Delicate, chocolate-coffee, velvety cheesecake. This dessert should sit in the refrigerator for 12 hours, so prepare it the day before the holiday you are going to serve. Chocolate Cappuccino cheesecake can be garnished with chocolate and whipped cream.
It is necessary
- Twelve servings
- For the basics:
- - 100 g of chocolate chip cookies;
- - 50 g butter;
- - 2 tbsp. tablespoons of sugar;
- - 1/4 teaspoon ground cinnamon.
- For the chocolate-cream layer:
- - 675 g cream cheese;
- - 200 g of sugar;
- - 250 ml sour cream;
- - 225 g of dark chocolate;
- - 3 eggs;
- - 4 tbsp. spoons of coffee liqueur;
- - 2 tbsp. tablespoons of heavy cream, instant coffee;
- - 2 teaspoons of vanilla;
- - 1/4 teaspoon of salt.
- For flavored cream:
- - 250 ml whipping cream;
- - 2 tbsp. spoons of coffee or chocolate liqueur.
- For decorating 25 g of dark chocolate.
Instructions
Step 1
Lubricate the springform pan with butter. Crush the chocolate chip cookies, add soft butter, 2 tablespoons of sugar and ground cinnamon. Stir, press to the bottom of the mold with your hands or the bottom of the glass.
Step 2
Beat the softened cream cheese separately until smooth, beat with a spatula or with a mixer on low speed, add sugar and eggs one at a time. Beat only at low speed, do not beat this mass!
Step 3
Melt 225 g of chocolate with 2 tablespoons of heavy cream in a water bath, stir until smooth. Add melted chocolate to cream cheese mixture. Add sour cream, salt, instant coffee, 4 tablespoons of liqueur and vanilla. Whisk until smooth. Put the resulting mass on the base.
Step 4
Bake the Cappuccino Chocolate Cheesecake at 180 degrees for 45 minutes. The middle will appear thinner - this is normal, as it cools, it will become denser. Turn off the oven and leave the cake in it for 45 minutes (the door must be open). Then put the cheesecake in the refrigerator for 12 hours. Garnish with whipped cream and chocolate leaves before serving.
Step 5
Whisk the cream into a soft foam with the addition of powdered sugar and 2 tablespoons of coffee liqueur. And for the leaves, melt 25 g of dark chocolate, grease any edible leaves with it on one side (for example, mint leaves or even bay leaves), put in the freezer until it solidifies, then just carefully separate the chocolate from the real leaves.
