If you have ever tried a classic cheesecake, then try making its coffee variety as well. The fondant coffee cheesecake turns out to be very tender, its base is made from chocolate waffles, cream cheese and coffee are used for the filling. We will also prepare the fondant ourselves from sour cream, sugar and vanilla.
It is necessary
- For the basics:
- - 270 g of chocolate wafers;
- - 180 g of chocolate;
- - 7 tbsp. tablespoons of butter;
- - half a glass of brown sugar;
- - a pinch of nutmeg.
- For the glaze filling:
- - 720 g cream cheese;
- - 600 g of chocolate;
- - 3 eggs;
- - 1 cup of sugar;
- - half a glass of cream;
- - 1/4 cup coffee liqueur;
- - 1/2 tbsp. a spoonful of instant espresso coffee, ground coffee, dark rum, flour;
- - 2 teaspoons of vanilla extract;
- - some black molasses.
- For fondant:
- - half a glass of sour cream;
- - 1/3 cup sugar;
- - 2 teaspoons of vanilla extract.
Instructions
Step 1
Grind waffles with chocolate, nutmeg and brown sugar in a food processor. Add softened butter, beat for a minute. Pour the dough into a mold, shape the sides.
Step 2
In a large saucepan, heat the cream to a boil, remove from the stove, add chopped chocolate, add coffee liqueur. Beat until the chocolate is dissolved until smooth.
Step 3
Pour a couple of glasses of the resulting filling onto the base, chill for 30 minutes. Cover the rest of the filling with a lid, let stand - you get the glaze for decorating the finished dessert.
Step 4
Preheat the oven to 175 degrees. Put cheese in the mixer bowl, add sugar, beat.
Step 5
Mix separately rum, molasses, vanilla extract, espresso, combine with cheese mixture, beat in eggs, whisk everything. Pour the mixture over the filling, put in the oven for 1 hour. Cool without removing from the mold.
Step 6
Combine sugar, vanilla extract, sour cream for fondant, whisk, pour over coffee cheesecake. Bake for 15 minutes, then let cool for 3 hours. Decorate the finished dessert with glaze.
