coffee cheesecake
On these important dates there is nothing better than sharing with your loved ones and what better than enjoying a dessert that everyone will surely like. At Viaggio Espresso we have selected this recipe especially for you.
Ingredients
- 3 cup whipping cream ( 750 ml)
- 1 cup concentrated coffee (60ml )
- 660 g oreo cookies
- 0.75 cup unsalted butter ( 180 gr) (melted)
- 1500 g cream cheese ( at room temperature)
- 4 cup sugar glass ( 480 gr), sieved
- 6 tsp vanilla extract
Preparation
The Coffee Cream
- Add the whipping cream and the coffee in a pot. Use 20 ml of 100% Arabica coffee to get that intense coffee flavor.
- Heat over low heat until the coffee has completely dissolved. Do not let the cream boil. Pour into a pitcher and allow to cool to room temperature. Then keep in the fridge so that it is very cold before using. I recommend preparing the coffee creamer a day in advance.
Base
- Crush the Oreo cookies until you get fine crumbs.
- Put the crushed cookies in a bowl along with the melted butter. Mix until you get a consistency of wet sand.
- Pour the mixture into a removable mold 20 cm in diameter and distribute evenly.
- Take to the freezer for 30 minutes.
- Add the cream cheese to a bowl and beat for a few minutes until softened. Add the icing sugar, vanilla extract and continue beating until everything is integrated.
- Whip the cold coffee cream until half whipped. Add it to the cheesecake mixture. Beat everything until thick.
- Pour the cheesecake mixture over the cookie base. With the help of a spatula distribute evenly. Give it a few taps against the counter so that it settles well.
- Take to the coldest part of the fridge for 48 hours or until it has taken shape. This cheesecake does not contain gelatin, so it needs more time in the fridge. Once it has set, run a knife around the edge and remove the edge of the pan. Decorate above with a little whipped cream. All you have to do is serve and enjoy!