Single Origin Coffee Cheesecake
A decadent frozen dessert combining the richness of cream cheese, the complexity of single-origin coffee, and a crunchy chocolate coating. This elegant treat is served on ice cream sticks, perfect for dinner parties or a gourmet indulgence.
Equipment
- 1 Silicone Bar Mold For easy unmolding and shape retention
- 1 Electric Mixer To whip egg foam and cream
- 1 Saucepan For boiling sugar and water
- 1 Thermometer To track syrup temp at 116°CTo track syrup temp at 116°C
- 1 Ice Cream Sticks For presentation
- 1 Freezer To set the dessert
Ingredients
- 50 g Gold Egg Yolk Chilled
- 100 g Sugar German granules
- 225 g Whipping Cream Shani Olden Burger
- 250 g Philadelphia Cream Cheese Full fat
- 10 g Gelatin Leaf gelatin, bloomed
- 50 g Dulcey Chocolate 35% caramelized white chocolate
- 5 g Coffee Decoction Single-origin espresso concentrate
- 105 g Chocolate Crisp Insert Textural contrast
- 350 g Nutty Chocolate Coating For final glaze
- 50 ml Water For boiling sugar
- 7 pcs Ice Cream Stick Individual presentation
Instructions
- Beat the egg yolk in a mixing bowl until smooth.
- In a saucepan, boil sugar and water to 116°C, then slowly pour into the egg yolk while whisking continuously to create a pâte à bombe (sugar-cooked egg foam).
- Whip the mixture until fluffy and light.
- Soften the cream cheese and gently fold it into the egg foam.
- Melt the Dulcey chocolate and bloom the gelatin in cold water, then fold both into the mixture.
- Whip 70% of the whipping cream to soft peaks and fold it gently into the mixture to lighten it.
- Add the coffee decoction and blend well to incorporate the flavor.
- Pour half of the mixture into silicone molds, insert the chocolate crisp and an ice cream stick into each mold.
- Add the remaining cheesecake mixture to fill the molds and smooth the tops.
- Freeze the molds for at least 4 hours until completely set.
- Once frozen, unmold the cheesecakes and dip each into the nutty chocolate coating glaze for a glossy finish.
- Store in the freezer until ready to serve.
Notes
- Pro Tips: Beat the egg foam thoroughly for lightness and structure. Slightly under-whip the cream for better folding. Temper gelatin properly to avoid lumps. Use silicone molds for easy unmolding.
- Serving Ideas: Drizzle with extra chocolate, garnish with coffee caviar, or serve on a bed of coffee crumbs for texture.
- Variations: Swap coffee for matcha, use dark chocolate glaze, or infuse with Baileys for an alcoholic twist.
- Storage: Store in the freezer for up to 5 days. Do not refreeze after thawing to maintain texture.
- Pairings: Serve with cold brew, espresso martini, or a glass of Pedro Ximenez sherry for a luxurious experience.