Moka cheese cake
SAVE
- Hot Chocolate Hits
- "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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