Light, easy and delicious Cheesecake espresso, ideal for closing every dinner!

It's easy, light, and everyone loves it - it's time to combine it with our favorite coffee. What about a Cheesecake Espresso?

Cheesecake, although introduced relatively recently in Greek, has quickly conquered the public, even those who are not easily enthusiastic about sweets. Light, not particularly greasy, based on a variety of tasty experiments, Cheesecake also especially easy to prepare. Unfortunately, there are not many confectioneries selling sweets that are cheesecake only by name, as their cream is not cheese, which is heavy, immune, luteinous and much greasy. But Cheesecake is just as easy to do at home!

Cheesecake Espresso, especially in the classic, easy recipe of cheesecake, borrows its taste from the coffee, which is pleasing to the taste of cream cheese and is light and bittersweet because of the espresso, is the ideal closure for a dinner - possibly replacing the tiramisu, which many can avoid because of the raw eggs or the more calories it has.

Of course, the version we are presenting is the simple, "fresh" version of Cheesecake, kept in the refrigerator and very popular in Greece. Cheesecake espresso can be done naturally as a variation of the classic, baked, American Cheesecake - as the preparation is slightly harder and the flavor a little more special, though always interesting!

What do you need for an Espresso Cheesecake?

• 300ml cream
• 465 gr cream cheese
• 200 ml of maple syrup
• 4 teaspoons of gelatin powder dissolved in 80ml of hot water
• 2 tablespoons ground espresso
• 1 teaspoon vanilla extract
• 300 gr digestive cookies
• 100 gr butter, melted

How is the Espresso Cheesecake prepared?

• Prepare the base: crush the cookies in the blender, mix them with the butter until they are homogenized.
• Put the biscuit - butter mixture in the pot to make the cheesecake, squeeze and press very well. Leave in the refrigerator for 30 minutes.
• Beat the cream in the mixer until it fills well
• In another bowl, knock the cream cheese with maple syrup
• Gently incorporate the whipped cream into the cheese mixture
• With the mixer at low speed, slowly pour the dissolved in water gelatin.
• Add two tablespoons of espresso and mix thoroughly
• With gentle movements, add the cream to the base of the biscuit
• Sprinkle with ground espresso mixed with a little cocoa, sifting
• Decorate, if desired, with whole coffee beans

Tips for a delicious Espresso Cheesecake

• Particular care is required in gelatine: Water must be hot so that gelatin dissolves completely. If this step is not done correctly, not only the cream will not have the right texture but there is a chance to find jelly pieces in the sweet.
• You can use whatever coffee you want - even coffee that has run out of us for a long time and we do not want to use it for a drink
• Maple syrup adds a special flavor, but you can replace it with glucose syrup or even with sugar if you want to emphasize the taste of coffee.
• You can select digestive biscuits, because because of their relatively neutral taste, they leave the taste of espresso to unfold. However, you can also use chocolate biscuits, with just as nice a result.
• Vanilla extract is commonly used in making sweets in America, but if you do not like it, it can be completely omitted without problems.
• The cheesecake is kept in the refrigerator, ideally covered, for three to four days.

If you want a refreshing, light sweet to accompany your afternoon coffee or a dessert that best closes ideally every dinner, Cheesecake Espresso looks like it was made for you! In less than an hour, you will have the most delicious coffee-dessert you have imagined in the fridge!