NY Coffee Cheesecake, recipe from Csaba dalla Zorza


Four coffee recipes, four delicacies prepared by Csaba dalla Zorza, well-known face of television, expert in good manners and writer of books.

Lover of coffee, he has revisited some traditional recipes for Caffè Vergnano, always using coffee as the main ingredient.

The first recipe is that of the coffee cheesecake. Let’s see its realization together.

Ingredients for 1 cake, 8 – 10 people
Prepared in a 20 cm diameter mold

200 g of Digestive biscuits
100 g of butter

1 tablespoon of Vergnano coffee beans

200 g of sugar
180 g of sour cream

150 g of fresh robiola

500 g of cow’s milk ricotta

4 eggs

1 teaspoon of natural vanilla extract

80 ml of espresso coffee

300 ml of liquid cream, whipped

Turn on the oven at 160 ° C (static) and prepare a springform pan about 22 cm in diameter, lined with a piece of parchment paper cut into a circle.

Chop the cookies and coffee beans with a food processor, then add the melted butter. Press this mixture onto the base of the mold and refrigerate for about 20 minutes to compact.

Mix the ricotta, robiola, sour cream and vanilla extract in a bowl. Add the sugar, then stir in the eggs, one at a time, using a hand whisk. Finally, add the coffee and mix one last time.

Pour the mixture into the mold, over the base, leveling it with the back of the spatula. Place in the oven and cook for 70 – 75 minutes, until it is swollen and compact, just golden. Remove from the oven and allow to cool completely before removing from the mold. Put the cake in the refrigerator if you don’t serve it right away, or leave it at room temperature for a few hours.

Before serving the cake, cover the top with the whipped cream and sprinkle the top with the bitter cocoa.

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