Desserts
Easy
3-Ingredient Cheesecake
10 min
Desserts
Medium
Recipe of Coffee and chocolate cheesecake (no bake)
This cheesecake with coffee and chocolate, no-bake, is the perfect combination for lovers of creamy and flavorful desserts. Originating in modern home baking, this cold cake stands out for its crunchy butter cookie base and a silky filling made with heavy cream, dulce de leche, and an intense touch of coffee. The texture is incredibly smooth thanks to cornstarch and beaten egg whites, while the chopped chocolate provides small pleasures in every bite. It is ideal for celebrations, family gatherings, or simply treating yourself, as it requires no oven and uses easy-to-find ingredients. The decoration with strawberries and chocolate Balls not only makes it visually appealing but also adds freshness and contrast. If you are looking for a dessert that impresses without complications, this cheesecake version is your best choice. Dare to make it and surprise everyone with a dessert that combines the best of coffee and chocolate in every spoonful.
Prep
30 min
Cook
20 min
Servings
8
Ingredients
Directions
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1
In a bowl, combine the crushed cookies with the butter to form a kind of wet sand. Press the mixture into a 24 cm springform pan, ensuring that the base and edges are well compressed to create the crust. Freeze while you prepare the rest of the recipe.
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2
In a large pot, combine the two jars of cream with the egg yolks, the 300 g of traditional caramel, 1 measure of water from the cream jar, cornstarch, tradition coffee, and use a hand blender to mix everything well until all the ingredients are unified. Make sure there are no lumps; if there are, strain the mixture through a sieve.
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3
Heat over medium heat, stirring constantly with a rubber spatula and a whisk, making sure to reach the corners at the bottom. Cook for about 20 minutes or until you notice a much thicker texture and that it does not taste like raw cornstarch or egg yolks.
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4
Remove from heat and immediately add the previously chopped chocolate bar. Mix well to unify and keep warm.
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5
Meanwhile, beat the egg whites with an electric mixer until they form stiff peaks. Gradually add the sugar until a firm meringue forms. Immediately add this meringue gradually to the previous mixture using gentle folding motions to avoid losing air.
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6
Pour into the mold with the cookie crust. Freeze for about 5 hours or overnight. Before serving, remove from the freezer 30 minutes beforehand to achieve the ideal texture. Decorate with the remaining caramel, forming a thin layer and piping around the edges. Carefully attach the balls, add the strawberries, and serve portions that are 2 to 3 fingers thick and enjoy.
