Coffee and cheese dessert

1. Base

butter biscuits 10.5 oz (300 g) • unsalted butter 5.75 oz (160 g)

Finely crush the cookies with a rolling pin or chop them in an electric chopper. Melt the butter and pour it over the crushed cookies. Prepare a dough that is not completely compact.

2. 

Spread the cookie dough evenly on the bottom of the cake mould and press down well.

3. Filling

cooking chocolate 6 oz (170 g)

Melt the chocolate in a water bath and let cool (it must not solidify or be too hot).

4. 

cream cheese Bambino 8.75 oz (250 g) • cream curd cheese 8.75 oz (250 g) • sour cream (fat 14-18%) 1.7 cup (400 ml) • chicken egg 3 pcs • powdered sugar 3.5 oz (100 g) • coffee instant 3 tsp

Put cream cheese, cream curd, cream in a deep bowl, add eggs, sugar, coffee and melted chocolate.

5. 

Whip the mixture until you get a foam.

6. 

Pour the chocolate filling into the cake mould on biscuit base.

7. 

Preheat the oven and place a deep baking sheet filled with water. Place the cake on a grid above the baking sheet. Bake the dessert in this water bath at 160-645°F (340°C)F (340°F (170°C)) for 60 minutes.

8. 

Do not take the cake from the oven after baking. Turn off the oven, open it a little and let the cake in the oven for 2 hours on the residual heat to finish baking and cool. During that time, it almost completely hardens.

9. 

vanilla sugar • powdered sugar

Put the cooled dessert in the refrigerator for at least four hours, then lightly decorate it with sugar, loosen the edges of the mould with a knife and remove the mould. You can serve.

10. Decorating tip

Cut out a circle from paper about the diameter of the cake mould, fold it into quarters and cut the resulting corner into an arc. An opening in the shape of a wheel will appear.

11. 

Then fold the circle folded into quarters once more and cut out the half-rounds, after unfolding a flower template will be created.

12. 

Place the template on the cake and sprinkle the resulting holes with vanilla (powdered) sugar.

13. 

Remove the template.

14. 

Place it on the dessert again so that the holes come out between the already formed petals. Sprinkle sugar into the holes again and remove the template.

15. 

In this way decorate the dessert just before serving. The sugar would melt on it if you would decorate it earlier.