Frozen Espresso Cheesecake
Recipe information
Yield
Makes one 10 x 5-inch cake; serves 10
Ingredients
Preparation
Step 1
Stir together the cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.
Step 2
Put the egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer. Set the bowl over a pan of simmering water; whisk until thick, about 2 minutes. Transfer the bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes. Stir in the mascarpone and vanilla by hand until smooth. Stir in the torrone; set aside.
Step 3
Beat the cream with the remaining 3 tablespoons sugar in a clean mixing bowl until soft peaks form. Fold the whipped cream with a rubber spatula into mascarpone mixture. Refrigerate.
Step 4
Line a 10 × 5 × 3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on the sides. Pour one-third of the mascarpone mixture into the lined pan; even the layer with an offset spatula. Evenly top with half of the crumb mixture; press the crumbs gently. Repeat to make a second layer of mascarpone mixture and crumbs. Top with the remaining mascarpone mixture. Loosely fold over the parchment and plastic wrap. Freeze at least 3 hours, or overnight.
Step 5
To serve, let the cake stand at room temperature 10 minutes. Set the loaf pan in a larger pan; pour cold water into the pan to reach three-quarters up the sides of the loaf pan. Let stand 10 seconds. Holding the parchment, lift out the cake. Invert onto a plate; peel off the plastic and parchment. Let stand 10 minutes more before serving.
