A basic vanilla cheesecake should be part of every kitchen/cookbook. I have my favorite basic cheesecake and use it quite often. I had the idea to combine the subtle vanilla flavor with the coffee flavor, that’s how Vanilla Cheesecake with Espresso Mousse was created. The vanilla baked cheesecake is incredibly creamy and full of vanilla. It’s not dry like basic cheesecakes tend to be. The coffee/espresso mousse is also a favorite recipe on the blog. It’s soft, fluffy and slightly flavored with coffee, so the coffee flavor is not pronounced, but rather subtle. The subtle flavors of vanilla and coffee, the creaminess of the cheesecake and the fluffiness of the mousse, this cheesecake/mousse will pair well with your afternoon coffee.
- Crust:
- 140 g crushed butter biscuits
- 40 g melted butter
- Cheesecake:
- 200 g heavy cream
- 500 g mascarpone
- 5 tbsp icing sugar
- 1 tbsp vanilla extract
- 3 tbsp all-purpose flour
- 3 eggs
- Espresso mousse:
- 125 ml water
- 2 tbsp ground espresso beans
- 200 g heavy cream
- 30 g icing sugar
- 2 tsp gelatin powder
- 3 tbsp water
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Crust:
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Mix biscuits with melted butter. Spread the mixture over the bottom of a baking pan, which is covered with baking paper, using a spoon.
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Put crust in a refrigerator and meanwhile prepare a cheesecake.
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Cheesecake:
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Whip heavy cream.
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Incorporate mascarpone using a spatula or a mixer on the lowest speed.
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Add icing sugar, vanilla extract, mix.
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Add all-purpose flour and eggs, mix again.
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Pour the cheesecake over a cookie crust and put it in the oven.
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Bake for about 40 minutes at 170 degrees or until the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan with water for preventing the cracking in the cheesecake.
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Let it cool in a slightly open oven for half an hour up to an hour, then put it in a refrigerator. After a few hours, apply coffee mousse over the top.
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Put the cheesecake with mousse in the refrigerator again, preferably overnight.
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Espresso mousse:
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Put ground espresso beans in a cup and pour it with hot water. Let it cool completely (otherwise the filling will curdle).
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Whip heavy cream.
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Add icing sugar, whip again.
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Pour the cooled coffee without sediment into whipped heavy cream, whip again.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of whipped cream mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour the mousse over the cooled cheesecake and let it get firm in a refrigerator for at least 6 hours, preferably overnight.
- Baking pan - 23 cm
- Make sure that coffee is really cooled down
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