A delicate cheesecake combining the creamy texture of mascarpone and cream cheese with a deep note of espresso coffee and a sweet, chewy structure of caramel. The base made of whole grain biscuits adds a slightly crunchy contrast, while the dense yet silky cheese filling melts in your mouth. The top is adorned with melted caramel swirled in light patterns and optionally topped with toasted pecans and fresh lemon zest for a contrast of flavors. Perfect for an afternoon coffee gathering, family celebration, or as a dessert for special occasions — it looks lovely served on a white plate, cut into even portions. Qualities: creamy consistency, sweet-salty balance thanks to a pinch of salt, a light coffee note, pleasant crunchiness of the base.
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Prepare the pan: use a springform pan with a diameter of 22–24 cm. Line the bottom with a strip of parchment paper so that it extends beyond the edge (this will make it easier to remove).
Crush the biscuits: place 200 g of biscuits in a plastic bag, seal it, and crush with a rolling pin into fine crumbs. Alternatively, place the biscuits in a food processor and pulse until you achieve sand-sized crumbs.
Melt 100 g of butter in a small pan or saucepan, remove from heat and pour into a bowl with the crushed biscuits. Mix with a spoon until the mixture is uniform and slightly moist — it should hold together when you take some in your hand and press it.
Evenly spread the prepared biscuit-butter mixture on the bottom of the springform pan. Use the bottom of a glass or a spoon to press the mixture down and form a slightly higher edge (about 1–1.5 cm). Place in the refrigerator for 15–20 minutes to let the base set.
Preheat the oven to 160°C (top-bottom). Prepare 30 ml of strong espresso and set aside to cool. Take the mascarpone and cream cheese out of the fridge to reach room temperature — this will make it easier to whip smoothly.
In a large bowl, using a mixer on low speed, combine 500 g of mascarpone and 200 g of cream cheese until smooth (about 1–2 minutes). Then gradually add 150 g of sugar, mixing briefly to combine the ingredients — do not aerate the mixture for too long.
Add one egg at a time (a total of 180 g — one after the other), mixing briefly after each addition just until combined. After adding the eggs, fold in 200 ml of heavy cream and 20 g of potato starch dissolved in 1–2 tablespoons of cooled espresso (set aside 10–15 ml of the 30 ml espresso for diluting the starch).
Add 10 ml of vanilla extract and 2 pinches of salt (2 g). Mix on the lowest speed until the mixture is homogeneous and smooth — it should have the consistency of thick Greek yogurt.
Pour about 2/3 of the cheese mixture onto the chilled base. To the remaining 1/3 of the mixture, add 120 g of dulce de leche and 10–15 ml of espresso, gently mix to create a creamy, slightly coffee-flavored dulce de leche mixture.
Spoon the caramel mass on top of the base mixture to create several mounds. Then, drag a toothpick or stick through the mixture in several directions to create decorative swirls. Finally, pour the remaining light cheese mixture and gently repeat the movements with the caramel to achieve a distinct marble effect.
Prepare a water bath: in a large dish or roasting pan, place a hot dish with the cheese mixture and pour boiling water into the outer dish so that it reaches halfway up the height of the springform pan. Bake in a preheated oven for 50–60 minutes at 160°C. The cheesecake is ready when the edges are set and the center gently wobbles when the pan is moved.
Turn off the oven and crack the door open for about 10 minutes, allowing the cheesecake to slowly regain temperature. Then remove the cheesecake from the water bath and set it on a rack to cool completely (about 1–2 hours). After cooling, place it in the refrigerator for at least 6 hours, preferably overnight — this way the structure will integrate and the flavor will meld.
Prepare the topping: Place 80–100 g of dulce de leche in a saucepan with 30 ml of heavy cream and heat over low heat, stirring until a smooth, liquid topping forms. Let it cool for a few minutes, then spread it thinly over the chilled cheesecake to create an even layer. Finally, optionally sprinkle with 50 g of toasted pecans and grated lemon zest (5 g) — the zest will add freshness.
Remove the cheesecake from the springform pan by grabbing the paper at the bottom, transfer it to a board, and carefully separate the sides of the mold. When cutting, use a long, thin knife that you dip in hot water and dry before each cut — this will ensure smooth slices.
Mascarpone comes from Lombardy in Italy and was originally used for desserts and creams. The addition of dulce de leche is an inspired combination from Latin American sweets that merges Italian cream with Latin American caramel.
Serve well chilled so that the slices are stable. Serve a small portion for dessert with a side of black coffee or tea. For visual effect, sprinkle a little coarse sea salt on top just before serving.
Store in the refrigerator for up to 4 days in an airtight container. To avoid disturbing the topping, cover the cheesecake with a layer of plastic wrap (not directly touching the surface). You can also cut it into portions and freeze (for up to 1 month) — thaw in the refrigerator for a few hours.
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