Mochaccino coffee and Nutella cheesecake, ideal as a dessert at the end of a meal, made with iced coffee cream and liquid cream! A coffee cheesecake that you absolutely have to make!
How to make Mochaccino Coffee and Nutella Cheesecake!
Ingredients :
For the liquid cream base
- 280 g of condensed milk
- For the coffee cream
- 40 g of espresso coffee
- 10 g cornstarch
- 20 g of icing sugar
- 500 ml of liquid whole cream
the cookie base and the cover
- 120 g melted butter
- 200 g cocoa biscuits
For the cover
- Chocolate chips
- Nutella
Preparation :
- First, grind the biscuits into powder and add them to the melted butter
- Cover a 20 cm mold with cling film and place the chopped biscuits at the bottom (keep 3 tablespoons of chopped biscuits aside for decoration)
- Place the mold in the refrigerator for 30 minutes
- Prepare the coffee cream: melt the cornstarch and icing sugar in the hot coffee
- Heat the mixture for a few seconds in the microwave or in a small saucepan until the mixture thickens.
- This coffee cream is very concentrated: it is generally used as a base for making other creams
- Whip the liquid cream into whipped cream
- Add the condensed milk and mix with a spatula
Divide the cream into two portions - In one, add the coffee cream (cold)
- Take the mold out of the refrigerator and pour the white cream over it, leveling the surface well with a spoon.
- Then add the coffee cream and equalize well
- Place the cheesecake in the freezer for 30 minutes
- After this time, decorate the cake with the rest of the chopped biscuits, a little Nutella and chocolate chips
- Serve cold