Coffee Cheese Cake
A guaranteed flavor and a sweet dish that will gain people’s admiration every time.
The biscuit layer:
1 ½ cup of butter biscuit, ground
½ cup of chocolate biscuit, ground
1 tsp undissolved Cofique coffee, ground with the biscuits
100 gm butter
The cheese layer:
600 gm cream cheese
Can of Velor milk
Can of sour cream
¾ cup of sugar
2 envelopes of Goody vanilla top whipping cream
3 tbsps of classic Cofique coffee dissolved in a tablespoon of water
The white creamy layer:
1 cup of cream cheese
½ cup of Velor milk, sweetened and condensed
The ganache layer:
1 cup of raw chocolate
1 ¼ Velor canned milk
1 tbsp of classic Cofique coffee dissolved in ¼ cup of water
- Mix the biscuit layer ingredients then pour the biscuits in a 9" springform pan, place the pan in a preheated oven at 180o C for 10 minutes, then remove it to cool for another 10 minutes.
- Mix the cheese layer ingredients, except the eggs, using a Kenwood cake mixer until the ingredients are combined then set it aside.Whisk the eggs lightly then add them to the cheese mixture, mix until the mixture is incorporated.Pour the cheese mixture over the biscuit layer, place the pan in the oven at 180oC over a water bath for an hour then refrigerate it overnight
- Garnish:The white creamy layerMix the cheese and the condensed milk until the mixture becomes homogenous then spread the mixture on the cheesecake, refrigerate for 15 minutes.
- The Ganache layer:Put the chocolate and the coffee in a large bowl and set the mixture aside.In a small pot, heat the butter on the fire until it boils, pour it over the chocolate mixture and stir well until the mixture becomes homogenous and the chocolate melts completely then let it cool.Pour the chocolate mixture over the cheesecake until it covers the white layer; leave it in the fridge until serving time.