Chocolate espresso cheesecake

Ingredients

Directions

1. 1

   Coat the bottom of a springform pan (26 cm Ø) with oil. Coarsely chop 50 g chocolate and melt in a bowl over a warm water bath. Melt butter. Put the lady fingers in a freezer bag and crumble finely. Mix butter, chocolate and sponge cake crumbs and press them onto the bottom of the springform pan.

2. 2

   Refrigerate the bottom. Roughly chop 350 g chocolate and melt in a bowl over a warm water bath. Mix sour cream, cream cheese, vanilla sugar, espresso powder, cocoa and sugar. Stir in the chocolate. Whip cream until stiff, carefully fold into the cheese mixture and fill into the springform pan. Spread the cheese mixture evenly and chill for approx. 4 hours. Soak gelatine in cold water. Heat Johannisbergelee and 2 tablespoons of water and boil down to approx. 200 ml. Remove from the stove and allow to cool slightly. Squeeze the gelatine and stir in.

3. 3

   Soak gelatine in cold water. Heat Johannisbergelee and 2 tablespoons of water and boil down to approx. 200 ml. Remove from the stove and allow to cool slightly. Squeeze the gelatine and stir in. Leave the jelly to cool in the refrigerator while stirring occasionally, then pour it (at most lukewarm) onto the cheese mixture and put it back in the fridge. Remove the cake from the springform pan. cut the cake into 16 pieces with a hot knife

4. 4

   4 hours waiting time