Coffee cheesecake, the ultimate recipe for your breakfast

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:

1. 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.
2. 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.
3. Refrigerate for at least 30 minutes.
4. In a small bowl with cold water, soak the isinglass for 10 minutes.
5. In the meantime, prepare the mocha and, as soon as the coffee is ready, pour it into a still-boiling container.
6. At this point squeeze the isinglass and combine it with the coffee, swirling vigorously to dissolve it.
7. Prepare the filling by working the spreadable cheese with the sugar, first with a spatula and then with electric whips until creamy.
8. Then add the coffee with the isinglass and incorporate it perfectly.
9. Whip the fresh cream and insert it to the cheese filling, stirring gently from the bottom up to prevent it from coming apart.
10. 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.
11. When the time has elapsed, remove the mold and sprinkle it with the remaining bitter cocoa and dark chocolate curls.

Bon Appétit!