Coffee cheesecake

This no-bake coffee cheesecake is perfect for any celebration.
Smooth, creamy and with a pleasant coffee flavour, it's the perfect way to end a meal with family or friends, or for a delicious afternoon snack.

Ingredients

For the base:

150 g biscuits
60 g butter

For filling:

500 g fresh cream cheese
100 g mascarpone cheese
100 g icing sugar
50 g potato or maize starch
50 g coffee (Corsini Ethiopia recommended)

For decoration:

Cocoa powder
Coffee beans

Preparation

Brew the coffee in a moka canister or other coffee brewing method and allow it to cool completely.

Chop the biscuits.

Melt the butter in a saucepan and stir in the biscuits.

Line a 20 cm diameter baking tray with baking paper.

Put the biscuit mixture in the tin, spread with the back of a spoon and place in the freezer for 30 minutes.

Meanwhile, mix the cooled coffee with the starch and set aside.

In a bowl, mix the cream cheese, mascarpone, icing sugar and coffee-starch mixture until smooth.

Remove from the freezer and pour the filling over the top, smoothing the surface well.

Put the cake in the fridge for about 2 hours.

Sprinkle with cocoa and garnish with coffee beans before serving.

For a strong and harmonious flavour, we recommend a coffee with a high aroma intensity, floral notes and low acidity.
The ideal choice - Ethiopia, with citrus notes and a delicate vanilla aftertaste.

Also great for: