ItalianPastry
Cold Coffee Cheesecake
by Chef in Camicia · 306K subscribers on YouTube
A no-bake coffee cheesecake with a crunchy cocoa biscuit base and a creamy mascarpone and cream cheese filling with coffee.
- Prep
- 30 min
- Difficulty
- easy
Ingredients
11 items- 200 gBiscotti Secchi al CacaoCocoa dry biscuits
- 100 gMelted ButterMelted butter
- 250 gMascarpone
- 250 gSpreadable CheeseSpreadable cheese (e.g., Philadelphia)
- 250 mlFresh CreamFresh cream
- 100 gPowdered SugarPowdered sugar
- Instant CoffeeInstant coffee, to taste
- Caffè EspressoEspresso coffee, to taste
- Sheet GelatinLeaf gelatin, quantity as needed to set cream
- Unsweetened Cocoa Powder(optional) — Bitter cocoa powder for decoration
- Chicchi di Caffè(optional) — Coffee beans for decoration
Method
- Crush the cocoa biscuits in a mixer, then mix with melted butter.
- Butter a springform pan, line with parchment paper, pour in the biscuit mixture, press down with a spoon or the bottom of a glass, and refrigerate for 30 minutes.
- Meanwhile, prepare the cream: with electric beaters, mix mascarpone, spreadable cheese, and powdered sugar.
- Prepare the coffee soak: dissolve instant coffee in espresso, then add the softened leaf gelatin and stir until dissolved. Add this coffee mixture to the cheese mixture and mix well.
- Once the coffee is incorporated, add the semi-whipped cream and fold gently from bottom to top to avoid deflating.
- Remove the base from the fridge, pour the cream mixture on top, level the surface, and refrigerate for at least 4 hours or overnight.
- After the cake is set, remove from the mold. Decorate with bitter cocoa powder and coffee beans (optional: use a paper stencil for a nicer look).
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
