COFFEE CHEESECAKE

1.

The coffee cream

• Add the sweet cream and the Instant 1820 Coffee in a pot.
• Heat over low heat until the coffee has completely dissolved. Don’t let it boil. I poured into a jar and let it cool to room temperature. Then I kept in the fridge so that it is very cold before using. We recommend preparing the coffee cream the day before.

3.

Cheesecake

• Add the cream cheese to a bowl and beat for a few minutes until softened. I added the icing sugar, the vanilla extract and continued beating until everything is integrated.
• Beat up the cold coffee cream until it is half assembled. Add the cheesecake mixture. Beat it everything until it thickens.
• Pour the cheesecake mixture onto the biscuit base. With the help of a spatula, distribute evenly.
• Keep in the fridge for 48 hours or until it has become firm. Decorate as you like..

2.

Base

• Crush the Oreo cookies until you get fine crumbs.
• Put the crushed cookies in a bowl along with the melted Numar margarine. Mix until you get a consistency of wet sand.
• Pour the mixture into a 20 cm diameter removable pan and distribute evenly. Use the bottom of a glass to press against the base. Take it to the freezer for 30 minutes while we continue with the cheesecake.