Coffee and White Chocolate Cheesecake🍰
FOR THE BASE
- 180 g Margarine
- 350 g Chocolate biscuits
- 350 ml vegetable cream
- 80 ml Coffee
- 2 sheets of gelatin
- 250 g Mascarpone
- Vegetable cream
- Berries
- 1 sheet gelatin
- 250 g White chocolate
- A cheesecake with a delicate flavor and a soft texture that literally melts in your mouth, this dessert is sure to impress...
- A cheesecake with a delicate flavor and a soft texture that literally melts in your mouth, this dessert is sure to impress...
- A cheesecake with a delicate flavor and a soft texture that literally melts in your mouth, this dessert is sure to impress...
- A cheesecake with a delicate flavor and a soft texture that literally melts in your mouth, this dessert is sure to impress...
- A cheesecake with a delicate flavor and a soft texture that literally melts in your mouth, this dessert is sure to impress...
Start with the base by melting the margarine, blending the biscuits, and combining everything well. Arrange the mixture in the bottom of a springform pan and refrigerate.
Soak the gelatin. Meanwhile, in a bowl, whip the cream. Once it reaches a good consistency, add the mascarpone and continue beating.
Now add the gelatine previously melted in a saucepan together with a drop of cream, mix, pour onto the base, level well and put back in the fridge.
Now melt the roughly chopped chocolate together with a little cream. Once it's almost completely melted, add the gelatin (always soaked first) and stir until smooth.
Let it cool for a few minutes before pouring it into the mold, garnish with fresh fruit (or whatever you like) and let it rest in the refrigerator until ready to serve.
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