Coffee cheesecake

This version of the traditional American cheesecake has a soft and fresh taste, thanks to the addition of coffee in the cream. A delicate and enveloping sweet, to be decorated with coffee beans or dark chocolate-covered beans, to make it even more inviting.

Ingredients for base

• 100 g of butter
• 180 g dry biscuits

Ingredients for syrup

• 1 tablespoon of granulated sugar
• 50 ml hot water
• 1 tablespoon of instant coffee 

Ingredients for cream

• 500 g of spreadable fresh cheese
• 2 tablespoons of instant coffee
• 10 g of isinglass
• 120 g of granulated sugar
• 50 ml of hot water
• 200 g of fresh liquid cream

Ingredients for decoration

• 200 g of spreadable fresh cheese
• 2 tablespoons of icing sugar
• 1 tablespoon of hot water
• coffee beans
• half a tablespoon of instant coffee

Preparation:

1. Start preparing the bottom: put the dry cookies in the mixer, then chop them finely and then transfer them into a bowl.
2. Place  butter in a pan and let it melt over low heat; when it is melted, let it slightly cool and pour gradually into the bowl with the biscuits chopped, mixing well. Butter a cake tin, preferably in an opening circle, 22 cm in diameter
3. Cut out a baking sheet disc of the same diameter as the bottom of the cake tin and two strips of the same height as the edges, then line the cake tin itself
4. Pour the crumbled biscuits into the cake tin covered with baking paper and, with the help of a spoon, compact the biscuit base well
5. Now put the base in the refrigerator for 30 minutes (or in the freezer for 10 minutes) to compact
6. Now go on to prepare the syrup: in a small bowl pour hot water, sugar and a spoonful of instant coffee.
7. Mix to make coffee melt
8. Take out the base of biscuits from the fridge to wet it with this syrup: with the help of a brush, carefully paint  the bottom of biscuits with syrup and put it back in the refrigerator for at least another 25 minutes
9. Dedicate to the filling: put to soak the fish glue in a little cold water.
10. Now heat 50 ml of water in a saucepan and melt two tablespoons of instant coffee and 70 g of sugar over low heat by mixing the ingredients
11. Squeeze fish glue and add it to the pot with coffee, stirring until fish glue is melted and let cool
12. In a large bowl, work the spreadable cheese with an electric mixer or a hand whisk, add coffee where you have melted the isinglass and mix everything well
13. When mixture has a smooth and homogeneous consistency, pour into a bowl and set aside.
14. Separately, whip cream with the electric mixer or a hand whip: add the remaining granulated sugar to fresh liquid cream and mount the mixture
15. Then add the whipped cream to the mixture of spreadable cheese and coffee and mix it with a spatula until you get a smooth and homogeneous cream.
16. Now you can compose coffee cheesecake: remove cake from fridge and pour cream on the base of cookies.
17. Take care to even the surface with a spatula and place it in the fridge for at least 4 hours. Then you can churn it out
18. At this point proceed to the decoration: in a bowl work cheese spread with powdered sugar, add the instant coffee dissolved in a little water and mix the ingredients with a whisk until you get a homogeneous mixture
19. Put the cream obtained in a sac àpoche with a star-shaped nozzle and squeeze tufts all along edge and in center of the cake
20. You can complete your decoration by adding coffee beans on top of each tuft of cream, or grains covered with dark chocolate