Recipe of Coffee and chocolate cheesecake (no bake)

Join me and let's see how to make Coffee and chocolate cheesecake (no bake)

Instructions:

Step 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.
Step 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.
Step 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.
Step 4
• Remove from heat and immediately add the previously chopped chocolate bar. Mix well to unify and keep warm.
Step 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.
Step 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.