Coffee Cheesecake

L'ANTRO DELL'ALCHIMISTA
9Ingredients
55Minutes
560Calories

Description

This creamy cheesecake takes less than an hour to mix, assemble, and bake--but you'll need to wait at least four hours for it to chill properly before serving. The taste and texture only improves over time, so make it a day ahead, if possible. Yogur…

replaces some of the cream cheese for a lighter, tangier result; espresso lends deep flavor to the filling. This is a no-crust cheesecake, meaning it's gluten free. Chocolate syrup is drizzled over the top, or you could melt dark chocolate and use that instead.

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Ingredients

US|METRIC
  • 300 grams cheese
  • 125 grams plain yogurt
  • 3 eggs
  • 130 grams sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 90 milliliters espresso
  • 30 grams cornstarch
  • chocolate syrup
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    Directions

    1. Preheat the oven to 180 degrees Celsius.
    2. Line a round for a 20-centimeter cake pan with parchment paper.
    3. Combine the cheese, yogurt, eggs, sugar, baking powder, vanilla, espresso, and cornstarch in a bowl. Mix well and pour the batter into the cake pan.
    View 4 More StepsDiscover more recipes from L'Antro dell'Alchimista

    NutritionView More

    560Calories
    Sodium34% DV810mg
    Fat46% DV30g
    Protein49% DV25g
    Carbs16% DV49g
    Fiber0% DV0g
    Calories560Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol240mg80%
    Sodium810mg34%
    Potassium220mg6%
    Protein25g49%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber0g0%
    Sugars40g80%
    Vitamin A20%
    Vitamin C2%
    Calcium80%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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