No-bake coffee cheesecake

Step 1/6

• 41⅔ g chocolate cookies

• freezer bag
• rolling pin

Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

Step 2/6

• 6⅔ g butter
• 5 g brown sugar

• large bowl
• small saucepan
• spatula

In a small saucepan, melt butter over medium heat and add brown sugar. Place crumbled cookies into a large bowl and pour melted butter on top. Stir well to combine.

Step 3/6

• 1⅛ sheets gelatin
• 25 ml water

• small bowl

Add gelatin sheets to a small bowl with cold water. Leave to soak for approx. 8 – 10 min.

Step 4/6

• 83⅓ g cream cheese
• 50 g yogurt
• 33⅓ ml Baileys
• 5 g brown sugar

• round baking form

Add cookie crumb mixture to a round baking form, press firmly into bottom of baking form, and transfer to fridge to cool for approx. 10 - 15 min. In the meantime, mix yogurt, cream cheese and Baileys in a large bowl. Put the gelatine into a pan, add brown sugar, bring to a boil and fold in the joghurt-mixture. When cookie crumb has chilled, add yogurt and cream cheese mixture into the baking form. Gently tap on counter to release air bubbles. Transfer to fridge and allow to set for approx. 3 - 4 hours.

Step 5/6

• 15 g dark chocolate
• ⅓ tsp espresso powder
• 13⅓ ml cream
• ⅓ tbsp golden syrup

• large bowl
• small saucepan

Finely chop chocolate and transfer to a large bowl. In a small saucepan, bring espresso powder, cream, and golden syrup to a simmer over medium heat. Pour over chopped chocolate, let stand for approx. 15 – 30 sec., and then stir well to combine.

Step 6/6

• coffee flavored chocolate for garnish

• cake platter
• knife

Carefully run knife around edges of the baking form. Remove cake and transfer to a cake platter. Evenly spread ganache over top of cheesecake. Garnish cake with an outer ring of coffee flavored chocolates. Enjoy with a cold glass of Baileys!

Enjoy your meal!