Cheesecake and coffee

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Coffee cheesecake
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Coffee cheesecake

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: FusionDifficulty: Media
Rations

8

rations
Preparation time

35

minutes
Cooking time

55

minutes
Calories

504

kcal/ration
Resting time

0

minutes
Cooling time

60

minutes
Total time

2

hours 

30

minutes

Get in the kitchen, press play on our playlist and let yourself be carried away by the rhythm while you prepare the irresistible Cheesecake de Café. This recipe combines the richness of cream cheese with the intensity of espresso, topped with a touch of grated dark chocolate. With its crunchy cookie base and smooth, creamy filling, this tart is the perfect symphony of textures and flavors that will delight any coffee lover. The preparation process, from crushing the crackers to pouring the smooth cheese mixture into the mold, is transformed into a culinary dance to the rhythm of our music. Ready to create and taste? Let's cook!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Cheesecake base:

  • 170 gr Favorite cookies

  • 90 gr Melted butter

  • Coffee Cheesecake:

  • 2 Intense flavor espresso cups

  • 600 gr Cream cheese

  • 200 gr Powdered sugar (or extra-fine)

  • 3 c.s. Flour

  • Salt (a pinch)

  • 3 Eggs

  • 1 Egg yolk

  • 200 ml Fresh cream

  • 50 gr Grated dark chocolate

  • 200 ml Whipping cream

  • 1 c.c. Cocoa powder

  • Optional:

  • Cocoa powder or chocolate shavings to decorate the cake

Pasos

  • Preheat the oven to 180 °C degrees. Grease a 24 cm springform pan with butter.
  • Prepare two cups of strong espresso (equivalent to 80 ml). Use a coffee with an intense flavor. Allow the coffee to cool before adding it to the cheesecake mixture.
  • Crush the cookies with a rolling pin until crumbs are obtained. Combine the cookie crumbs with the melted butter in a bowl.
  • Spread the cookie mixture in the bottom of the mold and press it into a firm base.
  • Beat the cream cheese at low speed for 3 minutes. Gradually stir in the sugar, then the salt and flour, making sure to mix well after each addition.
  • Add the crème fraîche and eggs to the mixture, incorporating each egg individually. Whisk only until a homogeneous mixture is obtained to avoid air loss.
  • Carefully stir the cooled espresso into the cream cheese mixture.
  • Pour the cheesecake mixture into the prepared pan, making sure to remove any air bubbles.
  • Bake the cheesecake in a preheated oven for 15 minutes. Then reduce the temperature to 110 degrees Celsius and continue cooking for an additional 40 minutes.
  • When removing the cheesecake from the oven, gently shake the pan to check for firmness. The center of the cake should have the consistency of half whipped cream, indicating that the cheesecake is ready.
  • Let the cheesecake cool in the oven with the door open for one hour.
  • Refrigerate the cheesecake for at least 6 hours to firm it up.
  • To serve: grate 50 grams of dark chocolate and sprinkle over the cake. Chocolate covered coffee beans can be added for additional decoration.

Notas

  • The flavor of the cake may vary depending on the type of coffee you choose. It is important to use a strong espresso to ensure that the coffee flavor comes through in the cake.
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  • The type of cookie you use can affect both the flavor and texture of the base. Oreo® cookies will offer a richer, more chocolatey base, while Digestive or Maria cookies will give a more neutral base.
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  • Make sure to add the eggs one at a time to the mixture, making sure each one is fully integrated before adding the next. This will help create a smooth, even texture.
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  • It is important to cool the cheesecake in the oven with the door open to prevent cracking due to too abrupt a temperature change. Also, it should be refrigerated for at least 6 hours to ensure it sets and acquires the right texture.
    • >
  • The choice of decoration can be customized. You might consider using cocoa powder, chocolate chips or even chocolate-covered coffee beans for a more attractive presentation and extra coffee flavor.
    • >
  • This cake can be rich and heavy due to the cream cheese and crème fraîche. Consider serving it in smaller portions and perhaps pair it with a light coffee or digestif to balance the richness of the cake.
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Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 200g
  • Calories: 504kcal
  • Fat: 37.01g
  • Saturated Fat: 20.93g
  • Trans Fat: 0g
  • Cholesterol: 89.44mg
  • Sodium: 312.86mg
  • Potassium: 23.63mg
  • Carbohydrates: 39.15g
  • Fiber: 0.56g
  • Sugar: 28.58g
  • Protein: 5.4g
  • Vitamin A: 501.19IU
  • Vitamin C: 0mg
  • Calcium: 75.83mg
  • Iron: 0.34mg
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Key points of the recipe

  1. Coffee quality: Use a strong, quality espresso to ensure that the coffee flavor comes through in the cake. Make sure the coffee is completely cooled before adding it to the cream cheese mixture to avoid affecting the texture of the cake.
  2. Whipping and mixing: When whipping the cream cheese and adding the eggs, do so carefully to avoid incorporating too much air, which could cause cracks during baking. Be sure to add the eggs one at a time and mix until fully integrated.
  3. Cooling and resting: After baking, allow the cake to cool in the oven with the door open to avoid sudden temperature changes that may cause cracking. Refrigerate the tart for at least 6 hours for firmness and texture before serving.

Pairing with wine

The ideal pairing for this coffee cheesecake would be a sweet white wine, such as a Moscatel or a Sauternes. The intense flavor of the espresso and the sweetness of the dessert complement very well with the fruity and honeyed taste of the wine. A good pairing could also be a Tawny Port wine. This type of Port is aged in oak barrels, which gives it a nutty, caramel flavor that can complement the coffee and chocolate in the tart well. In addition, its sweetness can balance the richness of the cheesecake.

Avoid pairing this tart with dry and full-bodied wines, such as Cabernet Sauvignon. These wines can be too tannic and may clash with the taste of coffee and cream cheese.

Beer pairing

For this recipe, I recommend pairing with a Porter or Stout beer, as their roasted flavor and full body complement the deep, rich flavors of the coffee cheesecake very well. It can also be considered a Brown Ale, which has notes of nuts and caramel that combine perfectly with the cookie base and cream cheese. It is important to avoid beers that are too light or acidic, as they can be overpowering and compete with the flavors of the cake. Avoid bitter beers such as IPAs, the bitterness of these beers can compete with the flavor of the coffee in the cake and would not complement the sweetness of the cheesecake well.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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