No-Bake Gourmet Coffee Cheesecake
Biscuit base: crushed Oreos 85g | Biscuit base: butter 50g |
cream cheese 280g | White sugar 40g |
Gelatin powder 9g | Espresso liquid 60g |
Light cream 205g | White sugar 15g |
Surface layer: espresso liquid 60g | Surface layer: gelatine powder 6g |
Surface layer: white sugar 10g |
Step 1
Mix crushed Oreos and softened butter evenlyStep 2
Fill it into the Kuxinyi loose-bottomed square mold that has been lined with oil paper, compact and flatten the surface, and put it in the refrigerator for later use.Step 3
When the espresso liquid becomes warm, add the gelatine powder and mix well.Step 4
Pour the gelatine espresso mixture into the cream cheese and mix wellStep 5
Beat the light cream and sugar until half-flavoredStep 6
Pour the light cream into the coffee cream cheese batter in step 4 and mix wellStep 7
Pour the coffee cheese batter from the previous step into the cookie base moldStep 8
Chill in the refrigerator for 10 minutesStep 9
Add the espresso liquid to the sugar and mix well. Cool slightly and then add the gelatine powder and mix well.Step 10
Let cool and pour onto the coffee cheese cake.Step 11
Refrigerate for more than four hours until solidifiedStep 12
When demoulding, remove the bottom oil paper, blow along the mold with a hair dryer, and then lift the mold up to easily demould.Step 13
Cut into triangular pieces, sprinkled with cocoa powder and other decorations, can you resist such an afternoon tea?Step 14
You can also cut it into rectangular shapes and pair it with my rice dumplings to have a delicious breakfast that combines Chinese and Western styles. Tips for cooking delicious no-bake coffee cheesecake