Cheesecake with cocoa and coffee crumble

Ingredients for cake tin with a diameter of 26 cm:
Shortbread:
150 g wheat flour
pinch of salt
80 g cold butter
1 tablespoon cocoa powder
1 egg
40 g sugar

Mass:
500 g lean cream cheese (20% fat - I gave a quark)
4 eggs
160 g sugar
2 op. vanilla sugar (I gave sugar with real vanilla)
3 tablespoons of potato flour
250 g mascarpone cheese

Crumble:
125 g wheat flour
1 tablespoon cocoa powder
1 teaspoon of instant coffee (powder)
100 g sugar
100 g butter

powdered sugar for sprinkling the cheesecake

Prepare a shortcrust pastry: mix make with salt, sprinkle on the board, make a hollow in the middle. Cut the butter into small pieces and add cocoa, egg, sugar and 3-4 tablespoons of cold water * to the flour. Quickly knead a smooth dough, shape into balls, wrap it with cling film and put on for 30 minutes. into the fridge.

Cover the bottom of the springform tin with baking paper, spread the sides with butter. Roll out the cooled dough for a circle larger than the diameter of the cake tin and lay out the cake tin forming a high edge (to about 2/3 of the height of the cake tin). **

Heat the oven to 180 ° C. Mix cheese with eggs, sugar and vanilla sugar to a creamy mass. Add potato make, mix. Transfer mascarpone to a second bowl, lightly beat with a whisk, add to the cheese mass, mix. Lay the mass on the prepared surface, level the surface.

Prepare the crumble: mix with cocoa, coffee and sugar. Add butter, cut into small pieces, quickly knead the crumble between your fingers. Lay it evenly on the mass.

Put the cake tin in the preheated oven and bake for 45-50 minutes. Cool on a kitchen grille. Put in the fridge for the night. Before serving, you can sprinkle the cheesecake with powdered sugar.

Video: No-Bake Mocha Cheesecake Recipe. Chocolate Coffee Cheesecake (April 2020).

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