Coffee cheesecake, the ultimate recipe for your summer breakfast…
Friends of Granny Tricks, I don’t know about you, but for us there is no good morning without coffee and cookies! A few days ago, however, we woke up with a craving for dessert , so we wondered: but is there something that can satisfy this need for sweetness, without giving up our breakfast routine? On second thought, here’s the epiphany: coffee cheesecake without baking!
Ingredients :
For the base:
- 200g (7 oz or about 2 cups) plain cookies/biscuits (e.g., graham crackers, digestive biscuits)
- 30g (1/4 cup) unsweetened cocoa powder
- 120g (1/2 cup) unsalted butter, melted
For the filling:
- 130g (1/2 cup) strong brewed coffee, cooled
- 12g (4 sheets) gelatin
- 250g (1 cup) heavy cream (double cream)
- 500g (17.6 oz) cream cheese, room temperature
- 150g (3/4 cup) granulated sugar
For decoration:
- 3 tablespoons dark chocolate shavings
How to prepare Coffee cheesecake:
- In a mixer finely chop the cookies and pour them into a bowl. Incorporate 20 g of cocoa, add the melted butter and mix well.
- Line a 22-cm mold with baking paper, both the base and the circumference, pour in the cookie mixture and, helping yourself with the back of a spoon, compact it well, leveling it out.
- Refrigerate for at least 30 minutes.
- In a small bowl with cold water, soak the isinglass for 10 minutes.
- In the meantime, prepare the mocha and, as soon as the coffee is ready, pour it into a still-boiling container.
- At this point squeeze the isinglass and combine it with the coffee, swirling vigorously to dissolve it.
- Prepare the filling by working the spreadable cheese with the sugar, first with a spatula and then with electric whips until creamy.
- Then add the coffee with the isinglass and incorporate it perfectly.
- Whip the fresh cream and insert it to the cheese filling, stirring gently from the bottom up to prevent it from coming apart.
- Take the base back from the refrigerator, pour in the cream you have prepared, level it thoroughly and place in the refrigerator for at least 6 hours.
- When the time has elapsed, remove the mold and sprinkle it with the remaining bitter cocoa and dark chocolate curls.
Bon Appétit!
