Truly Italian RootsCook with us: coffee cheesecake
The weather is getting warmer and it invites spending time outside, soaking under the springtime rays of sun. This is the best time to enjoy the pleasure of inviting people for a nice afternoon in the garden.
To delight your guests, why not offering them a nice slice of a fresh coffee cheesecake? This velvety creamy dessert combines the intense taste of espresso coffee with the richness of cream cheese, creating a flavorful and balanced mix.
The crunchy cookie base makes this recipe even more inviting, while the final decoration with espresso coffee gives it an original touch.
The process to make a cheesecake is easy even for beginners, yet the final result will be highly appreciated by everyone.
History
Cheesecake is a dessert made with cream cheese, eggs and sugar as main ingredients, with a base of crumbled cookies, traditionally cooked in the oven. It is said that this type of cake dates to Ancient Greece, originally made with goat cheese and honey, served on the occasion of the Olympic Games.
The cheesecake is now known and consumed mostly worldwide, present in different variants and flavors: with chocolate, caramel, fruits, nuts… In the United States – especially in New York – it is an iconic recipe, symbol of their culinary heritage.
Our recipe includes a nice dose of espresso coffee, of course. Read below how to make it properly.
How to prepare it
For the crust/base: 250 grams (8.8 oz) of cookies (pick your fave, but Digestives are a great choice!) • 100 grams (2/5 cups) of butter. For the cream: 500 grams (2 cups) of cream cheese • 200 grams (1 cup) of caster sugar • 4 eggs • 2 cups of espresso • 1 tablespoon of cornstarch • 1 tablespoon of vanilla extract. For icing and decoration: 4 espresso cups • 80 gr caster sugar (0.4 cups) • 1 tsp cornstarch • chocolate covered coffee beans.
1. Finely crumb your favorite cookies and combine them well with melted butter.
2. Cover the base of a round zipper cake mold (⌀24 cm) with parchment paper. Distribute evenly the cookies and butter mixture on it. Place it in the fridge for 30 minutes. In the meantime, pre-heat the oven at 160° C.
3. In a bowl, combine the cream cheese with caster sugar to obtain a creamy mixture with no lumps.
4. Add the eggs, one at a time, and mix well to incorporate them. Add the cold espresso, the starch and the vanilla extract. Mix again.
5. Now, cook the cheesecake in the oven for about 50-60 minutes, or until the surface is golden. Once ready, take it out from the oven and let it rest for 30 minutes.
6. Prepare the icing to cover the cake. Put in a pan on low heat the sugar and the cornstarch and then add the espresso coffee. Stir well to obtain a thick texture, with no lumps. Cover the cheescake with the icing and place it in the fridge for at least 5-6 hours.
7. Right before serving it, decorate it with chocolate-covered coffee beans.
