Ingrédients
Biscuit2 cup
Beurre0.5 cup
Café2 tablespoon
Fromage à la crème300 gram
Sucre en poudre2 tablespoon
Lait liquide0.5 cup
Lait concentré sucré0.5 cup
Crème1 cup
Gélatine2 tablespoon- Hot Water0.3 cup
- Crème1 cup
- Café0.3 cup
- Sucre en poudre2 tablespoon
Mesures
- 1
To make the biscuit layer, in a bowl, combine the biscuits, butter, and coffee, and mix with a wide spoon until the mixture is homogeneous.
5 minutesMatériel requis:
Bol de mélange🍳Wide Spoon - 2
In a springform cheesecake pan, place the biscuit mixture and press down firmly to create a thick layer of biscuits, then refrigerate.
5 minutesMatériel requis:🍳Springform Cheesecake Pan - 3
To make the cheesecake, dissolve the gelatin in hot water and stir with a fork until completely dissolved, then set aside to cool.
5 minutes - 4
In a blender, combine the cream cheese, sugar, liquid milk, sweetened condensed milk, and cream, and blend well until creamy, then add the gelatin and mix well to combine.
5 minutesMatériel requis:🍳Electric Blender - 5
Pour the cheese mixture over the biscuit layer, sprinkle coffee on top, and place the pan in the refrigerator for 3 hours to chill completely.
180 minutes - 6
To make the topping, in the electric blender, combine the coffee, cream, and sugar, and blend well to achieve a thick cream.
5 minutesMatériel requis:🍳Electric Blender - 7
Decorate the cheesecake with the cream, sprinkle a little coffee on top or decorate as desired, then refrigerate until serving.
5 minutes
Faits nutritionnels
Biscuitpour 100gBeurrepour 100gCafépour 100gFromage à la crèmepour 100gSucre en poudrepour 100gLait liquidepour 100gLait concentré sucrépour 100gCrèmepour 100gGélatinepour 100gCrèmepour 100gCafépour 100gSucre en poudrepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.