Chilled Coffee Cheesecake 免考咖啡乳酪蛋糕

Wanting to clear the blocks of cream cheese in my fridge, I got down to making this fuss free and yummy no-bake coffee cheesecake. It has been some time since I last baked this cheese cake.  Cheese cakes are decadent yet sinful cakes so they are good only for occasion indulgence.

Gave some slices to my sis and bro-in-law and brought some for my colleague. This cheesecake was cleared fast and that means I can do another cheesecake real soon!

Short post here. Be back soon :)

Chilled Coffee Cheesecake 

Recipe by Grace Kitchen Corner

- for 8 inches baking tin or 8 of 5cm chef rings (I used a 6-inch springform tin)

Bottom base

90g digestive biscuits crumbs 

30g oreo biscuits crumbs 

75g butter (melted) - you may use 60g to 65g melted butter if you prefer crumbier base

Fillings

250g cream cheese 

60g sugar 

12g instant coffee (dissolve with 1 tablespoon water) 

2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 

170ml whipping cream 

40g chocolate beads (I left out the coffee beads)

Toppings (I left the toppings out)

150g whipping cream 

50g dark bitter chocolate 

8 pieces of mocca beans (deco)

1. Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
5. Pour into the baking pan or chef rings and chill in the fridge until it set.
6. After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge.
7. Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!