Coffee Regal Biscuit Cheesecake Mousse, Crunchy Meets Creamy Smoothness

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• 200 grams Marie Regal biscuits
• 80 grams unsalted butter, melted
• 2 tbsp instant coffee powder
• 3 tbsp hot water
• 250 grams cream cheese, room temperature
• 80 grams fine granulated sugar
• 250 ml cold liquid whipping cream
• 10 grams unflavored powdered gelatin
• 50 ml boiled water, for dissolving the gelatin
• 3 tbsp white sweetened condensed milk
• 1/2 tsp vanilla powder
• 1/4 tsp fine salt
• 50 grams Marie Regal biscuits for topping, roughly crushed
• 1 tsp coffee powder for topping

👩‍🍳 Instructions

1. 1 Crush 200 grams of Marie Regal biscuits using a food processor, or place them in a plastic bag and crush with a rolling pin until they become fine crumbs. Mix with the melted butter until evenly combined and the texture resembles wet sand.
2. 2 Pour the biscuit mixture into the bottom of an 18 cm (7-inch) springform pan or into individual serving glasses. Press down firmly with the back of a spoon or the base of a glass until even and compact, then chill in the fridge for 15 minutes to set.
3. 3 Dissolve the instant coffee powder in the hot water, stir until fully dissolved, and let it cool to lukewarm. Set aside.
4. 4 Dissolve the powdered gelatin in 50 ml of boiled water, stir well, then heat briefly over low heat while stirring until clear and free of lumps (do not let it boil). Remove from heat and let it cool to warm.
5. 5 Beat the cream cheese and fine granulated sugar with a mixer on medium speed for 2-3 minutes until smooth and lump-free. Add the coffee mixture, condensed milk, vanilla powder, and salt, then beat again until evenly combined and smooth.
6. 6 Pour the warm gelatin mixture into the cream cheese batter while continuing to mix with a mixer on low speed for 1 minute until fully combined. Set aside.
7. 7 In a separate bowl, whip the cold whipping cream with a mixer on high speed for 3-5 minutes until it forms soft peaks. Gradually fold the whipped cream into the cream cheese mixture, using a spatula to gently fold until combined and no white streaks remain.
8. 8 Pour the mousse mixture over the set biscuit base and smooth the surface with a spatula. Gently tap the pan on the table a few times to release any air bubbles.
9. 9 Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until the mousse is completely set and firm to the touch.
10. 10 Before serving, release the springform ring using the help of a warm knife. Sprinkle the top with crushed Marie Regal biscuits and a little coffee powder, then slice and serve chilled.

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📊 Nutrition Facts / serving

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