Raspberry Mousse Cheesecake with Coffee Caviar
By: RaChelle H. - North Logan, UT - 2017 Recipe Contest Submission
"These ingredients paired with the subtle raspberry almond coffee flavor in this dessert is sure to impress at any potluck."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Raspberry Almond Coffee 8 oz. Ground
- 3 oz. (1/4 cup plus 3 tbsp) hot Door County Raspberry Almond Coffee
- 2-3 cups vegetable oil
- 2 (1/4 oz) packages powdered gelatin (or 4 teaspoons)
- 3 tablespoons cold water
- 30 spiced gingerbread cookies such as Biscoff
- ½ cup melted unsalted butter
Raspberry Cheesecake Layer:
- 8 oz. cream cheese-softened
- ½ cup softened unsalted butter
- 1 cup powdered sugar
- 1 ¼ cup whipped cream
- 1 1/3 cup raspberries
Raspberry Gelatin Layer:
- 3 oz. raspberry flavored gelatin (like Jello)
- ½ cup boiling Door County Raspberry Almond Coffee strongly brewed*
- 1 cup plain Greek yogurt
- 4 cups whipped cream
- 2-3 cups whipped cream
- 1/4 cup Door County Raspberry Almond Coffee cold brewed (1:6 parts or in other words 1 tbsp coffee diluted in 6 tbsp water for 24 hours, strained) or strong brewed (*use ½ the normal amount of water)
1. Place vegetable oil in a glass bowl and chill over night in the back of fridge or the coldest part of fridge
2. Mix gelatin and water in a small bowl. Add hot coffee and stir until dissolved, breaking up gelatin with the spoon. Transfer to a squeeze bottle. Let cool to almost room temperature (or it will not work properly).
3. Take oil out of fridge and squeeze a few drops of coffee mixture at a time into oil. The drop should sit on top for a second and then sink. Continue adding drops until half the mixture is used. Strain out the caviar. Cool oil again if needed. And repeat with the remaining coffee mixture. Store in air tight container and set aside.
4. Preheat oven to 375°F. To make the crust, grind up cookies in a food processor to make fine crumbs. Pulse in butter. Press mixture into a 9” non-stick spring formed pan. Bake for 7 minutes. Cool.
5. In a medium bowl cream together butter, cream cheese, and powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Fold in raspberries and spread the mixture over crust. Place in the fridge.
6. In a large bowl place raspberry gelatin, add ½ cup boiling coffee and stir to dissolve completely. Whisk in yogurt until combined. Add 4 cups whipped cream and mix until incorporated. Pour the mixture over cream cheese layer and smooth the top.
7. Refrigerate for 2-3 hours until set.
8. Add coffee to 2 cups whipped cream and spread on top.
9. Refrigerate for at least 2 hours. When ready to serve, sprinkle desired amount of coffee caviar on top.