No Bake Coffee Cheesecake
This easy No-bake Coffee cheesecake that can be made in a relative short time and stylish enough to impress your guests.
Ingredients
Biscuit base
- 100 g chocolate biscuits
- 85 g melted butter
Cheese filling
- 250 g cream cheese - room temperature
- 35 g icisng sugar - sifted
- 1 tsp vanilla extract
- 1 tbsp coffee paste
- 1 tbsp coffee oil
- 1 tbsp Kahlua liqueur - optional
- 5 sheets gelatin leaf - or 12g gelatin powder
- 300 g non-dairy whipping cream
Frosting
- 120 g non-diary whipping cream
- 1/2 tbsp coffee paste
- 1 tsp coffee oil
Instructions
- Biscuit base - Grease the sides of an 8 inch removable cake pan and line the bottom with parchment paper. Blend biscuits coarsely and mix well with melted butter (add little more butter if you find the crumbly biscuits are too dry). Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge for later use.
- Soak the gelatin leaves into cold water for a few seconds, squeeze out excess water and melt under a double boiler and off heat. keep warm.
- Cheese filling - Place cream cheese, vanilla extract and icing sugar in a mixing bowl and beat till smooth. Then continue beating and pour in melted gelatin and mix well the cheese mixture.
- Divide cheese mixture into two portions, add in the coffee paste, coffee oil and kahlua liqueur into one of the plain cheese mixture.
- Whisk whipping cream to peak form but not too stiff. Divide the whipped cream into the plain and coffee cheese mixture, fold well with a rubber spatula.
- Pour half portion of the plain cheese mixture into prepared cake tin, followed by the coffee cheese mixture and the remaining plain cheese mixture on top.
- Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. Remove cake from the pan and pipe some pattern on top with nozzle tip or decorate the cake as desired before serving.
Notes
Frosting - whip up fresh cream to peak form and divide into two portions. Mix coffee paste and coffee oil into one portion of fresh cream and gently fold well with a rubber spatula.
Scoop coffee fresh cream in one side of the piping bag (with nozzle tip #162 attached) and then the other. Then pipe out the two tone cream on top of cake.
Nutrition
Calories: 171kcalCarbohydrates: 10gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 34mgSodium: 160mgPotassium: 70mgFiber: 1gSugar: 6gVitamin A: 420IUCalcium: 33mgIron: 1mg
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!
免烤咖啡芝士蛋糕
材料：（1个8寸蛋糕活底盘，旁边抹油，底部铺纸）
- 饼底
- 100克 全麦消化饼干， 擀碎或磨碎
- 85克 融化牛油
- 芝士馅料
- 250克 奶油芝士
- 30克 糖分，过筛
- 1茶匙 香草香精
- 1 汤匙 咖啡酱
- 1 汤匙 咖啡精
- 1 汤匙 咖啡酒(Kahlua) – 可不放
- 5片 吉利丁片或12克(吉利丁粉)鱼胶粉
- 300克 植物性奶油
- 装饰
- 120克 植物性奶油
- 1/2 汤匙 咖啡酱
- 1茶匙 咖啡精
- 做法：
- 饼底 – 把饼底料混合均匀 （觉得饼干碎太干的话，可多加一点牛油），放入盘模内压实。放进冰箱，备用。
- 鱼胶片浸入冷水泡软（约几秒钟），隔热水融化，保温备用。
- 奶油芝士馅料 – 奶油芝士，香精和糖粉搅打至顺滑。倒入融化好的鱼膠片，继续搅打均匀均匀。
- 将芝士混合物分成两份。加入咖啡酱，咖啡精和咖啡酒到一部份的奶油芝士混合物，轻轻的搅拌均匀。
- 将鲜奶油搅打至硬性发泡（不须打到很干）分成两份，倒入奶油芝士和咖啡奶油芝士糊里，用橡皮刮刀翻拌均匀即可。
- 先把一半的奶油芝士糊倒入蛋糕盘里抹平，中层倒入咖啡奶油芝士糊，再抹平。最后倒入剩余的奶油芝士糊，抹平（或用梯形蛋糕刮刀）。
- 蛋糕收进冰箱冷藏至少4小时或隔夜才脱模装饰。
- 装饰 – 打发植物性奶油。取出一半的奶油，参入咖啡酱和咖啡精，用橡皮刮刀轻轻的翻拌均匀。裱花袋装好花嘴(#162)，在边上抹上白奶油和咖啡奶油，接下来就可以在蛋糕上挤满自己喜欢的双色花形。