Chocolate coffee cheesecake: a perfect, tasty combination

published on 5 September, 2018 at 09:35

Ingredients:
Crust:
250g graham crackers
120g melted butter

Filling:
250g mascarpone
250ml vegetable cream, already sweetened
100g powdered sugar
10g gelatin leaves
1 cup espresso coffee (70ml)
1 tablespoon soluble coffee (10g)
30g chopped chocolate

18 to 20cm springform pan

Directions:

Crust: Blend the biscuits, mix them with the melted butter and press them into the bottom of the mold.
Filling: place the gelatin leaves in cold water for 10 minutes. In a saucepan pour a cup of coffee and some soluble coffee, melt. Then melt the gelatine too. In a bowl, mix mascarpone and powdered sugar. In another bowl, whip the cream and add the two mixtures. Finally pour the coffee.
Create the cake as shown in the video, alternating chopped chocolate. Refrigerate for at least 2 hours before serving.

Video: https://www.youtube.com/watch?v=gPo2cncoxf8

Love Kitchen 5.155 video • 1.121 photo

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