Coffee Jelly Cheesecake (No-Bake) is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!
I made a No-Oven Coffee Jelly Cheesecake topped with Jelly that has hardened coffee as it is.
I used 30g of coffee beans dripped by hand, but I think it would be good to make coffee using jelly by adjusting the thickness and sugar content according to your taste.
The coffee cheesecake was slightly thinned and hardened, and it was very soft.
I think it’s prettier if it’s made in two layers with the chocolate mixed dough.
Enjoy watching~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Coffee Jelly Cheesecake (No-Bake )
Ingredients
- 100g Crushed lotus cookies
- 45g Melted unsalted butter
- 35g Water + 7g Gelatin
- 50g Warm milk
- 4g Instant coffee powder
- 300g Cream cheese
- 120g Condensed milk
- 3g Vanilla extract
- 250g Heavy cream
- 40g Dark couverture chocolate
- 35g Water + 7g Gelatin
- 150g Coffee
- 25g Sugar
Instructions
- Add melted butter to the crushed lotus cookies, mix, place in a square mousse mold (15cm), press flat, and put in the refrigerator.
- Add powdered gelatin to water and soak for more than 10 minutes. Add instant coffee to warm milk and dissolve completely.
- Gently loosen the cream cheese at room temperature, add condensed milk and vanilla extract, and mix.
- Mix the coffee dissolved in milk into the cream cheese dough and heat the soaked gelatin in the microwave for about 20 seconds to dissolve it completely.
- Add the melted gelatin to the cream cheese dough and mix, whip about 60~70% of the fresh cream into the cream cheese dough, and mix.
- Put about 1/3 of the coffee cream cheese dough in another bowl, add the melted dark couverture chocolate and mix evenly.
- Pour 1/3 of the dough into the mousse mold and harden in the freezer for 20 minutes. Then pour in all the coffee cream cheese dough and harden in the refrigerator for 3 hours.
- Add powdered gelatin to water and soak for at least 1 minute. Add sugar to coffee beans and mix, then add soaked gelatin and mix.
- Pour into the mousse mold and harden in the refrigerator for at least 1 hour.
Recipe video
Thank you for watching~♥
Enjoy
🇰🇷🇰🇷 See the recipe in Korean 🇰🇷🇰🇷
