coffee cheesecake with thermomix

Preparation of coffee cheesecake with thermomix

1. The base is a fundamental part of any cheesecake. For this recipe, we use Digestive or Maria type cookies, which give it a perfect crunchy texture. Follow these steps to prepare the base:
2. Crush the cookies: Place the cookies in the Thermomix glass and blend for 10 seconds at speed 7, until you obtain a fine powder.
3. Add the butter: Once the cookies are crushed, add the melted butter and mix for 10 seconds at speed 4.
4. Spread the mixture: Spread the cookie and butter mixture on the base of a removable mold, pressing well so that it is compact.
5. Refrigerate: Place the base in the refrigerator for about 15-20 minutes to compact.
6. This initial step guarantees a crispy base that will perfectly complement the creaminess of the pie filling.
7. Filling Preparation: The Creamy Heart of the Cake
8. The filling of this coffee cheesecake is the real star. Its smooth and creamy texture, combined with the deep flavor of coffee, makes it absolutely irresistible. Below I detail the steps to achieve a perfect filling:
9. Preheat the oven: Before starting to prepare the filling, preheat the oven to 170°C.
10. Mix the cheese, sugar and cream: Place the cream cheese, sugar and liquid cream in the Thermomix glass and mix for 30 seconds at speed 4.
11. Add the eggs: Add the eggs one by one through the Thermomix mouth while mixing at speed 3. Make sure each egg is completely incorporated before adding the next.
12. Add the coffee and vanilla: Dissolve the instant coffee in hot water and add it to the mixture along with the vanilla extract. Mix for 20 seconds at speed 4.
13. Optional: Add flour: If you prefer a firmer cake, you can add a tablespoon of flour and mix for a few seconds at speed 3.
14. This filling is a perfect mix of smooth and velvety flavors, with just the right touch of coffee to provide depth without being too intense.
15. Baking: The Final Touch for an Irresistible Coffee and Cheese Cake
16. Baking is a crucial step to achieving the perfect texture. Follow these instructions for flawless baking:
17. Pour the mixture: Pour the filling onto the cooled cookie base and spread evenly.
18. Bake: Bake the pie for 50-60 minutes or until the center is set, but slightly jiggly.
19. Rest in the oven: Turn off the oven and leave the cake inside with the door ajar for 30 minutes. This will help the cake cool gradually and prevent it from cracking.
20. Cool completely: Once out of the oven, let the cake cool completely and then refrigerate it for at least 4 hours, preferably overnight.
21. This slow baking process ensures that the coffee cheesecake has a smooth, creamy texture, with no cracks on the surface.
22. Coverage: The Final Creamy Touch
23. To give an extra touch of creaminess and flavor to your coffee cheesecake, a delicious coffee whipped cream topping is the ideal option. Here I explain how to prepare it:
24. Whip the cream: Place the liquid cream in the Thermomix glass along with the instant coffee and icing sugar. Use the butterfly and whip at speed 3.5 until the cream is firm.
25. Spread on the cake: Once the cake is completely cool, spread the whipped cream on the surface of the cake.
26. The combination of the creamy texture of the cheese, the intense flavor of the coffee and the softness of the whipped cream make this topping the perfect ending to an extraordinary cake.

Frequently Asked Questions

1. 1. Can I use freshly brewed coffee instead of instant coffee?
2. Yes, you can use freshly brewed coffee, but make sure to reduce the amount of liquid so that the texture of the filling is not affected.
3. 2. Can I freeze coffee cheesecake?
4. Yes, this cake can be frozen. Be sure to wrap it tightly in plastic wrap and aluminum foil before freezing it.
5. 3. What type of cookies is best for the base?
6. Digestive or Maria cookies are ideal, as they have a texture that combines perfectly with the creamy filling.