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cream cheese

Iced Coffee Cheesecake, no bake

Eiskalter Kaffee-Cheesecake ohne backen

Iced Coffee Cheesecake you don’t have to bake! That’s the star of today’s post. People have told me that it tastes a little like tiramisu, but it does not contain mascarpone or raw eggs, this truely is a cheesecake, combined with whipped cream and coffee you will have creamy deliciousness on your plate. I didn’t go for the traditional cookie or graham cracker crust, instead I decided for pumpernickel. Not sure if you have ever heard of it, this is extremely dark and moist bread from Germany. Obviously you can replace it, but the sweet rye bread does add a very nice touch to this cheesecake.

Eiskalter Kaffee-Cheesecake ohne backenSo as stated, the bottom layer is a mix up pumpernickel, butter and coffee, which serves as the crust. The second layer is a mix of cream cheese and whipped cream with coffee flavor, the thrid layer is the same plus melted chocolate, and the top layer is whipping cream combined with chocolate, dusted with some cocoa powder.

Eiskalter Kaffee-Cheesecake ohne backenIt doesn’t require that much time to prepare this cheesecake, however, you will need to keep the chilling times in mind. As patience is not my virtue, I just thought to warn you. But apart from that this cheesecake is easy to freeze and you can make it in advance, no problem. I personally prefer this cake at room temperature, but you can treat it like an ice cream cake and eat it almost frozen. It is basically up to you what you prefer.

Credit: Slightly adapted from Knusperstübchen (in German)

Eiskalter Kaffee-Cheesecake ohne backen

Cold Coffee Cheesecake (no-bake)

Serves: One 20-24 cm/8 or 9 inch ∅ springform
Prep Time: 30min Cooking Time: In total 1 1/2 hrs of chilling

This cold coffee cheesecake (no-bake) has a pumpernickel crust and is then layered with cheesecake and whipped cream filling. Dusted with cocoa powder, you will have the filling you are eating iced coffee.

Ingredients

  • Crust
  • 30 grams of freshly brewed coffee
  • 50 grams of butter
  • 200 grams of pumpernickel (very dark rye bread, alternatively graham crackers)
  • 30 grams of unsweetened cocoa powder
  • 1/2 teaspoon of salt

  • Cheesecake
  • 160 grams of freshly brewed coffee
  • 150 grams of brown sugar
  • 2 packages of agar agar or 10 leaves of gelatine
  • 300 grams of heavy cream
  • 600 grams of cream cheese
  • 50 grams of semi-sweet chocolate
  • 1 tablespoon of unsweetend cocoa powder

  • Topping
  • 50 grams of semi-sweet chocolate
  • 150 grams of heavy cream
  • 20 grams of icing sugar
  • Cocoa powder for dusting

Instructions

1

For the crust brew the coffee and melt the butter. Combine all crust ingredients and pat down in a 20cm/8 inch springform pan. Chill while preparing the rest.

2

For the cheesecake brew the coffee and heat with the brown sugar and agar agar. Let boil for about three minutes so the agar agar develops. If working with gelatine, follow instructions. Immediately transfer to freezer. Meanwhile beat the cream into whipping and beat in cream cheese. Once the coffee mix has cooled enough, fold into whipping cream mix.

3

Divide the cream mix in half, I got about 460 grams for each half. Spread one half on the crust and freeze for about 10 min.

4

Meanwhile melt chocolate with the cocoa powder and chill in fridge for a few minutes. Then fold in chocolate in the second half of the cream mix. Spread this as the third layer on the cake and freeze again for 10-15 min.

5

Melt the chocolate for the top layer, pour in a little bit of the heavy cream to cool it off, stir. Beat the remainder of the cream with the icing sugar until stiff, then add the melted chocolate and continute beating until you have a pipeable cream. Pipe onto the cake and chill the entire cake for a few hours or overnight. You can chill in fridge or freezer. If you choose freezer, you should take out the cake about an hour before eating. Shortly before serving, use a knife to loosen the cake from the springform, I like to run it through hot water to get clean cuts. Dust with additional cocoa powder.

Eiskalter Kaffee-Cheesecake ohne backen

Summer Lemon Cookies

Summer Lemon Cookies

I think I have mentioned that Germans aren’t that much into cookies. Especially not in summer. But when I brought these Summer Lemon Cookies to work the other day, they were gone within minutes. Even I was a little surprised. Maybe it was because they are full of lemon flavor and you can definitely taste the cream cheese. Since they are rolled in sugar before baking, they have a nice crunchy touch, but are soft in the center. I don’t know. But what I do know is that these cookies are really easy to prepare and do NOT need to sit in the fridge to develop their flavor. You can whip them up in about 20 minutes from start to finish.

Summer Lemon CookiesEven if it is hot, I promise you, your oven won’t be turned on for too long. So yes, go ahead and makes these delicious friends!

If you are more of a chocolate person, you may enjoy these Nutella Chocolate Chip Cookies.

Summer Lemon Cookies

Serves: 25 cookies, depending on size
Cooking Time: 10min preparation +10min baking

Ingredients

  • 300 grams all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of cornstarch
  • A pinch salt
  • 100 grams of regular sugar, + 50 grams for rolling
  • 120 grams of unsalted butter, softened
  • 113 grams of cream cheese, softened
  • 1 egg, size L, room temperature
  • 45 milliliters of fresh lemon juice (I usually need no more than one lemon)
  • 2 teaspoons lemon zest (about half a lemon)
  • 1 teaspoon vanilla extract, see here how to make your own

Instructions

1

Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.

2

Whisk the flour, baking soda, cornstarch and salt in a medium-size bowl. Set aside.

3

Pour about 50 grams of regular sugar in a small container. Set aside.

4

Cream the butter and cream cheese in a large bowl with a mixer for about two minutes, then add 100 grams of sugar and mix one more minute. Add the egg, lemon juice, lemon zest and vanilla extract. Add the dry ingredients to the wet ingredients and either mix on low or using a wooden spoon until combined.

5

Roll balls of dough in the size of a walnut and roll in prepared sugar afterwards. Place on baking sheet lined with parchment paper. Cookies will flatten out slightly. Gently press down each cookie with the bottom part of a glass. Bake the cookies for 10 to 11 minutes, or until very lightly browned on the edges. Let cool on baking sheets for a few minutes before transferring to a cooling rack.

Notes

Cookies can be kept in an air-tight container for a few days.

I am taking this cookie also to the link party Fiesta Friday.

So which cookie is your favorite in summer?

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Apricot Turnovers

If there is a fruit I like to take pictures of, it is apricots! I am a huge fan of its color. The wall in our living room is in apricot color. Such a nice, warm color. So I am excited to present to you apricots turnover. They taste just the way they look: warm, juicy, summerish, and refreshing. I just love apricots. Funnily enough, the plain fruit is fine, but I usually prefer them baked paired with for example cream cheese.

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