in a bowl. Dip the gelatin leaves into the water one by one, leave to swell for 10 minutes. Alternatively, if using powder gelatin, follow the instructions on the package.

Pour 50 ml of whipping cream in a small saucepan, warm the cream on a slow fire without boiling, remove from heat. Squeeze out the swollen gelatin, put in warm cream, mix well until gelatin completely dissolves.

Making the cream

Cool the remaining cream, pour it into a cold bowl. Add sugar, whip the cream until sugar completely dissolves.

Put the cream cheese in a bowl, add cold coffee, mix well, add whipped cream, add warm gelatin at the end. Stir until smooth.

Assembling the cheesecake

Remove the base from the refrigerator. Pour the cream over the biscuits, wait 2-3 minutes to level the surface. Put the cake in the fridge for 3-4 hours.

Remove the cake from the refrigerator. Warm up the walls of the form with a hot hairdryer- the gelatin will melt slightly, and you will easily remove the form. The cake is ready.

Making the decoration

Melt the black and white chocolate separately on a water bath or microwave. Put the cake form on a sheet of baking paper. Pour the white chocolate into the form and spread it evenly. Gather black chocolate in a spoon and pour a thin stream of spiral patterns on the white chocolate. Use a toothpick to create a marble pattern. Circle a toothpick around the edge of the form. Put the chocolate to cool in the refrigerator for 30-40 minutes.

Put the decoration on the cake. Gently heat and glue the chocolate to the cake with a hot hairdryer.

Coffee Cheesecake (No Bake)
    Cheesecake with coffee

    Coffee Cheesecake

    Servings: 8

Ingredients

  • 200 g of Cookies
  • 50 g of Dark Chocolate
  • 120 g of Butter
  • 500 g of Cream Cheese (like Philadelphia)
  • 500 ml of Whipping cream
  • 200 g of Sugar
  • 130 ml of Strong coffee
  • 17 g of Gelatin
  • for decoration
  • 80 g of White Chocolate
  • 40 g of Black Chocolate

Instructions

  1. Grind the cookies in a blender, put into a bowl. Melt the butter, pour into the ground cookies, mix. Chop 50 g of dark chocolate, add to the cookies, mix. Put the form (diameter 23 cm) on the dish. Put the cookies with butter into the form. Tap intensely with a spoon until it's dense; put the form in the refrigerator for 30 minutes.
  2. Dip the gelatin leaves into the cold water one by one, leave to swell for 10 minutes (or follow the instructions on the package). Pour 50 ml of cream in a saucepan, warm it without boiling, remove from heat. Squeeze out the swollen gelatin, put in warm cream, mix well until gelatin completely dissolves.
  3. Whip the remaining whipping cream with sugar, until sugar completely dissolves. Put the cream cheese in a bowl, add cold coffee, whipped cream, and warm gelatin at the end. Stir until smooth.
  4. Remove the base from the refrigerator. Pour the cream over, wait 2-3 minutes to level the surface. Put the cake in the fridge for 3-4 hours. Remove the cake from the refrigerator, remove the form.
  5. Melt the black and white chocolate separately on a water bath or microwave. Put the cake form on a sheet of baking paper. Pour the white chocolate into the form and spread it evenly. Gather black chocolate in a spoon and pour a thin stream of spiral patterns on the white chocolate. Use a toothpick to create a marble pattern. Circle a toothpick around the edge of the form. Put the chocolate to cool in the refrigerator for 30-40 minutes. Put the decoration on the cake. Gently heat and glue the chocolate to the cake with a hot hairdryer.
    coffee cheesecake, no bake coffee cheesecake