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*Time* Espresso Cheesecake

Recipe recommendation for WMF Perfection coffee machines

Ingrédients

8 Personnes
  • 250 g Pitted plums
  • 100 ml Dark rum
  • 170 g Amaretti biscuits, crushed
  • 80 g Butter, melted
  • 2 tbsp. Flour
  • 80 ml Espresso
  • 200 g Icing sugar, sieved
  • 500 g Soft cheese at room temperature
  • 3 Egg yolks
  • 5 Gelatine sheets
  • 150 ml Milk
  • Cocoa powder for dusting

Preparation

Étape 1
Soak the plums with the rum in a bowl overnight. The next day, grease a 20 x 30 cm brownie tin and line with baking paper. For the base, mix the amaretti, butter and flour in a bowl. Press into the bottom of the tin, cover and refrigerate
g Pitted plums
g Amaretti biscuits, crushed
g Butter, melted
tbsp. Flour
Étape 2
Purée the baking plums in a blender with two tablespoons of rum until smooth, adding more rum if needed. Spread over the base with a spoon.
Étape 3
To make the cheesecake, whip the espresso, icing sugar, cream cheese and egg yolks in a food processor for 1 minute until combined. Soak the gelatine leaves in a bowl of cold water for 5 minutes. Heat the milk in a saucepan.
ml Espresso
g Icing sugar, sieved
g Soft cheese at room temperature
Egg yolks
Gelatine sheets
ml Milk
Étape 4
Remove the pot from the hob. Squeeze any excess liquid from the gelatin and stir it into the warm milk. Return the saucepan to the hob and stir constantly until the gelatine dissolves. Remove from the hob.
Étape 5
Add the slightly cooled and gelled milk mixture to the fresh cheese and whisk to combine. Use a spoon to spread over the layer of plums and smooth the surface with the back of a spoon. Refrigerate for at least 4 hours.
Étape 6
Cut out eight individual portions using a 6 cm round cookie cutter. Dust the cheesecakes with cocoa before serving.
Cocoa powder for dusting