Steps for coffee cheesecake

• Let’s start with the base for the coffee cheesecake. Brew two small cups of coffee (total about 2.5 fl oz).

  Crumble the cookies — you can do this by hand using a rolling pin or by putting them in an electric blender. Melt the butter for 30 seconds in the microwave.

  Add 1 fl oz of the brewed coffee to the cookie crumbs and the cooled melted butter.

• Put the remaining coffee in the refrigerator!

  Mix thoroughly and divide the mixture into 4–5 portions. Use four silicone muffin cups to form a little basket for each cheesecake base.

• Let rest for 1 hour in the freezer.

  

• Place the well-chilled sweetened whipping cream (if you bought unsweetened fresh cream, add 4 tbsp of powdered sugar) in a bowl with the coffee that was in the refrigerator and whip until stiff. As soon as you reach the right consistency, add the condensed milk and continue beating until you obtain a creamy texture.

• Let the cream rest in the refrigerator for at least 30 minutes. Put it into a piping bag fitted with a large star tip, remove the bases from the freezer and pop them out of the silicone molds. Fill with the cream, dust with unsweetened cocoa powder, and serve.

• If not consumed immediately, keep in the refrigerator for no more than 2 days.

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