This coffee cheesecake, with an intense aroma, is a light, tasty dessert, perfect to round off lunch.
The traditional, American cheesecake is proposed here with a soft, fresh taste thanks to the addition of coffee in the cream cheese mix. The final result is a simple to prepare dessert, with a round, delicate taste, which can be decorated with coffee beans, or chocolate covered coffee beans, making it even more inviting!
Coffee cheesecake is for all those lovers of coffee – a classic dessert with a surprising new taste!
Grind the dry biscuits finely and transfer into a bowl. Melt the butter in a saucepan at a low heat. Leave to cool for a few moments then pour slowly onto the biscuit mix. Mix well to obtain an even paste.
Butter a spring-form cake-tin, 22cm in diameter, or, line it with oven paper. Put the biscuit and butter mix into the cake-tin and, with the help of a spoon, press well on the mix to form the base. Refrigerate for 30 mins or put in freezer for 10 mins.
Place hot water and sugar into a bowl and add a spoonful of instant coffee. Mix well to dissolve the coffee and sugar. Take the biscuit base from the fridge. With the help of a pastry brush, wet the entire biscuit base with the coffee syrup, then refrigerate again, for at least 25 mins.
Soften the gelatin in a little cold water. Then, heat 50ml of water in a saucepan and dissolve two spoonfuls of instant coffee and 70 gr of sugar, at a low heat, stirring well. Add in the gelatin, squeezing it gently, and stir until it has completely dissolved. Leave the mix to cool.
In a food processor, whip the cream cheese (e.g. Philadelphia) and add in the coffee mix with the dissolved gelatin. Stir well. In the absence of a food processor, an electric or hand whisk will do fine. When the mix is smooth and even, transfer into a bowl. Put aside.
Whip the fresh cream and remaining caster sugar to a dense consistency. Add the cream to the cream cheese and coffee mix and fold gently to obtain a smooth, even mix.
Take the biscuit base from the fridge and pour the cream filling onto the base. Spread the filling uniformly over the base and leave to chill in the fridge for at least 4 hours. When the coffee cheesecake is set, remove the spring-form cake-tin and transfer onto a serving dish.
Work the cream cheese, left aside for decorating, with icing sugar. Add the instant coffee which has been dissolved in a little water and mix the ingredients with a whisk to obtain a smooth mix. Put the mix into an icing (piping) bag with an open star tip, and pipe rosettes around the cake edge and in the centre. You can also decorate with a coffee bean on each rosette or with chocolate covered coffee beans!
“Mokaclassico” stands out for the intense, full Robusta coffees blended with prized Arabic coffees to obtain a full-bodied, sweet cup of coffee suitable for every palate.
Taste is vigorous and full with a rich, complex aroma, with pleasant nuances of roasted and other delicate notes.
Aftertaste is lively and long-lasting.
Available also in 500g Bipack.