Triple Layer Coffee Flavored Cheesecake New York Style
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INGREDIENTS
Crust:
- 2 cups+ 1 teaspoon/250 grams Petit Beurre biscuits or Lotus Biscoff cookies, crushed
- 5 ounces/140 grams melted butter
Filling:
- 3⅓ cups/800 grams cream cheese
- 3 eggs
- 6 egg yolks
- 1 cup+ 1 tablespoon/250 grams heavy whipping cream
- ¾ cup/150 grams sugar
- 2 tablespoons/25 grams cornstarch
- 1 tablespoon/12 grams flour
- 1 espresso shot
Frosting:
- ~cup/200 milliliters heavy whipping cream
- 3 tablespoons instant vanilla pudding
- 3 tablespoons powdered sugar
- Cacao powder for dusting
INSTRUCTIONS
- In a bowl, mix the crushed Petit Beurre biscuits with the melted butter. Place the mixture in the ring mold and press firmly with a spoon to form a solid base with high, firm sides. Put it in the freezer until the cheese filling is ready.
- Move on to preparing the filling: In a bowl, place the cream cheese and heavy cream and mix well with a spatula or hand blender. Add the sugar and mix until combined, then gradually add the eggs. After that, add the flour, cornstarch, and espresso, and continue mixing until you get a smooth mixture.
- Place in a preheated oven at 300°F (150°C) for 45 minutes. Note: The cake is done when the center is wobbly and the edges are set. Cool well and refrigerate for at least 4 hours.
- Finally, for the whipped cream topping: In a bowl, place the heavy cream, pudding mix, and powdered sugar, and whip until you get a stable whipped cream. Spread it over the cake and dust with cocoa powder using a strainer for the best result.
MY NOTES
FAQ
How to prevent the coffee flavored cheesecake from cracking
Preventing this coffee flavored cheesecake from cracking involves several key steps. First, ensure all ingredients are at room temperature before mixing to create a smooth, homogenous batter. Avoid over-mixing, which incorporates air and can cause cracks. Bake the cheesecake in a water bath to maintain a moist environment and even temperature. Don’t open the oven door during baking, as temperature fluctuations can cause cracks. Once the baking time is up, let the cheesecake cool gradually by turning off the oven and leaving the door slightly ajar. Finally, run a knife around the edge of the cheesecake to release it from the pan before it fully cools.
Can I substitute the cream cheese with a low-fat version?
You can substitute the cream cheese with a low-fat version, but it will affect the texture and flavor of the cheesecake. Low-fat cream cheese contains more water and less fat, resulting in a less creamy and dense consistency. The coffee flavored cheesecake might be slightly softer and less rich. To mitigate this, you can add a bit of flour or cornstarch to help with firmness. Additionally, be cautious with baking times, as low-fat cream cheese can affect the setting process.
How long can I store the coffee flavored cheesecake in the fridge?
You can store the coffee flavored cheesecake in the refrigerator for up to 5-7 days. Ensure it is well-covered with plastic wrap or stored in an airtight container to prevent it from absorbing other odors and to maintain its moisture. For the best flavor and texture, allow the cheesecake to come to room temperature before serving. If you need to store it longer, you can freeze the cheesecake for up to 2-3 months, ensuring it is tightly wrapped to prevent freezer burn.
What is the best way to melt butter for the crust?
The best way to melt butter for the crust is to cut it into small pieces and place it in a microwave-safe bowl. Microwave on medium power in 15-20 second intervals, stirring in between, until fully melted. Alternatively, you can melt the butter on the stovetop by placing it in a small saucepan over low heat, stirring occasionally. Be sure to watch the butter closely to prevent it from burning or boiling, which can affect the texture of the crust.
How do I know when the cake is fully cooked?
You can tell when a cheesecake is fully cooked by gently shaking the pan. The edges should be set, but the center should still have a slight wobble, similar to Jell-O. This ensures a creamy texture after cooling. Another method is to insert a toothpick or knife about an inch from the center; it should come out moist but not liquid. Avoid over-baking, as the cheesecake will continue to set as it cools, preventing cracks and dryness.
Can I use instant coffee instead of an espresso shot?
Yes, you can use instant coffee instead of an espresso shot in your cheesecake recipe. Dissolve 1-2 teaspoons of instant coffee in an equal amount of hot water to substitute for the espresso shot. Adjust the quantity based on your taste preference. Instant coffee is a convenient alternative and will still provide a rich coffee flavor to the cheesecake. Ensure it is fully dissolved before adding it to the mixture to maintain a smooth, even consistency.
Can I freeze the coffee flavored cheesecake for longer storage?
Yes, you can freeze the cheesecake for longer storage. Ensure it is fully cooled before wrapping it tightly in plastic wrap, then aluminum foil to prevent freezer burn. Store it in an airtight container or a freezer-safe bag. Cheesecake can be frozen for up to 2-3 months. To thaw, place it in the refrigerator overnight. For best results, avoid thawing at room temperature, as this can lead to condensation and affect the texture and flavor of the cheesecake.
Is there a substitute for instant vanilla pudding mix in the topping?
Yes, you can substitute instant vanilla pudding mix in the topping with a combination of cornstarch and sugar. Use 2 tablespoons of cornstarch and 2 tablespoons of powdered sugar for every 3 tablespoons of pudding mix. This mixture helps stabilize the whipped cream and adds sweetness. Another option is using vanilla extract for flavor along with a stabilizer like gelatin or instant clear gel. Adjust quantities to achieve the desired consistency and taste for your cheesecake topping.
