Coffee – a truly magic elixir that gives joy and energy like a Gummiberry Juice. To be honest, all of my freetime revolves around coffee. Espresso, cappuccino, coffee brewed in a moka pot or a dripper and a cold brew. I’m still discovering alternative coffee brewing methods and its unique taste. But why limit yourself to only drinking an aromatic brew? Is there anything else? Well duh! A coffee-flavoured dessert, of course. Since it’s okay to have a cup of Joe with a dessert, why not add it to a cake…Here’s our no-bake coffee cheesecake recipe!
Dessert & coffee?
Good quality coffee gives us a full range of wonderful aromas. Starting with fresh and fruity, floral and citrus and ending with more intense aromas like chocolate, caramel and nutty. To enrich your cheesecake with a coffee aroma, it’s best to prepare coffee in a moka pot or a pressure maker. This way, we’ll get a condensed and intense taste and a small dose of liquid will do no harm to the consistency of our cake, panna cotta, cheesecake or a fluffy cream. You can also use some brew as a punch for sponge cakes.
How to pair coffee with dessert?
If you’re snacking a light and refreshing delicacy, the best choice of coffee would be the one with a fruity, floral or citrus profile. When you have a chocolate cake, brownie, banana bread, pudding or a creamy cheesecake, choose coffee with a chocolate, caramel, vanilla or cocoa aftertaste. However, the very 1st rule of dessert & coffee pairing is: combine flavors according to your own preferences. Go crazy with combinations, experiment with new flavours and share your sweet success with your loved ones.
No-bake coffee cheesecake recipe
Finally, it’s time for a no-bake coffee-flavored cheesecake recipe. Perfect for a warm or even hot weather. Velvety, creamy, on a sweet cookie crust, topped with yogurt and vanilla foam. Ideal in the company of a delicate and refreshing cold brew.
Ingredients (pan Ø 18cm/7in):
Crust:
- 120 g whole grain biscuits
- ¼ cube (50 g) butter
Coffee cheesecake filling:
- 500 g curd at least twice ground
- 3/4 cup (180 ml) heavy cream 30%
- ½ cup (110 g) xylitol
- 100 ml good and strong espresso
- 2 tablespoons (20 g) gelatine
Yogurt foam:
- 1 cup (180 g) greek yogurt
- 2 tablespoons (30 g) xylitol
- ⅕ cup (50 ml) hot water
- 1 teaspoon (5 g) gelatine
- ¼ teaspoon vanilla paste
Extra:
your favorite, seasonal fruits such as sweet cherries, raspberries, strawberries or blueberries
Preparation:
Crust:
- Crush whole grain biscuits with a blender to get a flour-like powder, add melted butter and stir well. Line a cake tin with parchment paper and put the dough inside, spread evenly and press with the back of a spoon. Leave it in the fridge for few minutes.
Cheesecake filling:
- Put curd, heavy cream and xylitol into a mixer bowl and stir (mix until xylitol dissolves and filling is aerated).
- Dissolve gelatine in hot espresso. Add 3-4 tablespoons of cheesecake filling to gelatine solution and stir to even out the temperature.
- Stir constantly, slowly add prepared espresso and gelatine to the cheesecake filling. Pour the filling on the crust, spread evenly and chill in the fridge until it’s set.
Yogurt foam:
- Put greek yogurt, xylitol and vanilla paste into a mixer bowl and whip until foamy and fluffy.
- Dissolve gelatine in hot water. Add 2-3 tablespoons of yogurt mixture to gelatine solution and stir well to even out the temperature.
- Slowly add prepared gelatine to the rest of yogurt, stir and pour on slightly setting cheesecake.
- Leave the cheesecake in the fridge for few hours, but overnight is best.
When your no-bake coffee cheesecake is set and ready, you can serve it with a big dose of your favourite, seasonal fruits.
And that’s pretty much all. Simple but yummy. Now go ahead and take a bite! Remember, summer is the perfect time to go on the beach, have a cold dessert and a good coffee!
