Preparation

• To prepare the base of the Coppa del Nonno cheesecake, start by lining a springform pan with parchment paper.

  The best method for cheesecake is to cover the base with a sheet slightly larger than the diameter of the pan and fit it between the base and the springform ring.

  The side walls of the pan can be covered with a strip as long as the circumference of the pan.

  Wet it with water, so it adheres to the inner edge of the pan. This way, the cream, when it solidifies, will be smooth without the marks of the parchment paper.
  
  
  
  Then melt the butter over low heat and blend the chocolate cookies.
  
  
  
  Mix the two ingredients together until you get a crumbly mixture, which will be compacted onto the pan using the back of a spoon or your hands.
  
  
  
  After this step, put it in the fridge to solidify for at least half an hour.

• Take 2 oz from the total amount of unwhipped cream and heat it without boiling.

  Remove from heat and dissolve 1 tsp of instant coffee in it.

  If the liquid in which we dissolve the coffee is too hot, the final result will have a slightly bitter taste because the granules will have undergone a sort of roasting.
  
  
  
  Whip the remaining 6 oz of cream.

  Separately, combine mascarpone, robiola, and powdered sugar, and mix them well with the spatula.

  Then add the already prepared cream and coffee mixture and blend.
  
  

  Finally, fold in the whipped cream, working from the bottom upwards.

  
  
  After that, pour the cream over the base, leveling it carefully with a silicone spatula.
  
  
  
  Place it in the fridge to set for at least 3-4 hours, preferably overnight.

• Directly in the saucepan, we will thicken the topping by combining unsweetened cocoa, cornstarch, sugar, and mixing well.

  Then slowly add the water, continuing to stir with a hand whisk. When it is homogeneous, place it over the heat and, while stirring, bring it to a boil.
  
  
  
  Turn off the heat, and when it has slightly cooled, add a teaspoon of instant coffee and blend.

  Let the topping cool in a tightly closed jar.

  
  
  When cool, transfer the jar to the fridge.

• After the cream has set, the flavor of the Coppa del Nonno cheesecake will be enhanced by the cocoa and coffee sauce, using it to decorate as desired.

  For example, you can top the center of the cake with a light plastic bowl and let the topping drip evenly all around it.
  
  
  
  Carefully remove the bowl.

  The center can now be garnished with coffee beans covered in melted chocolate, or simply with chocolate chips.
  
  
  
  The Coppa del Nonno cheesecake without gelatin and without baking is now ready.