No-Bake Espresso Cheesecake
Ingredients: Creme-filled sandwich cookies, Melted butter, Gelatin, Boiling water, Cream cheese · 255 min cook time · 450kcal · ₩27,000
Ingredients
36cookies Creme-filled sandwich cookies, 1cup Melted butter, 2cups Gelatin, 2cups Boiling water, 36ounces Cream cheese, 1cup Heavy cream, 0.5cup Granulated sugar, 0.25cup Coffee liqueur, 0.25cup Melted chocolate, 2tablespoons Instant espresso powder, 50g Dark chocolate, 3beans Coffee beans
Instructions
1. For the crust, place creme-filled sandwich cookies in a food processor and pulse for a few seconds until they resemble a dry crumb.
2. Add melted butter to the cookie crumbs and pulse again for 10-15 seconds until it resembles wet sand.
3. Grease a 9-inch springform pan and line the sides with parchment paper to prevent sticking.
4. Press the cookie mixture firmly into the bottom of the prepared springform pan. You can use a spatula or the back of a measuring cup to ensure it's flat and compact.
5. Chill the crust in the fridge for 15 minutes while preparing the cheesecake filling.
6. For the filling, take 2 cups of hot boiling water and add gelatin. Whisk until the gelatin dissolves completely and there are no more clumps.
7. Pour the gelatin mix into a blender. Add cream cheese, heavy cream, granulated sugar, coffee liqueur, melted chocolate, and instant espresso powder.
8. Blend for 30 seconds until the mixture is smooth and glossy.
9. Pour the cheesecake filling over the chilled crust and smooth out the top with a spatula.
10. Refrigerate the cheesecake for about 4 hours until fully set.
11. Once set, carefully remove the cheesecake from the springform pan and peel off the parchment paper.
12. Decorate by shaving dark chocolate on top using a microplane. Add a few chocolate shavings and three coffee beans as a nod to the espresso martini.
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