Cheese Cake Baked with Coffee
Cake
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Cook Time
3 h 50 min
Servings
8
Difficulty
Medium
Prep Time
40 Min
This Thermomix® recipe for Cheese Cake Baked with Coffee is ready in 3 h 50 min and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This cheese cake baked with coffee is a real pleasure for the palate! The crunchy biscuit base goes perfectly with the soft and fragrant coffee cream. The recipe is a bit laborious, but the final result amply repays the effort. Perfect for a delicious snack or as a dessert after a special dinner. I often prepare it for my friends' birthdays, always with great success. A tip? Prepare it the day before, so the flavors blend together better! Ideal to serve with a sprinkling of bitter cocoa.
Ingredients (11 ingredients)
-
Dry biscuits
-
Butter
-
Spreadable cheese
-
Sour cream
-
Eggs
-
Sugar
-
Flour
-
Coffee
-
Sour cream
-
Icing sugar
-
Bitter cocoa
Preparation (14 steps)
Base preparation
Line the base of a 20-24 cm springform pan with parchment paper. This step is essential to unmold the cake without problems.
Chop the biscuits
Put the dry biscuits in the bowl and chop for 10 Sec./Speed 8. Check the consistency and, if necessary, chop again for a few seconds.
Melt the butter
Add the butter in pieces to the bowl and melt for 3 Min./50°C/Speed 2.
Mix biscuits and butter
Pour the chopped biscuits into the bowl with the melted butter and mix for 20 Sec./Speed 3. Make sure the biscuits are well soaked in butter.
Transfer the base to the pan
Pour the biscuit and butter mixture into the pan, level with a spoon and put in the refrigerator for 15 minutes.
Prepare the cream
Put the spreadable cheese, sour cream and sugar in the bowl. Mix for 30 Sec./Speed 4.
Add eggs and flour
Add the eggs and flour to the bowl. Mix for 20 Sec./Speed 4.
Add the coffee
Add the coffee to the bowl, pouring it in little by little. Mix for 15 Sec./Speed 3.
Pour the cream on the base
Pour the cream over the biscuit base in the pan.
Baking in the oven
Bake in a preheated static oven at 180°C for 50 minutes. Check cooking with a toothpick.
Cooling
Remove the cake from the oven and let it cool completely.
Unmold the cake
Gently remove the cake from the mold and transfer it to a serving dish.
Prepare the topping
Put the sour cream and icing sugar in the bowl. Mix for 20 Sec./Speed 3.
Decorate and store
Spread the topping on the cake, complete with a sprinkling of bitter cocoa and store in the refrigerator for at least 2 hours before consumption.
Finished cooking? Great! 🎉
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Created by
Valentina Gentile
6
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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