Get ready for a cheesecake that’s like a coffee lover’s dream. Think creamy cheese meets that amazing coffee aroma – it’s like a wake-up call for your taste buds! Trust me, it’s a little odd but totally delicious when you dive into this cake.
- About 3 ounces of biscuits
- 3 tablespoons of melted butter
- 2 tablespoons of water
- 0.2 ounces of gelatin
- 1.75 ounces of black coffee
- 8.8 ounces of cream cheese
- 3.2 ounces of condensed milk
- 0.07 ounces of vanilla extract
- 6.3 ounces of whipping cream
- 1.8 ounces of dark chocolate
- For the glaze layer:
- 0.17 ounces of gelatin
- 1 ounce of water
- 3.5 ounces of coffee water
Mix the melted unsalted butter with crushed biscuits, press it into the bottom of a mold, and chill it in the fridge.
Soak powdered gelatin in water until it swells. (Same goes for leaf gelatin.)
Whip the cream cheese until it’s soft, then blend it with condensed milk and vanilla. In another bowl, whip the whipping cream, mix everything together, add melted gelatin, and blend thoroughly.
Adjust the coffee amount to your liking, especially if it’s for kids.
Split the mixture into two bowls, add melted dark chocolate to one bowl, mix well, and put it into the mold. Chill it for 20 minutes. Keep the rest at room temperature.
After 20 minutes, add the remaining mix to the mold, lightly blend it with a spatula, and refrigerate it for 2 hours.
Once you’ve glazed the cake, let it set in the fridge before taking it out of the mold and serving.
For the coffee, I use black coffee packets weighing 0.35 ounces each. If it’s not enough, you can brew more coffee at home or add hot water and let it cool.
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