Espresso Cheesecake


Good Morning everyone!

Some days ago it was my birthday and I had it with a friend who was born in the same day of the year. We did not want a party but we have nothing against a good “sazzata” (which is a good meal in sardinian) at his homeplace!

He brought an awesome sweet wine particularly suitable for desserts and I brought, as usual, a cake! This time I wanted to make one of my all time favourites instead of a classical birthday cake: the cheesecake!

There are tons of variants of the cheesecake and the only one that has a definite recipe is the famous New York Cheesecake. For all the others there is plenty of space for the chefs to exercise their fantasy!

I guarantee that the cake is great and the only bad side is that it is definetely not edible by people who do not like dairy products!

Sapore e consistenza fantastica! Da provare anche grazie alla sua semplicità!Great taste and consistence, try it out also because it is super easy!
Great taste and consistence, try it out also because it is super easy!

Ingredients for 12 people (with a cake ring of 22 cm):

  • 200 g Digestive bisquits
  • 250 ml fresh full fat cream
  • 250 g mascarpone cheese
  • 250 g Philadelphia cheese
  • 100 g powdered sugar
  • 100 g water
  • 5 g good quality istant coffee (or 100 g espresso for a stronger kick)
  • cocoa powder
  • 80 g butter
  • 10 g gelatin leaves

The recipe itself is pretty easy and the difficult part is only the assembling.

We start putting the gelatin leaves into cold water for 10 minutes, if we put it in warm water they may melt which is definetely NOT what we want. In the meantime we heat up the water and then we add the instant coffee. We can also use 100 g of espresso and the flavour will be much stronger. We can do it to our tastes.

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We reduce the bisquits to a rough powder with our hands, we put them into a bowl and add melted butter we can do it easy with the microwave). We mix them well and then we take a cake ring of 20 cm. We seal one side with plastic wrap and add all the bisquits. We press them well to make a solid surface and we put it in the fridge for about 20 minutes.

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In another large bowl we add the philadelphia and the mascarpone cheese and we mix them together to a cream. We add then the sugar and mix well again. In another bowl we whip the cream till firm and add it to the other cheeses. We do not have to worry too much while mixing it, we just wanted it to be solid while mixing it into the other two cheeses.

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Now we squeeze the gelatin leaves to take out the water in excess and we add them to the coffee, stirring well to melt them evenly. We add now the coffee into the cheese mixture in small portions, in order not to shock them with a much higher temperature. We mix well with a bottom up movement till even. When the cream colour is even we can start assembling the cake!

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We take a cake ring of 22 cm, a bir larger than the bisquit base, and we seal one side with a plastic wrap. We can also add some baking sheets on the sides in order to make easier to take the cake off the mould. We place the bisquit in the very center, leaving 1 cm space in every side. We add now the cream and we level it carefully with a spatula.

We put it in the fridge and we let it solidify for 3 hours. Time passed, we give the final touches. Before taking it out of the mould we drizzle over it cocoa powder. Mind that a part of it will be humid if the cake has to be kept in the fridge for more time. If we have to serve it immediately use the least possible cocoa powder. If we have to serve it the day after be generous: the lowed layer of powder will be humid while a thin top will still keep its powder quality.

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We pass a wet knife on the sides of the cake and take off the cake ring. With the help of a thin spatula we lift the cake with the utmost care and we take out the plastic wrap from underneath! The bisquit should be solid enough to let you use also the hands, but still be extra careful!

We can use any knife to cut it, I still suggest to use a very sharp one with a large blade. We extract the silces with a thin spatula!

Buon Appetito!

HOW MUCH IS IT? The total cost of the ingredients is roughly € 8.00, so the cost per portion is something like € 0.67! Not bad!!

Italiano CHEESECAKE AL CAFFE’

4 thoughts on “Espresso Cheesecake

  1. Pingback: Cheesecake al Caffè – Espresso Cheesecake « Marito alla Parmigiana

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