ADVERTISEMENT
1 teaspoon vanilla extract
¾ cup whipping cream min 35% fat (190 ml), chilled
1 tablespoon powder gelatin (10 gr) or type/quantity that sets 2 cup (500 ml)
Others
few ladyfingers biscuits
some cocoa powder
Instructions
The Coffee
Mix warm water and coffee well. Separate 3 tablespoon of coffee mixture into another bowl. Set aside.
The Base
In a
food processor
, blend the digestive biscuits into fine crumbs. Pour into a bowl and add in butter. Mix well.
Pour the mixture into a 7 inch (18 cm) springform pan. Press and compact evenly to the base. Place in the freezer for 30 minutes.
The Cheesecake
Add cream cheese and mascarpone into a bowl and whisk for a few minutes until they’re light and fluffy. Then add in icing sugar and vanilla extract. Mix well to combine. Set aside.
In another bowl, add in whipping cream and whisk it until soft peaks. Pour the whipped cream into the cream cheese mixture and mix just to combine. Don’t over mix. Set aside.
Add powder gelatin into the bowl that contains 3 tablespoon coffee mixture and mix. Leave for 5 minutes for the gelatin to soak. After that heat the mixture in microwave until the gelatin is totally dissolved.
Take a few teaspoon of cream cheese mixture and add into gelatin mixture. Mix well. Then pour gelatin mixture into cheesecake mixture and immediately mix just until well combined.
Pour ⅓ of the mixture into our prepared pan. Spread evenly. Soak ladyfinger one at a time for 2 seconds in the coffee mixture and then arrange them on top to cover the surface. Then sprinkle generously with cocoa powder.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
