This is a variation i have tried with cheesecake. I love coffee flavour and cheesecake being my favourite dessert, i tried this version. In this recipe it is not a set cheesecake but a mousse consistency. Hope you like it!
INGREDIENTS- For about 15 shot glasses
For the base-
Marigold biscuits- 2 packets (10/- packet)
Amul butter - 1/4 cup melted
For the filling -
Cream Cheese - 1/2 cup
Whipping cream - 1/2 cup
Condensed milk - 1/4 cup
For Dalgona Coffee -
Granulated sugar - 2 Tsp
Coffee powder - 2 Tsp
Boiling water - 2 Tsp
To make homemade cream cheese follow these steps- Take amul fresh cream (250gms) and milk (500ml). In a pan boil milk till a layer of malai starts forming. Now add amul fresh cream and let it boil for 3-4 mins. Now add the juice of two lemons and let it curdle. It will be like paneer. Strain it in a cheesecloth and let it sit for 10 mins to cool down. In a blender blend the curdled milk to a smooth creamy consistency. You can add vanilla essence too. Now store it in a container in the fridge.
For this recipe you need whipping cream. Without that you cannot make it.
To make a set cheesecake add 1 Tsp gelatine in 2 tbsp warm water and mix it while beating the cream cheese. If using gelatine set the cheesecake in the fridge for about 4-5 hours.
You can also add coffee powder to your cream cheese filling. 1 Tbsp coffee powder can be added.
Do not add too much dalgona coffee as it is a bit bitter and might spoil the taste of your cheesecake.
I have added less cream cheese you can increase the quantity to 1 cup and increase the quantity of condensed milk to 1/2 cup for perfect balance of flavours.
To make the base of the cheesecake grind marigold biscuits to a fine powder and add melted butter to it. Mix it well.
Next step is preparing the filling-
To prepare the filling take a steel big bowl or container and start whipping up the cream cheese until really smooth and fluffy and now add condensed milk to it and beat again. In another bowl whip up the whipping cream until double the quantity and stiff peaks. Add your cream cheese to the whipped cream. Beat your cream cheese and whipped cream to combine well. Your filling should look like this.
The final step is preparing dalgona coffee. To prepare that add all the ingredients to a bowl and beat it until you get a foamy texture and really light and fluffy like cream. It takes about 7-8 mins to get a texture like that. It will be of light brown colour and tastes bitter.
Now to assemble the cheesecake-
Take your shot glasses and add the biscuit layer in the bottom. Now fill the cream cheese filling using a piping bag or a ziplock polythene. Finally top it with dalgona coffee and give your designs using a toothpick.
Chill in the fridge for 2 hours.