Description
This cheesecake is eaten very quickly, because it is very tasty. The cream cheese certainly expensive, but treat yourself occasionally still possible and necessary. In addition, I've made a similar cheesecake where the cream cheese was replaced by a soft spreadable cheese was also very tasty. So if you want to cook it, then try to do with cottage cheese. Chocolate and coffee are perfectly in tune with each other. The finish is chocolate with a subtle hint of coffee linger on the tongue.
Ingredients
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Cookies
120 g
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Butter
50 g
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Cognac
1 Tbsp
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Cream cheese
200 g
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Sugar
30 g
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Starch
1 Tbsp
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Chicken egg
1 piece
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Dark chocolate
100 g
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Cocoa powder
1 Tbsp
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Cream cheese
200 g
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Sugar
30 g
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Corn starch
1 Tbsp
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Chicken egg
1 piece
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Instant coffee
1 Tbsp
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Water
1 Tbsp
Cooking
First you need to prepare shortbread crumbs. For this shortbread cookies grind using a blender, add the butter and brandy and mix in a blender.
Take the form with removable edge and put a little sand in it, distributed over the whole surface and stamped. Remove while in the side.
Now prepare the cheese layers. To do this in a deep bowl, mix 400 g cream cheese, 60 g sugar, 2 tbsp starch, and 2 eggs. Penetrated the whole mass of the immersion blender. Then the resulting mass divide into 2 equal parts.
Chocolate melt in a water bath. Add it to one portion of the cheese mass.
Then in a separate bowl dissolve coffee in water and add to the second mass.
Now get our form with the biscuits and pour into it the chocolate layer, leveled with a spatula and put in a preheated 160 gr. the oven for 30 minutes.
Then remove the pan from the oven and pour the coffee mix. Place into the oven for 30 minutes. Then turn off the heat and leave to cool directly in the oven. Then swap in the fridge overnight. And only then decorate and cut thin sharp knife into pieces, serve. Bon appetit!
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