The Dalgona Coffee has become a sensation on TikTok and Instagram while many of us are in lockdown or quarantine all over the world. Loads of images of the now-famous Korean coffee – a glass of milk, chilled with ice if preferred, topped with a frothy coffee concoction of equal parts instant coffee, sugar and warm water – has been shared over the last week or so.
Here in Cape Town, we are in one of the strictest lockdowns in the world. No exercise outside, no alcohol sales are amongst the measure and lockdown is due to end 16 April 2020. Work has dried up for freelancers like myself, so I have spent my time getting up to date with admin, creating many new images and still have time available to try internet trends like the Dalgona Coffee.
Inspiration struck and after making the first coffee and I thought that it could make a great cheesecake served in a glass.
I whipped cream, sour cream and cream cheese with sugar and vanilla extract. Then bashed up Nuttikrust biscuits to form the first layer in a glass, topped with the whipped cream cheese mixture. I then made the coffee foam mixture with 3 tablespoons of instant coffee and spooned a dollop of the foam on top of each glass. A quick dusting of cocoa powder and the Dalgona Coffee Cheesecake was ready to enjoy.
The crunch of the caramelly oat biscuits and the creamy, tangy cheesecake mixture works well with the slightly bitter punch of coffee in the frothy top. The foam can’t stand for too long, so you can make the cheesecake portion in advance and add the coffee mixture just before serving. Use a small bowl as the coffee quantities are not that much and keep whipping the coffee mixture, easiest with an electrical beater. It might feel it’s not working but it will form a frothy meringue-like mixture after 5 minutes or so.
The world is going through the most uncertain time. Wishing everyone safety and health. Look after yourself and each other. May we come out the other side much stronger.
- 250 ml whipping cream
- 60 ml castor sugar
- 1 tsp vanilla extract
- 80 ml sour cream
- 250 g medium fat cream cheese
- 16 nuttikrust biscuits bashed to crumbs
- 45 ml instant coffee
- 45 ml sugar
- 45 ml warm water
- cocoa powder for dusting
- Whisk the cream, castor sugar and vanilla extract to soft peaks
- Add the sour cream and whip until just mixed
- Set the cream aside
- Place the cream cheese in a bowl and beat until smooth
- Add the cream and beat well until combined and smooth
- Place the biscuits on the bottom of 4 glasses (6 glasses if you want smaller portions)
- Spoon the cream cheese mixture on top
- In a small bowl, mix the coffee, sugar and water until the coffee is dissolved
- Whisk until stiff peaks, fluffy and meringue like. This will take about 5 minutes or more.
- Spoon the coffee mixture on top of the cream cheese in the glasses
- Dust with cocoa powder and serve
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