Wednesday, August 28, 2013

Chocolate espresso cheesecake


for the base:
250 chocolate cookies
125g butter

for the cream:
400g cream cheese
500g ricotta
200g sugar
4 eggs
200g melted chocolate
3 Tbsp instant coffee

How to

Prepare the base melting the butter in a saucepan. Add the cookies, minced. Put them on the bottom of a 20 cm cake tin. Put it in the fridge.
Prepare the cream whisking cream cheese, ricotta, sugar and eggs. Then add the melted chocolate and the instant coffee.
Pour over the cookie base and bake for about an hour at 160°. Let cool overnight.

No comments:

Post a Comment