Delicate, chocolate-coffee, velvet cheesecake. This dessert should be infused in the refrigerator for 12 hours, so cook it the day before the holiday you are going to serve. Chocolate cappuccino cheesecake can be garnished with chocolate and whipped cream.
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You will need
- For twelve servings
- For the basics:
- - 100 g of chocolate chip cookies;
- - 50 g of butter;
- - 2 tbsp. tablespoons of sugar;
- - 1/4 teaspoon ground cinnamon.
- For the chocolate cream layer:
- - 675 g cream cheese;
- - 200 g of sugar;
- - 250 ml of sour cream;
- - 225 g of dark chocolate;
- - 3 eggs;
- - 4 tbsp. tablespoons of coffee liquor;
- - 2 tbsp. tablespoons of cream, instant coffee;
- - 2 teaspoons of vanilla;
- - 1/4 teaspoon of salt.
- For flavored cream:
- - 250 ml cream for whipping;
- - 2 tbsp. tablespoons of coffee or chocolate liquor.
- To decorate 25 g of dark chocolate.
Instruction manual
1
Lubricate the split mold with butter. Crush the chocolate cookies into crumbs, add soft butter, 2 tablespoons of sugar and ground cinnamon. Stir, press to the bottom of the form with your hands or the bottom of the glass.
2
Separately, beat the softened cream cheese until smooth, beat with a spatula or using a mixer at low speed, introduce sugar and eggs one at a time. Beat only at low speed, do not interrupt this mass!
3
Melt 225 g of chocolate with 2 tablespoons of cream (fatty) in a water bath, mix until smooth. Add melted chocolate to the cream cheese mixture. Add sour cream, salt, instant coffee, 4 tablespoons of liquor and vanilla. Beat until smooth. Put the resulting mass on the base.
4
Bake the Cappuccino Chocolate Cheesecake for 45 minutes at 180 degrees. The middle will seem liquid - this is normal, as it cools, it will become denser. Turn off the oven and leave the cake in it for 45 minutes (the door should be open). Then put the cheesecake in the refrigerator for 12 hours. Garnish with whipped cream and chocolate leaves before serving.
5
Cream should be whipped in a soft foam with the addition of powdered sugar and 2 tablespoons of coffee liquor. And for the leaves, melt 25 g of dark chocolate, grease them with any edible leaves on one side (for example, mint leaves or even bay leaves), put them in the freezer until they completely harden, then simply separate the chocolate carefully from the real leaves.