Coffee Cheesecake
L'Antro dell'Alchimista
Description
This creamy cheesecake takes less than an hour to mix, assemble, and bake--but you'll need to wait at least four hours for it to chill properly before serving. The taste and texture only improves over time, so make it a day ahead, if possible. Yogurt replaces some of the cream cheese for a lighter, tangier result; espresso lends deep flavor to the filling. This is a no-crust cheesecake, meaning it's gluten free. Chocolate syrup is drizzled over the top, or you could melt dark chocolate and use that instead.
Ingredients
- 300 grams cheese
- 125 grams plain yogurt
- 3 eggs
- 130 grams sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 90 milliliters espresso
- 30 grams corn starch
- chocolate syrup
Directions
- Preheat the oven to 180 degrees Celsius.
- Line a round for a 20-centimeter cake pan with parchment paper.
- Combine the cheese, yogurt, eggs, sugar, baking powder, vanilla, espresso, and cornstarch in a bowl. Mix well and pour the batter into the cake pan.
- Bake for approximately 40 minutes.
- Let the cake cool completely before removing it from the cake pan.
- Refrigerate for at least 4 hours.
- Decorate the cheesecake with chocolate syrup and serve.
NutritionView more
PER SERVING *
| Calories560Calories from Fat270 |
| % DAILY VALUE* |
| Total Fat30g46% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol240mg80% |
| Sodium810mg34% |
| Potassium220mg6% |
| Protein25g49% |
| Calories from Fat270 |
| % DAILY VALUE* |
| Total Carbohydrate49g16% |
| Dietary Fiber0g0% |
| Sugars40g80% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
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