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🍰 Dalgona Cheesecake

568 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the cookies in a freezer bag and crush them thoroughly.
  2. 2. Melt the butter in a pot.
  3. 3. Mix the melted butter with the cookie crumbs.
  4. 4. Transfer the mixture into a springform pan.
  5. 5. Press the crust firmly into the bottom of the pan.
  6. 6. Place the pan in the refrigerator for a few minutes.
  7. 7. Soak the gelatin leaves in a bowl of cold water.
  8. 8. Rinse the lemon under hot water.
  9. 9. Finely grate about one teaspoon of the zest.
  10. 10. Cut the lemon in half.
  11. 11. Squeeze the juice from the lemon.
  12. 12. Whisk cream cheese, mascarpone, 80 grams of sugar, the lemon zest, and one tablespoon of lemon juice in a bowl.
  13. 13. Whip the cream in a tall container until stiff using a hand mixer.
  14. 14. Squeeze the soaked gelatin well.
  15. 15. Warm the gelatin in a pot over medium heat until it melts.
  16. 16. Stir one or two tablespoons of the cheese cream carefully into the liquid gelatin.
  17. 17. Pour the gelatin mixture into the remaining cheese cream.
  18. 18. Mix the masses well.
  19. 19. Gently fold the whipped cream into the cream mixture.
  20. 20. Distribute the filling evenly over the cookie base.
  21. 21. Place the cake in the refrigerator for at least three hours.
  22. 22. Bring water to a boil.
  23. 23. Mix the hot water in a bowl with coffee powder and six tablespoons of sugar.
  24. 24. Beat the mixture vigorously with a hand mixer for about five to eight minutes.
  25. 25. Sprinkle in cream stabilizer.
  26. 26. Continue stirring until the cream has the right consistency.
  27. 27. Distribute the Dalgona foam evenly over the cake.
  28. 28. Serve the Dalgona cheesecake immediately.

Nutrition per serving