Cheesecake is a fresh and original dessert and represents a classic that everyone enjoys, from children to adults. Of course there are several versions and the one we are proposing today is a quick and easy recipe, with no cooking required. Scroll through the step by step recipe and become an expert on no-bake cheesecake, without gelatine or eggs.
How to make no-bake coffee cheesecake
Step 1: coffee and biscuits for the base of the cheesecake
Brew the coffee in a 2-cup moka pot and let it cool to use later. Meanwhile, soak the isinglass in cold water. Now let’s turn to the base of our cheesecake.
Break up the shortbread biscuits and blend them to crumbs in the mixer; add 1 tablespoon of sugar and mix, then add the melted butter and blend in the mixer again until you get bigger chunks. If you don’t have a mixer, you can put the biscuits in a paper bag and beat them with a meat tenderiser, then add the sugar and butter and mix with a wooden spoon.
Now line a cake tin with baking paper; transfer the biscuit mixture and spread it in a thin layer so that it covers the bottom and walls of the mould. Put everything in the freezer for 30 minutes and move on to preparing the cream cheese filling.
Step 2: cream
Whisk the cream until it forms soft peaks, add the spreadable cheese, the remaining sugar and 4 tablespoons of lemon juice, and mix together. In a saucepan, heat the coffee brewed previously, but not too much, and add the well-wrung out isinglass. Stir to avoid lumps forming, leave to cool for a few minutes and pour the coffee into the cream, using the mixer on a low speed to combine the mixture a little more.
Step 3: putting it all together
Take the cake tin from the freezer, pour the cream cheese with coffee into the middle of the chocolate biscuit shell, try to level it using a spoon and leave in the freezer for at least 6 hours.
Your no-bake coffee cheesecake is ready, remember to keep it in the fridge for at least half an hour before serving.
No-bake cheesecake with coffee: ingredients
250 g chocolate shortbread biscuits
300 g spreadable cheese (e.g. Philadelphia)
100 g sugar
3.5 sheets of isinglass (8 g)
120 g butter
50 g raspberries
4 tablespoons of lemon juice
100 ml cream
2 espresso cups of Lavazza ristretto coffee with no sugar