Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake
Indulge in this decadent Espresso-Infused Biscuit and Cream Cheese Cake, featuring layers of espresso-soaked biscuits and creamy cheese blend, topped with a smooth chocolate ganache. Perfect for special occasions, this luxurious dessert combines rich coffee flavor and velvety creaminess.
- Prep Time: 25 minutes
- Cook Time: None
- Total Time: 3 hours + refrigeration
- Yield: Serves 8-10
- Category: Dessert
- Method: No-bake
- Cuisine: European
- Diet: Vegetarian
Ingredients
- Layer of Biscuits:
- 500 grams Petit-Beurre biscuits
- Creamy Cheese Blend:
- 250 grams 15% fat cream cheese
- 500 milliliters 38% fat whipping cream
- 1/3 cup icing sugar
- 1/4 cup vanilla custard mix
- Espresso Dip:
- 2 cups milk
- Espresso extract or 2 tsp instant coffee diluted in water
- Silky Ganache Cover:
- 100 grams semi-sweet chocolate
- 100 grams milk chocolate
- 200 milliliters 38% fat whipping cream
Instructions
- Cream Cheese Filling: Mix cream cheese, whipping cream, icing sugar, and vanilla custard mix until creamy and firm.
- Biscuit Arrangement: Mix milk and espresso/coffee. Briefly dip each Petit-Beurre biscuit in the mixture, then arrange them in a 35×23 cm rectangular baking dish.
- Assembling Layers: Spread half of the cream cheese mixture over the biscuits, add two more layers of espresso-dipped biscuits, and top with the remaining cream cheese mixture. Smooth the surface.
- Ganache Preparation: Finely chop the semi-sweet and milk chocolate. Heat whipping cream to a boil, pour over chocolate, and stir to create a smooth ganache.
- Final Assembly: Pour ganache over the cake layers and refrigerate for at least 3 hours.
Notes
- Refrigerate for a minimum of 3 hours to set the cake.
- The richness of the ganache pairs perfectly with the coffee flavor.
