Espresso Cheesecake

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Espresso Cheesecake
This is a Non Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: None
  • type: Non Veg
  • 2 hours
  • 10
  • Easy
This is a Non Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: None
  • type: Non Veg
  • 2 hours
  • 10
  • Easy
  • 100 g, cream removedBourbon biscuits
  • 55 gDlecta butter
  • 165 gDark chocolate
  • 5 tspCoffee powder
  • 300 gDlecta cream cheese
  • 1/2 tspVanilla essence
  • 75 gCaster sugar
  • 25 gCorn flour
  • 2Eggs
  • 20 mlDlecta fresh cream
  • 1Egg white
  • 50 gCaster sugar
  • 15 gDlecta unsalted butter
Step 9

Beat the cream cheese with caster sugar and corn flour for 2-3 minutes until smooth on a slow speed.

Step 10

Add the melted chocolate to the cheese mixture and mix, making sure the chocolate and the cheese mixture, both are at room temperature.

Step 11

Add the whole eggs one by one and continue beating.

Step 12

Once the mixture is smooth, add the cream and continue beating.

Step 13

In a separate bowl, beat the egg white along with sugar to form soft peaks.

Step 14

Fold in the egg whites to the cream cheese mixture.

Step 15

Fold in the melted butter and then pour the mixture on top of the biscuit mixture and level with a spoon.

Step 16

Put the cheesecake in the oven and fill the tray with water to form a double boiler (It should reach the height of half the cake tin).

Step 17

Bake the cheesecake for approximately 45 minutes until set.

Step 18

Once set, remove from the oven and let it cool at room temperature.

Step 19

Chill the cheesecake for at least 2 hours before serving.

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