Den du ved nok cheesecake, – a new take on Den du ved nok kage (the Danish ‘you know which one’ cake), the classic chocolate, coffee and coconut traybake.
We are big fans of Den du ved nok kage in our house, and the last time I made it, I quickly hit on the idea, a brilliant one if I may say so myself;-), of turning it into a cheesecake. I do love cheesecake.
As far as I can see, this is the first of its kind, – the first “Den du ved nok cheesecake” on the internet, – so I hope you will give it a warm welcome 🙂
Like the traybake, this cheesecake is full of chocolate, coffee and coconut. The base is made with biscuits, desiccated coconut and a little coffee, among other things, – and the cream cheese filling is rich with chocolate and coffee.
It tastes wonderful, – intense, rich and utterly moreish. All the flavours of the classic traybake are there: deep chocolate, crunchy coconut in the base and a hint of coffee in every mouthful, – mmmmm, it is good.
Den du ved nok mousse cake
If you are not keen on cheesecake, or on the cheese part of it, – you can easily turn this into a mousse version by swapping the cream cheese for Greek yogurt:)
I don’t like coffee – can I replace the coffee with something else?
Yes, you certainly can, – and here I would recommend freshly squeezed orange juice. Orange goes perfectly with the other ingredients, – and if you add the finely grated zest of an orange as well, it is spot on:)
Also try my recipe for drømmekage (Danish coconut-topped ‘dream cake’) with orange, – find it here.
Cheesecake à la Den du ved nok kage – chocolate, coffee and coconut cheesecake
Ingredients
Biscuit base
- 130 g digestive biscuits
- 100 g desiccated coconut
- 100 g butter
- 2 tbsp soft light brown sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp strong coffee
- 1 tsp vanilla sugar
Cream cheese filling
- 200 g full-fat cream cheese
- 350 ml whipping cream (38% fat)
- 150 g dark chocolate (60–70% cocoa)
- 100 g icing sugar
- 50 ml strong coffee, plus perhaps 1–2 tbsp more
- 4 leaves gelatine
You will also need
- Cake ring or springform tin, approx. 18–20 cm
- Acetate cake collar (cake plastic)
- Chocolate shavings and coconut flakes
- Optional: chocolate balls and edible flowers
Method
Biscuit base
- Melt the butter in a small saucepan and take it off the heat.
- Blitz the biscuits to fine crumbs and stir them together with the melted butter, vanilla sugar, cocoa powder, brown sugar, desiccated coconut and coffee.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If using a cake ring, place it on a chopping board with a sheet of baking parchment underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture into the tin and press it down firmly so the whole base is covered. Chill in the fridge while you make the cream cheese filling.
Cream cheese filling
- Soak the gelatine leaves in a large bowl of cold water for about 15 minutes.
- Melt the chocolate in the microwave or in a bowl set over a pan of simmering water, and stir it together with the hot, freshly brewed coffee.If you would like the chocolate flavour a little less intense, use 55% chocolate.
- Whip the cream to soft peaks.
- Beat the cream cheese with the icing sugar, – use a hand mixer if you like, to make sure there are no lumps, then beat the chocolate and coffee into the mixture.
- Melt the soaked gelatine in a small saucepan over the very lowest heat, – it only takes a few seconds, so keep an eye on it. Don’t squeeze the gelatine out too thoroughly before melting, – the little water that clings to it makes the melting easier to control. Otherwise add about 1 tbsp of water.Take the pan off the heat as soon as the gelatine has melted.
- Fold a couple of large spoonfuls of the cream cheese mixture into the pan with the melted gelatine and stir until it is free of lumps and the mixture has cooled. Test with your little finger whether it is cool enough to fold into the cream cheese mixture; if not, stir in another spoonful.*Cooling the gelatine down this way ensures it will not form lumps when it is folded into the rest of the cream cheese mixture.
- Fold the gelatine mixture into the cream cheese mixture and stir well, – then fold in the whipped cream in a couple of batches.*Taste to see if you would like a little more coffee flavour, – the filling can take a couple more tablespoons without affecting how firmly the cake sets.
- Pour the filling over the biscuit base and spread it with a spoon if needed. Gently tap the chopping board with the tin on the worktop to knock any air bubbles out of the filling and fill the tin evenly.
- Return the cake to the fridge and let it set for at least 3 hours, – or preferably overnight.
- Before serving, release the cake from the tin and acetate, and you can now decorate your "Den du ved nok cheesecake" as you like.
Nutrition
Premium
Hejsa.
Jeg synes den ser vildt lækker ud, jeg kunne dog tænke mig at lave dem i portions glas. Vi skal kun være 4 personer, så en hel cheesecake er alt for meget. Vil du mene at hvis jeg bruger ½ delen af det der skal i, vil være tilpas ??
Hej Ninette
Tusind tak for de søde ord 🙂
Uhhhh det kan variere lidt alt efter om man laver dem portionsanrettet eller som en hel kage – men som tommelfingerregel kan du godt justere til 4 personer, og så gå med det.
Personligt ville jeg nok gå med 6 personer, og så hellere have til 1 eller 2 ekstra, fremfor der måske pludselig mangler lidt creme 🙂
Warm wishes, Dianna
Kunne man lave “moussen” uden husblas og putte det i en sprøjtepose og servere det med kikseblandingen i bunden i små dessert glas?
Hej Tina
Ja sagtens – har selv tænkt jeg snart skal lave dem sådan og lægge den op:)
Cremen har en fin fasthed til at fylde i glas 🙂
Warm wishes, Dianna
Okay det gik så helt galt for mig med husblas håber at den kan spises alligevel
Synes ellers at jeg gjorde præcis som der stod
Må ha lidt mindre travlt næste gang
Hejsa
Sikken en skam – håber det lykkedes næste gang 🙂
Håber den var til at spise, trods alt.
Warm wishes, Dianna
Hej kan man bruge andet end kaffe og appelsinsaft?
Hej Anja
Ja det tænker jeg sagtens 🙂
Kaffen gør den jo lidt “tungere”, appelsinsaften lidt “lettere” – men du kan også lave den med kakao tænker jeg, måskeogså med passion? Har ikke prøvet – men tænker godt smagene kan noget sammen 🙂
Warm wishes, Dianna
Hej Dianna
Min datter er allergisk overfor æg, så cheesecake er et kæmpe hit herhjemme! ❤️
Til sin fødselsdag ønsker hun sig en med chokoladesmag, så den her er oplagt. Desværre kan hun heller ikke tåle kokos – er der mon noget, vi kan erstatte kokosmelet med, tror du?
Mvh. Maria
Kan den fryses?
Hej
Ja du kan sagtens fryse kagen 🙂
Warm wishes, Dianna
Hej Dianna
Hvor lang tid kan den holde sig?
Kan man lave den onsdag når den først skal bruges fredag? Og kan resterne så stadig spises lørdag
Hej Mette
Det kan du sagtens gøre:)
Så længe alle ingredienserne kan holde sig til længere end lørdag, så er det ingen problemer:)
Warm wishes, Dianna
Hvis den smager af kaffe, så er det no go
Hej Charlotte
Den smager mildt af kaffe, – men prøv at erstatte med friskpresset appelsinsaft og fintrevet skal af en appelsin, det smager fantastisk:)
Dbh Dianna