For those who love coffee-scented desserts, the coffee cheesecake will be perfect, refined, and delicious. The cheesecake is a dessert prepared worldwide, consisting of a base of crumbled cookies mixed with melted butter and covered with a velvety cream of fresh spreadable cheese like ricotta, mascarpone, cream, and yogurt. There are two versions of the cheesecake, baked and no-bake, with different variations depending on the country where the cake is popular. Often in Italy, we use ricotta together with mascarpone for the cream. In this recipe, I used mascarpone and cream flavored with a strong coffee. So go ahead and try it out!

Difficulty: Easy
Cost: Medium
Rest time: 7 Hours
Preparation time: 30 Minutes
Portions: 8 People
Cooking methods: No-Bake
Cuisine: Italian

Ingredients

7 oz digestive cookies
7 tbsp clarified butter
2 cups heavy whipping cream
9 oz mascarpone
1 cup powdered sugar
3.4 oz espresso
2 tsp gelatin sheets
cocoa powder for decoration

Tools

Pan springform pan 8 inches
Parchment paper
food-grade acetate sheet

Steps

First, prepare the coffee and let it cool.

Finely crush the cookies and place them in a container
Melt the butter and pour it into the cookies.
Mix well to combine the butter with the cookies.
Prepare the pan by placing a sheet of parchment paper on the base (cutting it according to the pan’s circumference as in the photo) and the acetate sheet around.
Pour the cookie mixture, flatten it well with a spatula or the base of a glass, and let it rest in the fridge for about 1 hour. Now prepare the cream. Soak the gelatin in water for 5 minutes.
Take a little liquid cream and dissolve the soaked and squeezed gelatin inside.
In a container, put the mascarpone with the sugar.
First mix with a spatula; otherwise, the sugar will splash everywhere, then use the mixer.
When the sugar is well combined with the mascarpone
add the coffee and mix.
Whip the cream and add it to the cream little by little with the spatula, without deflating it too much.
Take the gelatin you dissolved in the liquid cream and add it to the cream.
Retrieve the pan from the fridge and pour the cream inside.
Level well and put it in the freezer for 1 hour, then transfer it to the fridge for at least 5 hours.
After the time in the fridge, open the springform pan, remove the acetate sheet around, and place it on a serving plate, also removing the parchment paper.
Your coffee cheesecake is ready!
You can decorate it as you like; I used unsweetened cocoa and coffee beans.