How To Make Espresso Cheesecake

A dessert with rich flavour of cheese. The taste smooth and silky cream cheese filling.

Cheesecake holds a special place in our hearts, from the careful mixing of ingredients to bring the pleasure.

At this time, I will share a recipe and also the step how to make a Espresso Cheesecake.

Lets we make

The ingredient required

🔖 2 oz vanilla cookies

🔖 1/3 cup granulated sugar, divided. 1 teaspoon and 2 tablespoon

🔖 1 tbsp instan espresso

🔖 3 tbsp unsalted butter

🔖 8 oz cream cheese, softened

🔖 2 tbsp heavy cream

🔖 1/4 cup mascarpone

🔖 1 tbsp all purpose flour

🔖 1 pinch kosher salt

🔖 1/4 vanilla bean, seed scraped

🔖 1 pcs large egg, room temprature

🔖 1 tbsp boilling water

🔖 fresh berries for serving, chocolate covered beans for garnish

First step, preheat the oven to 180'C, grease 2 4-inch springform pan with nonstick spray. Line the bottom of the pans with parchment paper rounds and spray again, wrap the outside of the pans tightly with foil.

Second step, in the bowl of food processor, ommbine the vanilla cookies, 1 tsp sugar, 1 tsp instant espresso and the melted butter. Pulse to combine untill the texture is similiar to wet sand

Third step, divide the cookie crumbs between the prepared pans and use small, flat bottomed cup to press into an even layer the bottom. And then bake the cruts untill golden brown, 3-5 minutes. Removes from the oven and let cool to room temprature.

Fourth step, in large bowl, combine the cream cheese and 1/2 cup of sugar. Using a stiff ruber spatula or wooden spoon, mix until smooth and creamy, about 2 minutes. Add the heavy cream and stir to combine, add the mascarpone, flour, salt, and vanilla bean and continue mixing until competely smooth. add half of the cream cheese mixture to the espresso cream and gently fold to combine. And then, scoop some of the plain cream cheese filling over each cooled crust. followed by some of the espresso filling. Continue alternating until all of the filling is used. Use a knife or skewer to swirl the batters together.

Last step, place the springform pans in small, high walled baking dish and pour in boiling water to reach a depth of 1/2 inch, taking care not to splash any water onto the cheesecakes. carefully transfer the baking dish to the oven. Bake untill the cheesecakes are almost firm, with the slightest jiggle in the centers. About 25 minutes, turn off the oven and let the cheesecake rest inside with the door closed for 30 minutes. Remove the pans from the baking dish and unwrap the foil. Place the cheesecake in the refrigerator uncovered for 1 hour And then, release the springsform pans, transfer the cheesecake to plates and garnish with berries and chocolatte-covered espresso beans.

Taadaa! The Espresso Cheesecake was ready to serve..

M. Yasin Syaifullah Saya adalah seorang mahasiswa aktif di salah satu Perguruan Tinggi swasta. Dan saya senang menulis untuk berbagi | Iam a college student and I like writing to sharing.