Coffee Cheesecake is a fresh and original take on a classic that everyone enjoys, from children to adults. Of course, there are several versions and the one we are proposing today is a quick and easy recipe, with no cooking required. Scroll through the step by step recipe and become an expert on Coffee Cheesecake, without gelatin or eggs.
How to make Coffee Cheesecake
Step 1: Cheesecake Base
Brew the coffee in a 2-cup moka pot and let it cool to use later. Meanwhile, soak the isinglass in cold water. Now let’s turn to the base of our cheesecake.
Break up the shortbread cookies and blend them to crumbs in a mixer; continue to mix as you add 1 tablespoon of sugar. Once combined, add the melted butter and blend in the mixer.
* If you don’t have a mixer, place the cookies in a paper bag and beat them with a meat tenderizer until the desired consistency is met. Combine the cookies with the sugar and butter by mixing with a wooden spoon.
Now line a mold with parchment paper; transfer the cookie mixture and spread it in a thin layer so that it covers the bottom and walls of the mold. Place crust in the freezer for 30 minutes and move on to preparing the cream cheese filling.
Step 2: Cream Cheese Filling
Whisk the cream until it forms soft peaks, add the cream cheese, the remaining sugar and 4 tablespoons of lemon juice, combine. In a saucepan re-heat the previously brewed coffee slightly. Thoroughly ring out the isinglass and add it to the warm coffee. Stir until smooth and leave mixture to cool for a few moments. Add the coffee mixture to the cream and mix on a low setting until combined.
Step 3: putting it all together
Take the cake pan from the freezer, pour the cream cheese filling into the center of the cookie crust and level the filling with the back of a spoon. Place in the freezer for at least 6 hours. When ready to serve, thaw in the refrigerator for at least 30 minutes prior to serving.
Coffee Cheesecake with coffee: ingredients
250 g (8.8 oz) chocolate shortbread cookies
300 g (10.5 oz) cream cheese (e.g. Philadelphia)
100 g (3.5 oz) sugar
3.5 sheets of gelatin (8 g)
120 g (1 stick) butter
4 tablespoons of lemon juice
100 ml cream
2 espresso cups of Lavazza Crema e Gusto coffee with no sugar