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And she doesn't even need a mixer: your cheesecake for weeks
Baked, ceramic and rich, with flavors that blend so well together that we thought they were on a date
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recipe
Pies
Cheesecake
coffee
chocolate
Dor Moshe
Thursday, 06 May 2021, 06:00 Updated: 06:51
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Without taking out the mixer.
Baked cheesecake with coffee and chocolate icing (Photo: Walla !, Dor Moshe)
Coffee lovers, this cheesecake is for you.
It is baked, ceramic and rich, with a delicate espresso flavor, which blends well with the chocolate coating.
There is no need for a mixer, egg separations or whipping cream, and the pancake is made from ground biscuits with butter, so that even in the stage of preparing the crunchy dough, skip lightly.
All that is left is to mix, put in the oven and after cooling watch the chocolate cream.
More on Walla!
Delicious as they are beautiful: cheesecake and raspberry cubes
To the full article
Cheesecake and espresso with chocolate
Recipe By: Dor Moshe, Walla!
Food
★
★
★
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20 minutes of work
80 minutes total
Easy to prepare
Diameter 24 cm
Israeli
vegetarian
Recipes for Shavuot
milky
chocolate
cheese
Pies
cakes and cookies
kosher
Chocolate and coffee cake with chocolate coating (Photo: Walla !, Dor Moshe)
Conversion calculator
Ingredients
For the base:
250 grams of biscuits
130 grams of melted butter, lukewarm
For cheese-espresso filling:
450 g cream cheese (25-30 percent fat)
1 cup sour cream
250 g 9% white cheese
225 grams sugar (cup + 2 tablespoons)
1 teaspoon vanilla extract
6 tablespoons short 3-course espresso (can be replaced with 2 tablespoons of dissolved coffee dissolved in 3 tablespoons of boiling water)
5 eggs L
For coating:
½ 38% sweet cream (125 ml)
100 grams of dark chocolate
50 grams of milk chocolate
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Preparation
How to make a cheesecake and espresso with chocolate?
1 Preheat oven to 160 degrees.
2
Prepare the base:
Line the bottom of a pan with a diameter of 24 cm on baking paper (only the bottom). In a food processor, grind the biscuits until very thin crumbs are obtained. Mix with the butter and fasten the mixture well, first to the bottom of the pan Transfer to the refrigerator.
3
Prepare cheese and espresso filling: In
a large bowl, manually mash the cheeses, sour cream, sugar, vanilla and espresso.
Gradually add the eggs while whisking and stir just until they are completely absorbed in the batter.
4 Pour the batter gently into the batter and bake for about 65-75 minutes, or until the cake settles at the edges but is still slightly soft in the center.
Soak at room temperature, then refrigerate for at least 4 hours.
5
Prepare the chocolate coating:
Gently melt the cream with the chocolates in the microwave and mix until a uniform cream is obtained.
Pour over the cold cake and cool until set.
Pour the chocolate over the cold cake.
Cheesecake-coffee (Photo: Walla !, Dor Moshe)
Chocolate and coffee cake with chocolate coating (Photo: Walla !, Dor Moshe)
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