Coffee Cheesecake

L'Antro dell'Alchimista
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Coffee Cheesecake Recipe
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560
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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 cornstarch
  • chocolate syrup

Directions

  1. Preheat the oven to 180 degrees Celsius.
  2. Line a round for a 20-centimeter cake pan with parchment paper.
  3. 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.
  4. Bake for approximately 40 minutes.
  5. Let the cake cool completely before removing it from the cake pan.
  6. Refrigerate for at least 4 hours.
  7. Decorate the cheesecake with chocolate syrup and serve.
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NutritionView more

560Calories
Sodium34%DV810mg
Fat46%DV30g
Protein49%DV25g
Carbs16%DV49g
Fiber0%DV0g

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.

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