It is the time to take a cafetito mid-afternoon, I have it here front and piping hot, so I invite you to a virtual cafetito and a little bit of this exquisite cake… you can see as always in my blog Cheesecake and coffee.

coffee cake

One of the best cheesecakes I’ve ever tasted… Oh no! But if say you whenever I make a cheesecake… jejej, is that it is difficult to decide between so many rich cheesecakes I’ve done so far… but really, this is exquisite, original, a rather different flavor, cheese with coffee house perfectly, I could not imagine that we would like both, and above that texture… uhmmm! I think that this will repeat much in my house…

INGREDIENTS

Base:

-300 Gr. of digestive biscuits
-100 gr. melted butter
-30 ml. of milk

For the cream cheese and coffee:

-500 gr. mascarpone cheese
-600 Gr. of philadelphia shredded cheese
-200 gr. sour cream
-200 gr. cream
-120 Gr. of water boiling
-30 Gr. of soluble coffee
-a teaspoon of vanilla essence
-5 eggs
-250 gr. of sugar
-40 Gr. flour

Coverage:

-150 Gr. cream
-75 Gr. of philadelphia shredded cheese
-100 gr. of sugar glace
-a teaspoon of vanilla essence
-cocoa powder unsweetened

ELABORATION

Crush crackers and mix with melted butter and teaspoon of milk, with this dough lining the base a one centimeter from the wall of a detachable mould of 24 centimetres, this requires putting a sheet of paper baking on the basis and pillar with the ring. Place the mold in the refrigerator so that it hardens while we prepare the cake mixture.

Cheese mixture:

Prepare a cup of strong with water soluble coffee and soluble coffee or make a coffee maker coffee and calculate the weight we need, let cool.

With a mixer, beat the cheese, sour cream, cream, add the essence of vanilla, coffee, sugar, and eggs one at a time, once the mixture is homogeneous will add the flour and stir well.

Lining silver paper mould on the outside, two crossed layers and not reaching the edge, pour the mixture over the biscuit base and place in oven at 170 ° for about an hour and a half bath (or until the center of the tart fruit set and firm), let the cheesecake cool inside the oven by opening the door a little so that it loses the heat gradually.

Once the cake is cool, put it in the fridge to make body.

Unmold carefully passing a damp knife by the sides to peel it peels (cools herself off a bit), remove the ring, remove paper baking base and put the cake on the serving platter.

Coverage:

Assemble the cream cheese philadelphia cream and sugar, add a little vanilla essence.
When the cake is completely cool, cover the cheesecake with abundant cream cream on top and sprinkle with cocoa powder.

WITH THERMOMIX

Base:

Although the cookies with the thermomix and crush Vel. 5 to 10 progressive 10 seconds, add the melted butter and the milk and mix a few seconds Vel teaspoon. 7, with this dough lining the base a one centimeter from the wall of a detachable mould of 24 centimetres, this requires putting a sheet of paper baking on the basis and pillar with the ring. Place the mold in the refrigerator so that it hardens while we prepare the cake mixture.

Cheese mixture:

Prepare a cup of strong espresso or soluble and let cool.

Without washing the vessel after the base, add the cheese, sour cream, cream, add the essence of vanilla, coffee, sugar and programmed 3 minutes Vel. 4, and while the thermomix mixes are going by adding eggs one at a time, when finished mixing the mixture, we will put the weight to zero and add the flour, schedule 5 seconds Vel. 6.

Lining silver paper mould on the outside, two crossed layers and not reaching the edge, pour the mixture over the biscuit base and place in oven at 170 ° for about an hour and a half bath (or until the center of the tart fruit set and firm), let the cheesecake cool inside the oven by opening the door a little so that it loses the heat gradually.

Once the cake is cool, put it in the fridge to make body.

Unmold carefully passing a damp knife by the sides to peel it peels (cools herself off a bit), remove the ring, remove paper baking base and put the cake on the serving platter.

Coverage:
Pour the cream with cheese philadelphia cream and sugar into the jar, add a bit of essence of vanilla and schedule Vel. 3 1/2 with the butterfly on the blades and without time, monitor will not pass of mixing and stop when you are mounted, i.e. when firm but creamy.

When the cake is completely cool, cover the cheesecake with abundant cream cream on top and sprinkle with cocoa powder.

INFORMATION FOR PEOPLE WITH CELIAC DISEASE

** This cake is very easy to adapt to a diet without gluten, we would change the base cookie by gluten-free crackers or by a base of sponge cake of almond flour and flour that leads into the mousse we sustituiríamos it by specific gluten-free flour or cornstarch.

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It is the time to take a cafetito mid-afternoon, I have it here front and piping hot, so I invite you to a virtual cafetito and a little bit of this exquisite cake... you can see as always in my blog Cheesecake and coffee. One of the best cheesecakes I've...