Cheesecake with mochaccino coffee and Nutella

Cheesecake with mochaccino coffee and Nutella, ideal as a dessert for the end of a meal, made with iced coffee cream and liquid cream! A coffee cheesecake that you absolutely must make!

Announcement

How to make Coffee Mochaccino and Nutella Cheesecake! 

Ingredients :

For the liquid cream base

• 280g condensed milk
• For the coffee cream
• 40 g of espresso coffee
• 10g cornstarch
• 20g icing sugar
• 500 ml liquid full cream

 cookie base and cover

• 120g melted butter
• 200g cocoa biscuits

For the cover

• Chocolate chips
• Nutella

Preparation :

1. First, grind the biscuits into a powder and add them to the melted butter
2. Cover a 20cm mold with cling film and place the chopped cookies in the bottom (keep 3 tablespoons of chopped cookies aside for decoration)
3. Place the mold in the refrigerator for 30 minutes
4. Prepare the coffee cream: melt the cornstarch and icing sugar in the hot coffee
5. Heat the preparation for a few seconds in the microwave or in a small saucepan until the mixture thickens
6. This coffee cream is very concentrated: it is generally used as a base for making other creams
7. Whip the liquid cream into whipped cream
8. Add the condensed milk and mix with a spatula
   Divide the cream into two portions
9. In one, add the coffee cream (cold)
10. Take the mold out of the fridge and pour the white cream on top, leveling the surface well with a spoon.
11. Then add the cream to the coffee and equalize well
12. Place the cheesecake in the freezer for 30 minutes
13. After this time, decorate the cake with the rest of the chopped cookies, a little Nutella and chocolate chips
14. Serve cold