Coffee coconut cheesecake

Coffee Coconut Cheesecake Recipe

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Hello and welcome to Savoury Days! Today we’re gonna make a no-oven dessert This dessert has 3 layers: a base with crunchy Oreo crumbs a layer of melt-in-the-mouth coffee mousse and a top layer of creamy coconut cheese-mouse For this dessert I’m using a silicon mould that has 12 rectangle holes, each contains 70 ml liquid You can substitute with other moulds with similar volume, such as a spring form pan 16~18 cm (dia.) Let’s start with preparing the cake base For the cake base we need 10 Oreo cookies with filling add all cookies into a bag and crush them into small crumbs then add the crumbs into a bowl with 25 g melted unsalted butter mix well until all crumbs are damp Divide the crumbs into each small mould Use a spoon or your finger to press the crumbs to stick together and stick to the mould once donce with the crumbs, chill the mould in the fridge for about 30 minutes so that the oreo base gets firm meanwhile, prepare the coffee mousse layer first soak 3 g gelatin (sheets) in cool water then dissolve 2 packs instant coffee with 60 ml hot water mix well then let the coffee cool down next add 1 egg yolk and 25 g sugar into a bowl beat until incorporated, the egg yolk turns fluffy and slightly pale sift in 10 grams corn starch note that this is corn starch, not cornmeal (the one with coarse, slightly yellow grains) Mix well until incorporated then add coffee (at room temp) whisk constantly while adding coffee whisking constantly prevents the egg from getting curdled because of too hot coffee last add in 60 ml milk mix thoroughly pass the mixture through a sieve to remove lumps if any then cook on medium heat don’t set the heat too high and…

Keep stirring constantly because otherwise the starch or protein in egg and milk can fall down to the bottom and get burnt or the mixture can turn curdled as the egg is cooked we want our custard to be slightly thick and smooth like this squeeze all water out from gelatin sheets before adding them into the pot mix very well thanks to the heat in the pan, gelatin will melt and be mixed with the custard if there is some gelatin that doesn’t melt…

Add 1 – 2 tsp water, mix then continue cooking the custard on low heat, stir constantly until gelatin melts completely so that was our coffee custard let this custard cool to room temperature meanwhile, prepare whipped cream for the mousse I’ve made a tutorial in which I explained in details on how to make whipped cream you can check that video for more information basically we have two major notes here first, the bowl and whisks should be very cold it’s best to put the bowl and whisks into the freezer 15 – 20 minutes in advance second, the fat content in the cream should be no less than 30% ideally the fat content should be between 35 and 40% whip the cream until it’s fluffy and thick but not too stiff and firm such as the cream used to frost a cake the cream is then at its “soft-peak-stage” we don’t whip the cream till stiff because we still need to mix the coffee custard in if the cream is too stiff then it’ll get curdled easily when being mixed with other ingredients as you can see on the screen, I’ve added all coffee custard and fold it into whipped cream let the spatula touch the bottom of the bowl then fold it over note that the coffee custard should be at room temperature otherwise it will make the whipped cream melt and we want to fold the ingredients, not stir stirring ingredients too harshly may also cause cream to be over-mixed and get curdled the final cream should be smooth and lump-free like this transfer the coffee cream to a pot then divide them into 12 holes once done, gently shake the mould to flatten the mousse then chill in fridge or freezer to help the mousse set we move to the last layer of coconut cream chese first we also soak 3 grams gelatin into 40 ml cool water for 10 – 15 mins until gelatin is soft then melt the gelatin in a water bath stir to help gelatin melt and dissolve into water then let the gelatin cool to room temperature next, measure 120 ml coconut milk remember to shake the can well before open it as the fat can float to top and separate with the water underneath add in to a bowl 150 gram cream cheese note that this cream cheese is at room temperature sift in icing sugar then add coconut milk in small parts and mix well you can use a hand mixer with lowest speed in this stage but it’s completely fine with a wire whisk like this add coconut milk in small portions and mix to incorporate all coconut milk before adding another part that helps the coconut milk to be incorporated more easily and faster normally, the more coconut cream we add, the smoother, finer the cream cheese should be however in many cases the cream can look lumpy like this this can happen to both cream cheese and mascarpone the reason is that the cream cheese (or mascarpone) was stored in a very low temperature which causes the water to separate from the fat so when we start to mix coconut milk (or other types of liquid) it’s hard for the solid fat in cream cheese to get incorporated with other ingredients but don’t worry as we can fix this problem and this is the way….

First simmer some water in a sauce pan then put the bowl with cream cheese on the pan note that the bottom of the bowl doesn’t touch water keep stirring constantly the heat from water will warm up the cream cheese and help the fat lumps to melt and dissolve into the mixture keep stirring until we only have very small lumps in the mixture then remove the pan from heat last, pass the cream mixture through a sieve by this, we can remove most of the fat-lumps in the cream mixture and make the cream mixture smooth after mixing in all coconut milk and sugar with cream cheese we add gelatin (at room temperature) and mix it with the cream mixture the coconut cream cheese is now ready take the mould out of the fridge/ freezer, the coffee mousse should have set by now divide this coconut cream cheese into the holes once done, put the mould back into the fridge as I’m using a silicon mould, I place the mould into the freezer until both cream layers are firm with other metal moulds, you can chill in the fridge until the mousse and cream cheese set this is the mould after staying in the fridge for 2 hours as the cakes are frozen, it’s very easy to remove them from the mould this is also the thing I like with silicon moulds we don’t need to worry about ruining the cake when unmoulding it after unmolding, take the cakes back to the fridge to thaw completely Store the cakes in the fridge and use within 2 days and lastly.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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