Coffee cheesecake
Coffee Cheesecake with Mini Muffins: A Delicacy for Coffee Lovers
Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 4 hours (including refrigeration)
Servings: 12 servings
Recipe Introduction
Who doesn't love a perfect combination of coffee, chocolate, and cheese? This coffee cheesecake with mini muffins is a true feast for the senses, perfect for any special occasion or to enjoy alongside a warm tea or coffee. With a creamy texture and rich flavor, this dessert is sure to impress any sweet tooth. Let's begin our culinary adventure!
Ingredients
For the crust (24 cm diameter):
- 100 g butter (at room temperature)
- 120 g brown sugar
- 1 egg
- 30 g coffee beans (preferably freshly roasted)
- 125 g walnut kernels
- 175 g flour
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
For the mini muffins:
- 100 g dark chocolate (70% cocoa)
- 100 g butter
- 2 eggs
- 50 g cocoa powder
- 2 teaspoons coffee granules
- 130 g sugar
- 140 g flour
- 50 ml buttermilk
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
For the cream cheese:
- 800 g cream cheese
- 500 g mascarpone
- 150 g powdered sugar
- 200 ml liquid cream
For the chocolate glaze:
- 175 g water
- 150 g vegetable cream
- 225 g sugar
- 75 g cocoa
- 10 g gelatin
Nutritional Information
This recipe is rich in protein due to the cheese and eggs, as well as antioxidants thanks to the dark chocolate and coffee. Although it's a dessert, a moderate portion will provide an energy boost due to the caffeine content. One cheesecake portion contains approximately 400 calories, so it is advisable to consume it in moderation.
Preparation Steps
1. Preparing the Crust
- Start by preheating the oven to 190 degrees Celsius. This step is essential for achieving even baking.
- Place the walnuts on a baking tray and roast them for about 7 minutes until they become lightly golden. This process will enhance the flavor of the nuts. Once removed, let them cool.
- In a bowl, mix the flour with the salt and baking powder, then set aside.
- Use a blender to grind the coffee beans, being careful not to turn them into powder; you want small pieces for added texture. In the same blender, chop the nuts.
- In a larger bowl, cream the butter until fluffy, then add the sugar and continue mixing. Add the egg, ground coffee, nuts, and flour mixture.
- Knead the dough until it becomes homogeneous and forms a ball. Line a baking tray with parchment paper (24 cm diameter) and place the dough ball inside, flattening it evenly to cover the bottom of the tray.
- Place the tray in the oven and bake for 15-20 minutes, or until the edges of the crust turn golden brown. Once baked, let the crust cool on a rack.
2. Preparing the Mini Muffins
- In a bowl over a double boiler, melt the dark chocolate together with the butter, stirring until smooth. Add the coffee granules and let the mixture cool.
- In another bowl, mix the flour, cocoa powder, baking powder, and salt. In another container, beat the eggs with the sugar, then add the vanilla extract and buttermilk.
- Pour the chocolate mixture into the egg mixture and mix well. Finally, incorporate the flour and cocoa mixture, stirring until you achieve a uniform composition.
- Pour the mixture into 7 small muffin molds (5 cm diameter) and one larger mold, filling them only halfway. Bake for 20 minutes at 200 degrees Celsius. After baking, let the muffins cool completely.
3. Preparing the Cream Cheese
- In a bowl, mix the cream cheese, mascarpone, and powdered sugar until you obtain a smooth cream.
- Whip the liquid cream until fluffy, then add it to the cream cheese and mix until well combined.
4. Assembling the Cheesecake
- On a serving platter, place the crust. Around it, mount an adjustable cake ring.
- Pour half of the cheese mixture over the crust. Insert the 7 mini muffins into the cream cheese and place the larger muffin in the center. Add the remaining cream cheese and level it well.
- Refrigerate the cheesecake for 3-4 hours or ideally overnight.
5. Preparing the Chocolate Glaze
- Mix the water, liquid cream, sugar, and cocoa in a pot over heat, stirring until the sugar melts. Be careful not to let it boil.
- Soak the gelatin in 50 ml of cold water, then gently heat it over a double boiler. Pour the dissolved gelatin over the cocoa mixture and stir until smooth.
- Strain the mixture to remove any unmixed cocoa granules. Let it cool for 30-40 minutes until it becomes thick but still pourable.
6. Finalizing the Cheesecake
- Pour the chocolate glaze over the cake and refrigerate until set (preferably overnight).
- When ready to serve, remove the cheesecake from the refrigerator and take off the adjustable ring. Run a knife around the edges to loosen them.
- Pour the glaze in the center of the cake, allowing it to gently drip down the sides for a pleasing visual effect. Garnish with coffee beans for an extra touch of elegance.
- Return the cheesecake to the refrigerator for another hour before serving.
Serving Suggestions
For an even more enjoyable experience, serve the cheesecake with a cup of freshly brewed coffee or a fruit tea. This dessert pairs perfectly with vanilla ice cream or caramel sauce. You can also experiment with fresh berries for a tasty contrast.
Possible Variations
- You can replace the nuts with hazelnuts or almonds, depending on your preferences.
- If you prefer a stronger flavor, add a few drops of rum extract to the cream cheese.
- For a lighter option, you can reduce the amount of sugar in the recipe, especially if using chocolate with a higher cocoa content.
Frequently Asked Questions
- Can I use another type of sugar? Yes, you can replace brown sugar with white sugar, but it will slightly change the dessert's flavor.
- What if I don't have gelatin? You can omit the gelatin, but the cheesecake will not have the same firm texture.
- How can I store the cheesecake? It keeps well in the refrigerator, covered, for 3-5 days.
Now you are ready to try this delicious coffee cheesecake with mini muffins! Whether you prepare it for a special occasion or simply to treat yourself, this dessert will surely become a favorite. Happy cooking!
Ingredients: For the base (24 cm diameter): 100 g butter 120 g brown sugar 1 egg 30 g coffee beans 125 g walnut kernels 175 g flour 1/2 teaspoon baking powder 1 teaspoon vanilla essence 1 pinch of salt For mini muffins: 100 g dark chocolate 70% cocoa 100 g butter 2 eggs 50 g cocoa powder 2 teaspoons instant coffee 130 g sugar 140 g flour 50 ml buttermilk 1 teaspoon baking powder 1 teaspoon vanilla essence 1 pinch of salt For the cream cheese: 800 g cream cheese 500 g mascarpone 150 g sugar 200 ml liquid cream For the chocolate glaze: 175 g water 150 g vegetable cream 225 g sugar 75 g cocoa 10 g gelatin
