Traditional coffee cheesecake
by chef João Pupo
- 200 packets marie biscuits
- 100 g butter
- 400 g cheese cream
- 1 tin condensed milk
- 200 ml cream
- 4 leaves gelatine
- 80 ml milk
- 10 Torrié espresso coffee beans
- 1 Torrié ZEN coffee pod
- For the Sauce:
- 150 g sugar
- 100 ml cream
- 20 g butter
- 1 coffee cup Torrié espresso coffee
Start by adding the coffee beans and a pod of ZEN coffee (without removing filter) to the milk in a plastic container and refrigerate it from one day to the next. This will give the milk a mild flavour of roasted coffee.
Crush the biscuits and add the melted butter. Use this to line the base of a spring-form cake tin.
Soak the gelatine on a little water for 3 minutes. Heat the milk in a saucepan and add the gelatine.
Beat the condensed milk with the cheese and add the cream and the milk with the gelatine.
Pour this mixture over the biscuit base and refrigerate from one day to the next until it is firm.
For the Sauce:
Heat the sugar with 2 tbsp water. Let it boil until it starts to caramel. When it is light brown, add the cream and the butter. Bring it to a boil and add the coffee. Remove from the heat and let it cool. Pour the sauce over the firm cheesecake and serve.