Cappuccino cheesecake – Eat With Your Eyes


Ingredients: 170 gr butter,1000 grams philadelphia cream cheese,350 gr dark chocolate (54% cocoa),14 grams gelatin granules,1 teaspoon instant coffee (dissolved in 50 ml water),400gr Oreos,60 ml strong coffee,250 grams caster sugar,2 teaspoons pure vanilla essence,350 ml whipped cream (for whipping cream),350 ml whipping cream (whipped to soft peaks)

  1. Crush the biscuits in food processor and then add the melted butter and homogenize well.
  2. Brush a cake pan (with removable ring) with oil on the sides and on the bottom and layer a baking paper on the sides. On the base layer a baking paper about 4 cm (2 inches) bigger than the bottom, which will bend to the outside base. This way the cheesecake will not stick at all the edges and will easily get out from the pan.Press the oreos in the pan on the base and sides. If it seems complicated to do the sides, you can press them only on the base using just 200gr.
  3. Bake cookies in preheated oven at 180 C for 10 minutes.Ganache: Put whipped cream in a saucepan over low heat and let it heat well. When is hot, turn off the heat and add chocolate cut in small pieces, leave it a minute to rest then mix with a spatula until it becomes smooth and glossy.When is cooled enough (warm enough for your finger), pour half of the cream over the biscuits and refrigerate it for at least an hour. The remaining ganache you will use for the top of the cake.Cream cheese: do it while cream ganache cools.First soak gelatin in 60 ml of cold water.
  4. Remove the cream cheese from the refrigerator 1 hour before you prepare the filling.


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