Coffee Cheesecake

Recipe:

Ingredient Notes:

• Cream cheese. Any cream cheese will work here. But before making the filling, check the consistency of the cheese. If the cheese is very soft, you can change the ratio of cheese to cream to even out the consistency of the cream: add more cheese and less cream.
• Coffee. The recipe calls for ground natural coffee. When brewed with cream, it gives a very balanced flavor. Instant coffee can also be used, but the flavor will be simpler. In this case, the coffee should be ground in a mortar or otherwise into a fine powder and added to the cream. It does not need to be brewed beforehand.
• Heavy cream. You need cream with 30% fat content and more. Leave 20% cream for sauces – they are too liquid for our purposes.
• Chocolate. It is optimal to use chocolate with about 60-70% cocoa in the cream. This will give the most balanced flavor. You can use chocolate bars or callets.
• Eggs. The size of the eggs is M. This is about 50-55 grams without shells.
• Sugar. It is best if it is fine. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.
• Crust. Graham crackers or any kind of shortbread will work. If you want to bring out the chocolate flavor, you can use Oreos for the crust.
• Gelatin. I usually use block gelatin soaked in cold water without any special proportions. If you have powdered gelatin, it needs water at a ratio of 1 to 6 – so for 7 grams of gelatin in the recipe, you need 42 grams of cold water to soak it.

Let’s start cooking.

Crust

Put the crackers in a food processor and crush them into crumbs. You can also do this by putting the crackers in a plastic bag and rolling them with a rolling pin.

Melt the butter and add to the crumbs. Stir. Spread the crumb mixture and tap the bottom of the spring form with a flat-bottomed glass.

Bake in a preheated oven at 170 °C (340 °F) for 10 minutes. Remove and cool. Reduce the temperature to 150°C (300 °F). Place a container of boiling water on the bottom.

Baked Cheesecake Layer

Pour the cream into a saucepan, add the coffee and stir. Bring to a boil over medium heat. Remove from heat, cover and let stand.

Combine the cream cheese with the sugar and beat on low speed until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Strain the cream and pour it into the cheese mixture, beating again until smooth.

Pour the filling over the baked crust and spread it evenly.

Bake in the oven for about 40 minutes. When the finished cheesecake is tapped on the side of the pan with a spoon, only the center should jiggle.

Remove the finished cheesecake from the oven and let it cool to room temperature on the table. Refrigerate for one hour.

Mousse Layer

Soak the gelatin in water.

Chop the chocolate finely (if you are using chips, you do not need to chop). Separate 100 g of heavy cream, pour it into a saucepan, add the coffee, stir and bring to the boil. Add the gelatin and stir until it dissolves.

Pour the mixture into a bowl with the chocolate, let stand for 2-3 minutes, then stir until smooth. Allow to cool to room temperature.

Whip the remaining heavy cream until stiff.

Combine mascarpone and condensed milk and stir with a spatula until smooth. Add the chocolate and coffee mixture and stir again. At both stages, stir by hand – if you use a mixer, there is a very high risk that the mixture will separate.

Combine the base with the whipped cream and mix gently with a spatula.

Pour over the cooled cheesecake.

To carefully remove the cheesecake with the set mousse from the pan, it is better to line the walls with a cake collar.

Place the cheesecake in the refrigerator until the mousse is completely set, at least 4 hours or overnight.

Coffee Whipped Cream

Pour the heavy cream (1) into a saucepan. Add the coffee, stir and bring to a boil.

Strain into a bowl with the finely chopped chocolate. Let stand for 2-3 minutes, then stir, cover with plastic wrap.

Refrigerate for 1-2 hours. You can do this ahead of time, even before baking the cheesecake.

Combine the cold cream cheese and condensed milk in a bowl. Mix with a spatula until smooth. Add the cold heavy cream (2) and the chocolate cream from the refrigerator. Whip the cream until airy and smooth. Add powdered sugar at the end.

Transfer the cream to a pastry bag with a star tip and pipe it over the mousse.

Return the cheesecake to the refrigerator for final stabilization. The cream will take about an hour to set, so if you are placing it on top of a fully set mousse, use this time frame as a guide.

Remove the finished cheesecake from the pan, transfer to a plate, and remove the cake collar. Decorate to your liking. I used white airy chocolate, shaved with a vegetable peeler.

Enjoy!