Coffee Cheesecake
12 servings
120 minutes
Coffee cheesecake is a refined blend of rich coffee flavor and creamy cheese, set on a crispy chocolate cookie base. This dessert has roots in American culinary tradition but has gained popularity far beyond the USA. The pleasant bitterness of coffee perfectly complements the sweetness of chocolate and vanilla sugar, creating an unforgettable depth of flavor. A light hint of rum adds a spicy note to the cheesecake, making it particularly appealing to connoisseurs of exquisite desserts. Its dense, velvety texture and subtle aroma make this cheesecake an ideal ending to a romantic dinner or cozy evening. It is best served slightly chilled to fully reveal its taste.
1
Crush all the cookies and 100 grams of chocolate in a food processor into fine crumbs. Add a pinch of nutmeg. Pour the melted butter into the mixture and mix evenly. Place the resulting dough in a springform pan and spread it with your hands across the bottom and sides, ensuring there is enough space for the filling.
- Chocolate chip cookies: 200 g
- Dark chocolate: 300 g
- Ground nutmeg: to taste
- Butter: 80 g
2
Melt the remaining chocolate in the microwave or in a water bath and mix it with the boiling cream. Pour in half of the coffee. Stir the ingredients until a uniform color and texture is achieved. Pour the resulting ganache into the cheesecake base.
- Dark chocolate: 300 g
- Cream 30%: 200 ml
- Black coffee: 5 tablespoon
3
Cover the form with plastic wrap and place it in the freezer for half an hour.
4
Take the cottage cheese and eggs out of the fridge to reach room temperature. Mix the cottage cheese, sugar, and vanilla sugar with a mixer. Add the remaining coffee, rum, and starch. Start beating the filling with a mixer, gradually adding one egg at a time.
- Soft cottage cheese: 750 g
- Sugar: 170 g
- Vanilla sugar: 10 g
- Black coffee: 5 tablespoon
- Rum: 3 tablespoons
- Cornstarch: 2 tablespoons
- Chicken egg: 3 pieces
5
Preheat the oven to 180 degrees. Take the base form out of the freezer and carefully pour the prepared filling into it. Bake for 50 minutes. Then cool to room temperature. If you leave the cheesecake in the fridge overnight after that, the taste will only improve.