Ingredients

Dosi per 8 portions
250 g biscotti secchi al cocoa
125 g burro fuso
8 g gelatina in fogli 4 fogli
300 g formaggio spalmabile
300 ml panna fresca
100 g zucchero a velo
100 ml caffè circa 2 tazzine

1-Let’s start by preparing the coffee and letting it cool. Meanwhile, finely chop the biscuits in a food processor and place them in a bowl.

2-Melt the butter in a saucepan and add it to the biscuits, stirring to combine.

3-Pour the mixture obtained into a 24 cm diameter springform pan and form the base of the cheesecake. Place in the fridge for about 15 minutes and in the meantime prepare the cream.

4-Soak the gelatine sheets in cold water.

5-In a bowl, whip the fresh cream together with the spreadable cheese and icing sugar.

6-We add 2 cups of coffee and mix to incorporate it.

7-We squeeze and melt the gelatine in a saucepan: a few seconds on the heat will be enough.

8-We add the gelatine to the cream and mix.

9-We take the base from the fridge and place the cream on top, distributing and leveling it. Place in the fridge for at least 4 hours.

10-After the rest time, we can decorate our creamy coffee cheesecake with a nice sprinkling of bitter cocoa!see the continuation on the next page