Dalgona coffee cheesecake with a choc-chip cookie base
A chocolate-chip cookie based cheesecake, topped with whipped coffee, known nowadays as dalgona coffee after the South Korean treat.
Your afternoon drink and cookie in one.
For my birthday today.
I knew I wanted to make something dalgona coffee inspired ever since I realised it was a thing (which, like a lot of people, was when it became a trend). Thus, I set out to kind of imitate an afternoon tea/ coffee with the coffee topping and the cookie base.
The only reason I decided to make a cheesecake was because we have cream cheese and its expiry (or best before, I can't remember) is in April, so what better opportunity to use it than in a cheesecake for a birthday.
I'll be honest, when I thought of the idea of a dalgona coffee cheesecake a couple of weeks ago, I searched it up to see if anyone else had had the same idea. No one had (at least, as far as I could tell). Fast forward to a couple of days ago when I had just finished baking it, I saw a couple of people had uploaded recipes online, only a few hours prior. Ah well, I knew me being the first to do something was too good to be true ¯\_(ツ)_/¯
Got that cookie base though to set it apart.
I just made a vanilla cheesecake in order to preserve that colour contrast between the topping and cheesecake to imitate the contrast between the coffee and milk. However, you may make the cheesecake itself coffee flavoured if you wish by adding 2-3tbsp of instant coffee dissolved in just enough water. You may want to omit the lemon juice in this case.
The dalgona coffee topping is quite strong though, so I personally recommend leaving the cheesecake plain to complement the coffee topping.
You may dust icing sugar on top if you wish
Pro tip: double the cookie recipe and save half if you want extra cookies ;))))
If you don't want extra cookies, that's gotta be a lie. Everyone wants extra cookies, right?
Please note:
The dalgona coffee topping will separate if left in the fridge and will leak very strong coffee over the sides of the cake. So if you're not serving it immediately, do not put the topping on. Alternatively, if you (and/ or your family and friends) are not going to be eating the entire cake on the one day, consider whipping the coffee and having it separate from the cake so that you and your guests can scoop however much you want to go with your slice and for easier and cleaner storage.
Whilst the coffee will separate if left in the fridge, it can be easily re-whipped, which is also why I would suggest keeping it separate from the cake if not eating it all on the one day.
Recipe
For the choc-chip cookie base
Based on Handle the Heat's recipe
INGREDIENTS:
190g plain flour
1/2tsp baking soda
1/2tsp salt
115g butter
50g castor sugar
100g brown sugar
1tsp vanilla extract
1 egg
160g chocolate chips OR roughly chopped chocolate
METHOD:
1. Line the base of a 23cm springform pan with baking paper and generously butter the base and sides. Alternatively you could also line the sides with baking paper. Wrap the outside of the pan with at least two layers of foil. This is to prevent water leaking into the pan when baking in a water bath.
2. Sift the flour, baking soda, and salt into a medium bowl. Set aside.
3. In a large bowl, beat the butter and sugars with an electric mixer until light and creamy. Beat in the vanilla and egg.
4. Mix the flour mixture into the butter mixture, using the electric mixer on the lowest speed, until just combined. Fold in the chocolate.
5. Wrap up and refrigerate for 24 hours if desired (will allow it to ~marinate~), otherwise press the dough evenly into the base of the prepared pan. Set aside in the refrigerator.
For the cheesecake
INGREDIENTS:
200g castor sugar
1tbsp (7g) corn flour
1/2tsp salt
720g cream cheese, room temperature/ softened
120g sour cream
1/4c lemon juice (approximately)
1tsp vanilla extract
3 eggs
METHOD:
1. Prepare a large roasting pan that can fit the cake pan. Boil a kettle full of water and keep hot. Preheat oven to 160°C.
2. Mix the sugar, salt, and corn flour together in a small bowl. This is to prevent the corn flour from clumping. Using a stand mixer and the paddle/ flat beater attachment, beat the cream cheese on a low to medium-low speed until loosened and smooth, then add the sugar mixture and beat until smooth and creamy. Periodically scrape down the sides and the base of the bowl with a spatula. Make sure not to increase speed to high, as this is likely to add extra air into the batter which can cause cheesecakes to crack.
3. Beat in the sour cream, lemon juice, and vanilla until fully incorporated. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Make sure to periodically scrape the sides and base of the bowl.
4. Pour the batter into the cake pan with the cookie dough base already pressed in. Place the cake pan into the roasting pan and pour the hot water into the roasting pan until it reaches just below the lowest edge of foil.
5. Bake for 60 minutes or until just set. The top will be lightly browned and the edges should feel spongy when pressed lightly, even if the middle is still jiggly. Turn the oven off and leave the door ajar. Leave the cheesecake to cool in the oven until room temperature. Once room temperature, run a thin knife or other utensil around the side of the pan to ensure the cheesecake is not sticking to the sides. Remove from the water bath and refrigerate for at least 4 hours.
For the dalgona coffee topping
INGREDIENTS:
6tbsp instant coffee
6tbsp sugar (raw or castor works fine)
6tbsp hot water
METHOD:
1. In a medium bowl, combine all ingredients and stir to dissolve the coffee granules.
2. Using an electric mixer, beat the mixture on medium-low speed until soft peaks form. Increase speed to medium to medium-high and beat until stiff peaks form.
3. Top the cheesecake with the whipped coffee right before serving.
Best served at room temperature.
Enjoy!