Dalgona Cheesecake
- Daniel
- May 28, 2022
- 2 min read
Updated: May 22
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?
Ingredients:
(Serve 3)
Cream Cheese:
Egg Yolks, 2
Demerara Sugar, 70g
Egg Whites, 2
Sea Salt, Pinch
Mascarpone, 225g
Fresh Orange Zest, 1/2 Orange
Dalgona Coffee:
High Quality Instant Coffee Preferably Little's, 5g x 3
Granulated Sugar, 15g x 3
Water, 15g x 3
Assembly:
Sablé Breton Homemade
Coffee Liqueur, 3 TBSP
High Quality Cocoa Powder Preferably Callebaut or Valrhona, For Dusting
Raw Cacao Nibs, For Garnishing
Equipment:
Oven
Hand / Stand Mixer
Directions:
Please visit my "How To Make Sablé Breton" page for the recipe.
Prepare the Mascarpone Cream
Set up a double boiler.
Whisk egg yolks until pale.
Add sugar and whisk until thickened and slightly darkened.
In another bowl, whisk egg whites with salt to stiff peaks.
Fold mascarpone into yolk mixture in two portions.
Fold in egg whites in thirds until smooth.
Add orange zest and fold gently.
Chill in the fridge.
Bake the Sablé Breton
Preheat oven to 180°C (355°F).
Roll dough to ¼" thick and cut into discs.
Bake on lined tray for 6–8 mins until golden.
Cool and place one disc in each serving glass.
Drizzle 1 tbsp of coffee liqueur over each disc.
Assemble Base Layer
Stir mascarpone mixture to loosen.
Pipe ⅓ of the cream into each glass.
Chill in the fridge overnight.
Make Dalgona Coffee
The next day, whisk instant coffee, sugar, and water until stiff peaks (1 serving at a time recommended).
Transfer into piping bag.
Final Assembly
Pipe dalgona coffee on top of mascarpone layer.
Optionally dust with cocoa powder and garnish with cacao nibs.
Serve immediately or chill until ready.
Lush!
I only trust Little's when it comes to instant coffee...
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