A very fresh, but simultaneously comforting and tasty dessert is always welcomed here at home. This coffee cheesecake absolutely harmonious in flavour and sinful in the ingredients is also aromatic enough for you to be able to feel it in your palate without even having tasted it yet. Does this seem strange to you? Then try it and tell me if I'm right or wrong!
- 1 can of condensed milk
- 1 package of cream
- Gelatin sheets - 10
- 2 packages of cheese Philadelfia
- 2 packets of cookies
- 120 gr butter
- a cup of cofee
- 4 tea spoons of powder coffee (I used Nescafé Intense)
Crush the biscuits and add the melted butter, mix well and place in the bottom of a tart mould. Refrigerate while preparing the custard. Soak the gelatine leaves in four tablespoons of water and drain well before melting them in 1 dl milk. Whip the cream with three tablespoons of sugar and set aside. Beat the cheese for a few seconds with the condensed milk and stir in the sour cream and add the melted gelatin. Separate into two parts and on one of the parts add a cup of coffee - I used Arpeggio from Nespresso and pour the 4 spoons of coffee, mixing it gently. Pour the white part over the cookies base and put it in the fridge for about 5 minutes. Remove from the fridge and pour the part with the coffee, taking it to the fridge to solidify. Sprinkle it with some cofee beans and serve it chilled.
Uma sobremesa muito fresca, mas simultaneamente saborosa e reconfortante é sempre bem vinda cá em casa. Este cheesecake de café absolutamente harmonioso nos sabores e pecaminoso nos ingredientes é ainda aromático o suficiente para lhe poder sentir o gosto sem sequer ainda o ter degustado. Parece-lhe estranho? Então experimente e depois diga-me se tenho ou não razão!
- 1 lata de leite condensado
- 1 pacote de natas
- 10 folhas de gelatina
- 2 embalagens de queijo Philadelfia
- 2 pacotes de bolacha Maria
- 120 grs de manteiga
- 1 chávena de café
- 4 colheres de chá de café em pó (usei Nescafé Intenso)