mocha cheesecake

Name: mocha cheesecake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 pack of (200 g) Butter biscuits; 100 g Butter; 600 g Double cream cream cheese; 125 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 500 g Low-fat curd; 2 Eggs (size M); 25 g Flour; 2 sheets Gelatine; 200 ml hot strong coffee; 7-10 Tbsp Grease; 1 Freezer bag

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 pack of (200 g) Butter biscuits
100 g Butter
600 g Double cream cream cheese
125 g + 1 tablespoon of sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
500 g Low-fat curd
2 Eggs (size M)
25 g Flour
2 sheets Gelatine
200 ml hot strong coffee
7-10 Tbsp Grease
1 Freezer bag

Directions

1
Put the biscuits in a freezer bag and crush them finely with a cake roll. Melt the butter. Mix cookie crumbs and butter. Put them into a greased springform pan (26 cm Ø) and press them down to a smooth base, chill for about 30 minutes
2
Cream cheese, 125 g sugar, vanillin sugar and lemon zest with the whisk of the hand mixer for 2-3 minutes until creamy. Stir in low-fat curd cheese and eggs. Mix 2-3 tablespoons of the cheese mixture with the flour, stir into the remaining mixture
3
Fill the cheese mixture into the mould and spread it out smoothly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour, remove from the oven, let cool in the mould on a cake rack for approx. 3 hours
4
Soak the gelatine in cold water, squeeze it out and dissolve it in hot coffee, stir in 1 tbsp. sugar. Let the coffee cool down for about 15 minutes until it starts to gel. Cover the top edge of the cake with a cake ring so that no holes remain on the edge. Spread the coffee evenly on the cake, chill for about 30 minutes
5
waiting time approx. 4 hours
6
picture 03: sugar spirals as decoration
7
Fig. 04 + 05: Crushed coffee beans as decoration