Cheesecake à la Den du ved nok kage – chocolate, coffee and coconut cheesecake

Cheesecake a la Den du ved nok kage - Den du ved nok cheesecake

Cheesecake à la Den du ved nok kage – chocolate, coffee and coconut cheesecake

Recipe for Den du ved nok cheesecake - a cheesecake inspired by Den du ved nok kage, the classic Danish chocolate, coffee and coconut traybake.

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Den du ved nok kage

Total Time 6

Servings people

Calories 610kcal

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

Instructions

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.

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