Chocolate and coffee cheesecake
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Cook Time 1 hr 15 mins
Total Time 1 hr 15 mins
- 1 tsp. tbsps. tbsps Bitter cacao powder
- 1 tsp. tbsps. tbsps Flour
- 110 g Melted butter
- 120 g Powdered sugar
- 125 g Fresh lotion
- 150 g Dark chocolate
- 2 tsp. tbsps. tbsps Cold coffee
- 2 Yellow
- 250 g Speculoos
- 3 Whole eggs
- 50 g For the completing touch
- 700 g Philadelphia
Put the speculoos in a mixer dish, mix for a couple of secs and include the bitter cacao powder and thawed butter. Mix once more for a couple of secs, after that put right into a hinged mould with a leading side of concerning 23 centimeters in size. Press the switch
In the meanwhile, pre-heat the stove to 160 ° C (th. 5/6). Melt the dark chocolate in a dual central heating boiler or microwave.
In a dish, blend the Philadelphia with the powdered sugar to get a smooth prep work. Stir in the thawed dark chocolate and coffee, after that the eggs and yolks, one at a time.
Stir in the flour, after that the crème fraîche. Pour this prep work on the biscuit base and placed it in the stove.
After 15 mins of cooking, reduced the stove temperature level to 120 ° C (th. 4) and bake for one more 50 mins.
Let cool in the stove off, after that shop in the fridge for a minimum of 12 hrs, preferably 24 hrs prior to offering.