No-bake "Mocha" Cheesecake on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/chizkejk-mokka-bez-vypechki/Notes on ingredients:

      Cookies for the base. For a no-bake cheesecake, the best option is the so-called digestive biscuits. These are "Kroket", "Maria", and similar types. This type of cookie presses well into the base and holds its shape even without baking.

      Butter. Use butter with a fat content of at least 72%.

      Cream cheese. Any creamy cheese like "Philadelphia" will work here. It’s better if it’s not too soft in consistency.

      Cream. Use strictly fatty cream, from 30% fat and higher. Lower fat content will not whip well and will give a more liquid texture, which can be problematic for stabilization.

      Powdered sugar. In this recipe, it’s better to use powdered sugar rather than granulated sugar, as it dissolves faster and better in the cream, leaving no crunchy crystals.

      Chocolate. For this cheesecake, I recommend using dark chocolate with a cocoa content of 55% or higher.

      Gelatin. I use sheet gelatin here. There’s no need to measure water for soaking – it absorbs as much as needed, and you simply drain the excess. When using powdered or granulated gelatin, the ratio with water will be 1 to 6 – that is, for 10 g of gelatin, you will need 60 g of cold water.

      Now let's move on to the preparation.

      Combine the cream with coffee and bring to a boil.

      Let it sit for 5 minutes, then strain through a very fine sieve. Cover with plastic wrap and cool – first to room temperature (you can place the bowl with cream in a second bowl filled with ice water), and then for a couple of hours in the refrigerator.

      Soak the gelatin in cold water.

      For the base, crush the cookies into crumbs in a food processor.

      Add melted butter, mix, spread on the bottom of a springform pan, and press down.

      Place the pan in the refrigerator.

      If the mixture remains too dry (this can happen depending on the specific brand of cookies), you can add 1-2 tablespoons of milk.

      For the filling, combine cream cheese with powdered sugar and vanilla sugar and whip until smooth.

      Add the melted chocolate.

      Whip again until it is evenly distributed in the cream.

      Whip the chilled cream.

      Squeeze the swollen gelatin from excess water and melt it in a saucepan. Let it sit for 5-7 minutes.

      Add a couple of tablespoons of the cheese cream to the saucepan and mix very quickly and intensely.

      Add about a third of the cream and mix intensely again. Then combine this mixture with the remaining cream and mix well again.

      All these manipulations are necessary so that the gelatin does not set too quickly due to the large temperature difference and clump together.

      Add the whipped cream to the cheese mixture and gently fold in using a spatula.

      Spread the cream into the pan over the base and smooth it out. You can create a pattern on the surface if desired.

      I recommend lining the sides of the pan with acetate film or border tape from the inside – this way, your cheesecake will easily come out of the pan, and the sides will look as aesthetic as possible.

      Send the cheesecake to the refrigerator for at least 4 hours, preferably overnight, to let the filling set and stabilize.

      The set cheesecake can be decorated with chocolate drops or shavings.

      Cut the cheesecake into portioned pieces and serve.

      Enjoy your tea time!



       This recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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