Basque Cheesecake Ingredients:
Cream Cheese 125g
Sugar 25g
Egg 1
Instant coffee 15g
Cornstarch 5g
Heavy cream 80g
Dark chocolate 15g
Cocoa powder 2g
Instruction:
In a bowl, beat cream cheese and sugar until smooth, add in one egg and cornstarch, and beat until smooth. In another bowl, melt the dark chocolate, mix with heavy cream. Add in cocoa powder, mix well. Dissolve the instant coffee with room temperature water. Pour the cocoa powder cream mixture and instant coffee liquid into the batter, mix well.
Sift the batter once or twice. Pour the batter into the cake molds. Preheat the oven to 200℃(392℉) , bake for 14 minutes. Cool them on the cooling rack after, set aside.
Coffee Mousse Ingredients:
Cream cheese 45g
Sugar 15g
Instant coffee 20g
Gelatin 4g
Heavy cream 75g
Instruction:
Dissolve the instant coffee with hot water, put in softened gelatin (soften the gelatin beforehand with iced water) and mix well, set aside to let it cools down. Use a hand mixer, beat cream cheese and sugar until smooth. Add in heavy cream; beat until it looks like yoghourt. Add in the instant coffee and gelatin mixture, mix well. Pour the mixture into the cake molds to cover the cheesecake. Send into the fridge, and cool them overnight. Dust them with cocoa powder and it is ready to be served.
