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Recipe by Sweet Moments: Rega Matok

Cheese, White Chocolate, and Coffee Pie

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Dairy Dairy
Easy Easy
8 Servings
Allergens

Looking for an impressive cake for your guests for Shavuot? Here is an easy, tasty recipe that reaps compliments. A cheese pie with white chocolate and coffee that does not even require baking. A quick biscuit crust, cheese and coffee cream filling and a white chocolate coating – garnished with chocolate pieces that are easily prepared at home.

Ingredients

Crust

  • 7 ounces (200 grams) Petit Buerre biscuits (or Kedem Tea Bisuits)

  • 3 and 1/2 ounces (100 grams) butter, melted

Filling

  • 2 teaspoons instant coffee

  • 2 tablespoons boiling water

  • 7 ounces (210 grams) 25% fat cream cheese

  • 5 tablespoons instant vanilla pudding

  • 8 and 1/2 ounces (250 milliliters) whipping cream

White Chocolate Ganache

Garnish

Directions

Prepare the Crust

1.

Grease the baking pan.

2.

In a food processor with a steel blade, grind the biscuits into a thin powder.

3.

Add melted butter and continue to process until a mixture with the texture of wet sand is obtained.

4.

Transfer the crumbs to the pan and press firmly onto the base and sides to form a crust.

5.

Freeze the crust for about an hour until completely set.

Prepare the Cheese and Coffee Filling

1.

Mix the coffee and water in a bowl until the coffee melts.

2.

Add cheese, powdered sugar and instant pudding and beat until smooth.

3.

Whip the cream until firm.

4.

Fold the cream gently into the cheese mixture until you get a smooth cream.

5.

Pour the cream into the frozen crust and smooth the top. Cool for half an hour in the freezer.

Prepare the Ganache

1.

Break the chocolate into cubes and place in a bowl.

2.

Add cream and melt together in a microwave or on Bain-Marie until everything is melted and the mixture is smooth.

3.

Pour the coating over the cheese layer and straighten the top.

For the Garnish

1.

Break the chocolate into cubes and melt in the microwave or in a Bain Marie until melted.

2.

Pour the melted chocolate onto Gefen Parchment Paper and spread into a thin layer about half a centimeter thick.

3.

Sprinkle with shredded cocoa beans and freeze the chocolate layer for about half an hour until firm.

4.

Break the chocolate into asymmetric pieces.

5.

Place the chocolates pieces onto the top of the pie for decoration and serve.

Notes:

Keep the pie in an airtight container for up to four days.
Cheese, White Chocolate, and Coffee Pie

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keila
keila
3 years ago

powdered sugar? step 2 for the filling mentions powdered sugar. It is not listed in the ingredients. How much powdered sugar should be used?

ks

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Raquel
Raquel
Reply to  keila
3 years ago

Hi, we apologize for the mistake. It is supposed to be 5 tablespoons.

Yaeli K
Yaeli K
4 years ago

cheese cake non bake Looks delicious and easy…
how much powdered sugar should i use?
and for the ganache does the cream also need to be whipped?
can it be freeze or only kept in fridge?

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Suzanne Lieberman
Suzanne Lieberman
5 years ago

Powdered sugar You don’t list powdered sugar in the ingredients but say to add it in the filling. How much should be added?

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Shani
Shani
5 years ago

Pan What type of pan does this need?

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Cnooymow{shman
Cnooymow{shman
Reply to  Shani
5 years ago

Looks like an 8 or nine inch pan. It’s not baked, so either should be good, just a smaller pan might make it thicker.

yo~}mo}srgaretten
yo~}mo}srgaretten
Reply to  Cnooymow{shman
5 years ago

I like the pans which have the removable bottoms.
Attmu, Wilton, Nordicware, or any other brand. the scalloped edge adds a nicer look. 8 Inches Non-Stick Removable Loose Bottom Quiche Tart Pan