Updated: Jul 3, 2022
As I'd mentioned in my previous Dalgona Overnight Oats recipe, I saw a Dalgona Cheesecake post popped up on my feed. @willwanderforfood is the one responsible. I also included the origins of the Dalgona Coffee craze a few years back in that recipe. Please check it out.
To say that I am intrigued by the Dalgona Cheesecake idea is an understatement; it blew my mind to be exact. No gelatine or cream cheese is required for this recipe. I am using a very simple Italian technique by combining eggs, sugar and mascarpone.
I personally find that the commercial cream cheese is a bit off-tasting for my tastebuds to be honest. Perhaps that's why you don't see me posting cheesecake recipes.
You can add some crème fraîche for that cream cheese zing if you desire. As for the crust, I am going full fancy with sablé breton. You can of cos do it the old-fashioned way by grinding up some cookies and adding some melted butter. I just find it a bit of a waste to do that with some grand mascarpone and dalgona coffee toppings. Don't ya think?
Egg Yolks, 2
Demerara Sugar, 70g
Egg Whites, 2
Sea Salt, Pinch
Fresh Orange Zest, 1/2 Orange
High Quality Instant Coffee Preferably Little's, 5g x 3
Granulated Sugar, 15g x 3
Water, 15g x 3
Sablé Breton Homemade
Coffee Liqueur, 3 TBSP
High Quality Cocoa Powder Preferably Callebaut or Valrhona, For Dusting
Raw Cacao Nibs, For Garnishing
Hand / Stand Mixer
Please visit my "How To Make Sablé Breton" page for the recipe.
Prepare the cream cheese.
Prepare a double boiler.
Add the egg yolks onto the double boiler.
Whisk until it turns pale yellowish.
*Make sure the simmering water does not touch the bowl, else the eggs will scramble.*
Add in the sugar and whisk until everything is fully incorporated.
The mixture should thicken and the color should darken.
In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form.
Fold the mascarpone in 1/2 portions into the yolk mixture until everything is fully incorporated.
Fold in the egg whites in 1/3 portions until everything is well combined.
Add in the orange zest and give it a final fold.
Set aside in the fridge until ready to use.
Preheat oven to 180 degree celsius or 355 fahrenheit.
Roll a portion of that sablé breton dough to about 1/4" thick.
Cut out disc roughly the same size or smaller than your serving glasses.
Save any scraps and roll them together with the rest of the sablé breton dough for future usage.
Transfer onto a baking tray lined with parchment paper.
Leave spaces in between the discs as the sablé breton will rise and expand during the baking process.
Wack into the oven and bake for 6 to 8 mins or until crispy brown.
Once cool enuff to handle, place the sablé breton into the serving glasses.
Drizzle 1 TBSP of coffee liqueur over each sablé breton.
Remove the mascarpone mixture from the fridge and give it a quick stir to loosen up.
Transfer the mascarpone mixture into a piping bag and pipe 1/3 portion on top of each sablé breton.
Keep chill in the fridge overnight.
Prepare the dalgona coffee.
*I personally find it better to whip each individual portion at a time rather than 3 servings at a time.*
The next day, in a large bowl, add instant coffee, sugar and water.
Stir to dissolve the coffee and sugar.
Use a hand or stand mixer, and whip the coffee mixture until stiff peaks.
It will take 10 to 15 mins.
Transfer the dalgona coffee into a piping bag and pipe on top of the mascarpone mixture.
You can chill these and have them later or serve them immediately with a dusting of cocoa powder and garnishing of cacao nibs.
I only trust Little's when it comes to instant coffee...