Whether it be the souffle and dante double fromage varieties from Uncle Tetsu and Love Me Sweet, or fruity and flavourful Rare Cheese Cakes from Tsujiri, these creamy desserts are almost always on constant rotation in this household.
My most recent attempt to dabble in crust-containing coffee/swirl cheesecakes did not turn out quite as planned. The caffeine was nonexistent despite the addition of a highly-concentrated triple shot; its centremost quarters were also slightly undercooked - a result of my antsy anticipation.
These are, without a doubt, noted below such that others shall not commit similar errors.
- 3 tbsp unsalted butter, melted
- 2 cups assorted nuts
- 2 pkgs/500 g Philadelphia Light Cream Cheese *
- 1/2 cup granulated sugar *
- 2 eggs
- 1 tbsp 2% sour cream
- 1 pkg gelatin
- 1/4 cup boiling water
- 1 tsp vanilla extract
- 1 shot espresso *
- 1 tbsp cocoa powder *
1) Remove cream cheese from refrigerator and allow to soften. Thoroughly grease a springform or loose bottom pan and set aside.
2) Using a food processor, grind nuts to a fine crumb. Nuts will emit natural oils while grinding, so the mixture will adhere together naturally. Stop grinding before the nuts become paste-like, as this will result in nut butter and cause loss of rigidity.
3) Transfer nut crumbs to a large bowl and add in melted butter. Mix until butter is uniformly incorporated.
4) Press mixture onto the base of the loose bottom pan as evenly as possible, proceeding the compact the mixture as well.
5) All the base to chill while preparing the filling.
6) Preheat oven to 350 F.
7) Beat softened cream cheese until smooth, then add in sugar. Beat again.
8) Add in sour cream, vanilla, and eggs. Beat to combine.
9) Dissolve gelatin in boiling water and pour into filling while folding gently. Beat again to ensure uniformity.
10) Transfer half of the mixture to another bowl. Sift in cocoa powder and add in espresso shot. Beat to mix well.
11) Remove chilled crust from refrigerator. Ladle cheesecake filling in alternating layers. Swirl the top with a toothpick or metal chopstick if desired.
12) Bake for 40-45 minutes. Observe the baking process during the final 10-15 minutes: if the surface begins to crack, wrap the top with tin foil and continue baking. If the cake appears very jiggly, cover and bake again for 5 minutes. Iterate until only slight swaying is observed.
13) Remove aluminum foil sheet and let cool for 1-1.5 hours, then transfer to refrigerator. Chill for at least 4 hours before slicing.
14) Dust with icing sugar and arrange fresh fruit if desired.
15) Serve and enjoy!
- Either a loose bottom or springform pan can be used. The ingredient amounts listed are suited for a loose bottom pan measuring 9.5 inches in diameter, and 1.5 inches in height. One may need to adjust accordingly for his or her pan of choice.
- Philadelphia Light Cream Cheese was utilized in this recipe, but feel free to substitute with full-fat cream cheese for a richer consistency.
- Granulated sugar can be substituted with fine cane sugar for added depth or icing sugar for an airier profile. Brown sugar is not recommended as its base flavour may be overpowering; liquid sweeteners should be avoided unless the stabilizer-liquid ratio is adjusted to compensate.
- 1/2 cup of sugar was used in this recipe, but I would recommend adding a bit more to ensure steady sweetness.
- Originally with the intention of creating a coffee swirl cheesecake, I added in a triple shot of espresso. The additional liquid was balanced with a small amount of cocoa powder. These add-ins can be tailored to one's liking, or omitted entirely, as long as the amount of dry/wet ingredients are balanced. Should this recipe be recreated, folding in melted semisweet and salted caramel chocolate chips is highly suggested.
- The cake was chilled for 1.5 hours before my first attempt to slice. This was insufficient, so please exercise patience and endure a minimum of four hours before slicing.