Cheesecake with coffee liqueur

Name: Cheesecake with coffee liqueur - Ligia I.
Ingredients: For a baking pan with removable walls and a diameter of 22/23 cm: 250 g Quark cream; 250 g mascarpone cream; 150 ml Angelli coffee cream liqueur; 150 ml liquid cream (for whipping); 140 g fine sugar; 2 eggs; 5 tablespoons of cold water; and 15 g of gelatin; coffee essence. For the jelly: a heaping teaspoon of gelatin; 150 ml of strong; freshly brewed coffee; 3 teaspoons of sugar.

Dessert - Cheesecake with coffee liqueur by Ligia I. - Recipia

Coffee Liqueur Cheesecake Ready to indulge in a dessert that combines creamy texture with the luxurious aroma of coffee? I invite you to discover the delicious recipe for coffee liqueur cheesecake, an elegant and sophisticated dish, perfect for warm days or a special occasion! This recipe is not just a dessert, but an experience that will take you into a world of enticing flavors. History and Inspiration Cheesecake is a dessert with a long history, originating from ancient Greek recipes. Over time, recipes have diversified, but the essence has remained the same: a creamy, delicious base that each cook has adapted according to available ingredients and personal preferences. Our version with coffee liqueur aims to bring a modern twist and offer a unique taste, perfect for coffee lovers and sophisticated desserts. Total preparation time: 5 hours Preparation time: 30 minutes Cooling time: 4 hours Number of servings: 10 Ingredients: For the cheesecake: - 250 g Quark cheese - 250 g mascarpone cheese - 150 ml Angelli coffee cream liqueur - 150 ml liquid cream (for whipping) - 140 g fine sugar - 2 eggs - 15 g gelatin (about 1 tablespoon) - 5 tablespoons cold water - Coffee essence (to taste) For the coffee jelly: - 150 ml strong, freshly brewed coffee - 3 teaspoons sugar - 1 heaping teaspoon gelatin Step by step for a perfect cheesecake: 1. Preparing the crust: - Start by preparing the base of the cheesecake. Use a crust similar to that of chocolate cheesecake. You can opt for a base made of crushed digestive biscuits mixed with melted butter. - Mix the crushed biscuits with the melted butter until you achieve a homogeneous mixture. - Spread the mixture evenly in the bottom of a springform pan (22/23 cm) and press down well with a spatula or the bottom of a glass to form an even layer. - Leave the crust in the fridge while you prepare the cheesecake filling. 2. Preparing the gelatin: - Soak the gelatin in 5 tablespoons of cold water for about 5 minutes, according to the instructions on the package. - Once softened, place the gelatin in a double boiler or on low heat, stirring constantly until it becomes clear (be careful: do not let it boil!). 3. Preparing the cheesecake filling: - In a large bowl, add the Quark cheese, mascarpone cheese, coffee liqueur, liquid cream, and coffee essence to taste. - Mix the ingredients on medium speed until the mixture becomes smooth and creamy. - In another bowl, beat the eggs with the fine sugar until frothy and slightly light in color. - Gently incorporate the beaten eggs into the cheese mixture, mixing until well combined. - Add the melted gelatin and mix again. 4. Assembling the cheesecake: - Carefully pour the cheesecake mixture over the prepared crust and level the surface with a spatula. - Cover the cheesecake with plastic wrap and leave it in the fridge for at least 3 hours, or ideally overnight, to set well. 5. Preparing the coffee jelly: - Brew a strong coffee and let it cool. - In a small bowl, soak the gelatin in 3 tablespoons of cold water, then, after about 5 minutes, dissolve it in the cold coffee by adding sugar. - Mix well until the sugar and gelatin are completely dissolved. 6. Finalizing the cheesecake: - After the cheesecake has set, carefully pour the coffee jelly over it, ensuring it spreads evenly. - Leave the cheesecake in the fridge for another 4 hours or, ideally, overnight, to allow the jelly to set completely. 7. Serving: - When you are ready to serve, carefully remove the sides of the pan and slice the cheesecake. - You can decorate each serving with whipped cream and coffee beans or grated chocolate for an extra touch of elegance. Practical Tips: - Ensure all ingredients are at room temperature for a uniform texture. - You can experiment with different coffee liqueurs to change the flavor of the cheesecake, whether you choose a sweeter version or one with a more intense taste. - If you want a non-alcoholic version, you can replace the coffee liqueur with concentrated coffee syrup or coffee extract. Nutritional Information: This coffee liqueur cheesecake recipe has an approximate caloric content of 350 kcal per serving, but it is rich in protein due to the cheeses used. The coffee liqueur adds a boost of antioxidants, while coffee is known for its energizing and stimulating properties. Frequently Asked Questions: - Can I use another type of cheese? Yes, you can substitute Quark cheese with ricotta or well-drained cottage cheese. - How can I make the cheesecake less sweet? Reduce the amount of sugar in the recipe or use a natural sweetener. - How do I store the cheesecake? Cover it with plastic wrap and keep it in the fridge. It can last up to 5 days. Ideal Pairings: This coffee liqueur cheesecake pairs wonderfully with freshly brewed espresso, cappuccino, or a sweet wine. Additionally, vanilla ice cream will perfectly complement the flavors of the dessert. I encourage you to try this recipe and enjoy every bite. The coffee liqueur cheesecake is more than just a dessert; it is a celebration of taste and special moments with loved ones. Enjoy!

Cheesecake with coffee liqueur

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