Ingredients:
24 ladyfingers
700 gr cream cheese
3 tablespoons cocoa powder
1 tablespoon instant coffee
200 ml coffee
100 ml brandy
200 gr sugar
3 eggs
2 tablespoons flour
Instructions:
1. Preheat the oven at 180o C.
2. Grease a 20 cm round pan (with removable bottom) with a little butter.
3. Mix the coffee with the brandy.
4. In a medium bowl, mix the cream cheese with sugar until well combined.
5. Add one egg at the time, mixing until incorporated.
6. Add the instant coffee and flour and gently mix to combine with a spatula.
7. Dunk 12 ladyfingers into the coffee mixture and place them on the bottom of the pan.
8. Sift one tablespoon cocoa powder on the ladyfingers.
9. Pour half the cream cheese batter onto the pan.
10. Repet steps 7, 8 and 9: ladyfingers, cocoa powder, cream cheese batter.
11. Place the pan onto another bigger tray. Add some boiling water in the bigger tray to prevent the cheesecake from cracking while baking.
12. Bake for minimum one hour at medium-low heat.
13. After baking, let it cool completely at room temperature.
14. Sift one tablespoon cocoa powder on top, then refrigerate for at least 5 hours, ideally overnight.
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