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This homemade no bake creamy chocolate cheesecake topped with a coffee frosting is easy to make. I try to make most of my cakes from scratch, and this one takes under 30 minutes to prepare. This cake is the prefect choice if it's the first time your going to try to make your own cheesecake.
Ingredient List for 10 servings:
Bottom
150
gr
Graham biscuits
75
gr
Margarine
Filling
300
gr
Cream cheese
100
ml
Whip cream
150
gr
Dark chocolate
Frosting
180
gr
Icing sugar
50
ml
Strong coffee
75
gr
Margarine
60
gr
Cacao powder
1
teaspoon
Vanilla sugar
1
tablespoon
Grated coconut flakes
Instructions:
Start by making the cake bottom by melting the margarine.
With a hand blender crumble the biscuits.
Mix the margarine and biscuit crumbles together.
Place a baking paper in a baking form, cover the bottom and edges.
Press out evenly the biscuit crumbles in the baking form.
Place in the fridge for later.
Continue with the filling by cutting the chocolate in bites.
Place the chocolate in a casserole and heat up on medium heat and stir until melted.
Take away from the heat and let it cool down.
In the mean while whip the cream to a hard foam with an electrical mixer.
Add the cream cheese and stir together with the electrical mixer.
When the chocolate has cooled down add it in the cream while stirring with the mixer.
Pour evenly over the cake bottom. Place cold again for 1 hour.
Prepare the frosting. Start by brewing the coffee and let it cool down.
Melt the margarine and let it cool down.
Add the coffee, cacao powder, icing sugar and vanilla sugar with the margarine and mix well.
Pour evenly on the cheese cake, and sprinkle some grated coconut flakes on it.
Place in the fridge for minimum another 1 hour.
A selection of recipes from the same country.
This recipe is from
Sweden
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