Coffee cheesecake 2

Do you want to pamper your loved ones with something special? Make our coffee cheesecake recipe! It differs from many similar ones not only in its special aroma, but also in the presence of a chocolate layer on a sand base, under cheese cream. It turns out just a magical combination that will be appreciated even by the most sophisticated gourmets. In all other respects, the coffee cheesecake is similar to its “brothers”: it is just as tender and tasty, for which this dessert has rightfully been at the top of the confectionery charts for several decades.

Ingredients

• shortbread chocolate chip cookies - 250 g
• brown sugar - 120 g
• dark chocolate - 600 g
• butter - 100 g
• ground nutmeg - on the tip of a knife
• freshly brewed coffee - 50 ml
• cream 33% fat - 400 ml
• curd cheese - 1 kg
• eggs - 4 pcs.
• white sugar - 230 g
• vanilla sugar - 10 g
• rum or cognac - 3 tbsp. l.
• instant coffee - 3 tbsp. l.
• corn starch - 2 tbsp l.

Directions

1. Prepare the ingredients for the base of your coffee cheesecake. Break the chocolate chip cookies and place in the blender bowl. Chop and transfer to a large bowl. Grind brown sugar into powder.
2. Bitter chocolate (150 g) chop in a blender or grate on a medium grater. Then add it to a bowl of cookie crumbs, add chopped brown sugar and nutmeg.
3. Cut the butter for the base of the cheesecake into small cubes, put in a ladle and melt over low heat. You can also use a microwave oven for this purpose.
4. Pour melted butter over the mixed cheesecake base ingredients in a bowl. Stir well and place on the bottom of a split baking dish lined with baking paper or oiled with butter.
5. Prepare your cheesecake ganache. To do this, grate the remaining chocolate on a medium grater into a bowl. Bring the coffee and cream to a boil. Add chocolate and coffee to cream. Stir.
6. Pour the resulting thick mixture onto a sand base in a mold and smooth. Cover it with cling film and place in the freezer for about 40 minutes.
7. Make a cheesecake mix. Beat the curd cheese, vanillin and sugar with a mixer with white and vanilla sugar on medium speed until a homogeneous mass is obtained.
8. Add rum (cognac), instant coffee and cornstarch. Mix thoroughly. Then gradually, without stopping beating with a mixer, add the eggs. Do this gradually, one at a time, stirring thoroughly after each.
9. Preheat oven to 180 ° C. Pour the resulting cheese mixture carefully over the frozen chocolate ganache. Level gently with a silicone spatula. Bake the cheesecake for 1 hour.
10. Turn off the oven, open the door slightly. Leave the cheesecake inside for 10 minutes, then remove and rest for about 30 minutes more. Garnish as desired before serving: nuts, caramel, chocolate chips.