Nut lovers definitely need to try this coffee cheesecake! Its secret is in the nut base, which gives the dessert new facets of taste. I advise you to pour caramel on top of it and decorate it with the same nuts. Or, for example, popcorn.
Ingredients
For the base:
For filling:
- Ricotta - 500 g
- Cream cheese - 200 g
- Sugar - 100 g
- Coffee (espresso) – 60 ml
- Vanillin - 0.5 tsp.
- Ground cinnamon - 1 tsp.
- Flour - 2 tbsp.l.
- Chicken eggs - 2 pieces
Step-by-step cooking recipe
Chop the nuts into crumbs.
Mix nuts, honey, melted butter and 75 g of sugar.
Tamp the mixture into a mold in the form of a base and put it in the refrigerator.
Whisk the ricotta with cream cheese, add the eggs individually and pour in the espresso.
Add the remaining ingredients and whisk again.
Pour the cheese mass onto the nut base and bake the cheesecake in the oven for 35-40 minutes at 180 degrees.
Let it cool right in the mold.
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