10-15 digestive biscuits
8 tablespoons butter
2 tablespoons brown sugar
2 tablespoons white sugar
3 tablespoons instant coffee
3 tablespoons brown sugar
3 tablespoons hot water
For CHEESE FILLING:
1 cup cream cheese at room temperature (450 gms)
⅓ cup sour cream (80 g)
1 ¼ cups powdered sugar (150 g)
1 teaspoon vanilla
1 ½ cups heavy whipping cream (360 mL)
1 teaspoon lemon
2 tablespoons granulated sugar
Crush the digestive biscuits in the food processor until you get fine crumbs.
Transfer to a bowl, add the sugar, and mix, now add melted butter and mix.
Spread the prepared mix into a springform pan/ or any openable tin and flatten it up with a spoon and refrigerate for 15 minutes.
Now in a bowl beat cream cheese for 1 minute until fluffy, then add sour cream and sugar and beat well for another 2 minutes. Now add lemon zest and vanilla.
In a different bowl, beat the heavy whipping cream and icing sugar until you get stiff peaks.
For preparing the Algona, add the instant coffee, sugar, and water into a bowl and mix them with a spoon to well combine, now beat it with a hand mixer for about 3 minutes until it becomes creamy and soft peaks appear.
Now mix the whipped cream and the cream cheese by just carefully folding it together and make it more combined.
Now add the prepared Dalgona coffee as well to the mixture and fold the mix.
Add the mix to the tin where we arranged the crust and refrigerate for 6 hours.
Serve chilled and enjoy!
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