"Now you can have coffee and eat it too (in the form of cheesecake, which is the best form of your favorite dessert that decides to have a party in your mouth).
INGREDIENTS
for the periphery:
1 1/2 cup cake crumbs
4 tablespoons of butter, melted
To fill:
1 cup of granulated sugar
24 ounces of cream cheese at room temperature
2 large eggs
8 ounces of bitter chocolate
2 tablespoons of thick cream
1 cup of sour cream
1-1 1/2 tablespoon of instant espresso powder
1/2 cup hot water
1 teaspoon of vanilla extract
Raspberries, for decoration
Chocolate shavings, for decoration
INSTRUCTIONS
Preheat the oven to 350 degrees and grease the 9-inch springform pan with butter.
Stir in the crumbs and melted butter. This can be done in a sprinform skillet or on a separate plate. Press the mixture evenly and firmly on the bottom of the pan and set aside.
In a large bowl, mix the cream cheese and sugar and shake it using an electric mixer or beater, until smooth.
Add the eggs and keep stirring until smooth. Be careful not to mix too much because this will cause cracks in the cheesecake.
Melt chocolate in an additional 20 seconds in a microwave or more than a double boiler until smooth. Cool the chocolate a little and then quickly stir it into the cheese cake mixture.
Pour thick cream, sour cream, and stir until smooth.
Dissolve instant espresso powder in hot water and add this to the dough along with vanilla extract. Scrape the sides of the bowl to make sure everything is evenly mixed.
Pour the mixture into a prepared skillet and apply a little so that the top is even.
Bake for 45 minutes. The middle part will still sway but will harden when the cheese cake cools.
Cool until cool and serve before serving. Serve cold with fresh berries and chocolate shavings.
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