This recipe for coffee cheesecake has waited for its turn a long time. In winter we wanted heavier and sweeter cakes. The nearer the summer, the lighter our diet becomes, so cakes are also a bit less solid. Cakes with fruit, cheesecakes and cakes that require "no baking" are a great part of this trend.

This dessert, because of the shot of coffee, is better for adult gourmands. For children I recommend using Inka coffee (chicory coffee) or instant cocoa. If you add dry granular coffee to the cheese, you will find small colourful dots in the cheesecake. If you would like to make a smooth cake, dissolve the coffee in a spot of water.

The recipe for this cake comes from www.aniagotuje.pl.

Ingredients:
1kg of grated curd cheese
200g of butter
150g of brown sugar
2 tablespoons of potato flour
4 tablespoons of granular coffee
icing

150g of dark chocolate
150ml of 30% sweet cream
4 tablespoons of desiccated coconuts
fruit for decoration

Heat the oven up to 160C.
Put the granular coffee, sugar and butter into a pot. Heat until the butter is melted. Boil for 2-3 minutes and turn off the heat. Leave to cool down. Add the cheese, potato flour and the coffee mixture and mix it in thoroughly. Put the dough into a baking pan. Put a bowl with hot water at the bottom of the oven, so as not to break the cheesecake during baking. Bake the cheesecake for 90 minutes.
Prepare the icing: heat up the sweet cream, add the chocolate and stir until it has melted.
Decorate the cheesecake with chocolate icing, desiccated coconuts and fruit. Leave the cake in the fridge for 4-5 hours.

Enjoy your meal!

Try also:
Lemon-coconut cheesecake
Memory of summer – cherry-coconut cake
Recipe for a homelike aroma, i.e. a cake with wild cherries