Coffee Panna Cotta Caramel Cheesecake

The creamy mixture, bursting with coffee flavor, is smooth and delicious with every bite. It blends the richness of coffee with the sweetness of caramel and cream, creating a comforting treat. And when the caramel cheesecake layer comes in, it adds a delicious sweet touch.

The chocolate sauce is the cherry on top – a special finish! It elevates the dessert from ordinary to extraordinary. Drizzled over, it enhances each spoonful, making the experience a celebration of flavors. This dessert isn't just a sweet ending to your meal; it's a journey of delicious tastes. So, go ahead and enjoy every mouthful of this delicious adventure.

Why You'll Love This Coffee Panna Cotta Recipe

Great Flavors: You'll love how the flavors come together in this dessert. The coffee in the Panna Cotta has a rich taste that goes really well with the sweet caramel cheesecake. Also, the chocolate sauce on top makes everything even better. Each spoonful gives you a mix of these tasty flavors, making it a treat that's both delicious and comforting.

Different Textures: You'll also enjoy the feel of this dessert. The Panna Cotta is super smooth, which is a nice contrast to the creamier cheesecake. Plus, the chocolate sauce adds a smooth and rich finish. This mix of textures makes every bite delicious and enjoyable, perfect if you like a dessert that's not just about taste but also how it feels when you eat it.

If you enjoy coffee desserts then we got you covered with our Quick Coffee Ice Cream cups or our Mini Tiramisu Cheesecakes!

Ingredients In My Coffee Panna Cotta Caramel Cheesecake

Coffee Panna Cotta:

• Heavy Cream: The main component, providing a rich and creamy base.
• Milk: Adds liquidity and softens the richness of the cream.
• Sugar: Sweetens the dessert and offsets the coffee's bitterness.
• Instant Coffee Granules: Infuses the mixture with a robust coffee flavor.
• Gelatine: Acts as a setting agent to give the panna cotta its firm yet tender structure.
• Water: Used to bloom the gelatine, ensuring it integrates smoothly into the mixture.

Caramel Cheesecake:

• Cream Cheese: The foundational ingredient, offering a creamy texture and a hint of tanginess.
• Caster Sugar: Sweetens the mixture and blends well due to its fine texture.
• Heavy Cream: Contributes to the richness and creates a smooth consistency.
• Caramel: Adds a deep, sweet, and slightly buttery flavor.
• Salt: Enhances and balances the overall flavors.
• Gelatine: Helps the cheesecake set and maintain its shape.
• Hot Boiled Water: Dissolves the gelatine for a smooth incorporation into the cheesecake.

Chocolate Sauce:

• Dark Chocolate: The primary ingredient, providing a deep and rich chocolate flavor.
• Heavy Cream: Combines with the chocolate to form a smooth, rich sauce.

Garnish:

• Cocoa Powder or Chocolate Powder: Used for dusting on the finished dessert, offering an extra layer of chocolate flavor and an elegant presentation.

How To Make My Coffee Panna Cotta Recipe

Coffee Panna Cotta:

Bloom the Gelatine: In a small bowl, sprinkle the gelatine over cold water and stir. Set it aside, allowing the gelatine to absorb the water and swell, usually taking about 5-10 minutes.

Warm the Cream Mixture: Pour the cream and milk into a saucepan. Heat the mixture over medium heat, stirring constantly to prevent scalding. Once small bubbles begin to form around the edges, and the mixture is hot (but not boiling), remove the pan from the heat.

Dissolve the Coffee: Add the coffee granules to the hot cream mixture. Stir until the granules are completely dissolved and the mixture is uniform.

Incorporate the Gelatine: Add the bloomed gelatine to the hot cream-coffee mixture. Stir thoroughly until the gelatine is fully dissolved and the mixture is smooth.

Strain and Set: Pour the mixture through a fine mesh strainer into a large jug or bowl to remove any lumps or undissolved gelatine. Allow the mixture to cool for about 15 minutes. Then, pour the mixture into individual dessert cups. Place the cups in the refrigerator to set, which typically takes at least 4 hours or overnight.

Caramel Cheesecake:

Prepare the Gelatine: In a small bowl set over a hot water bath, combine the gelatine with hot water, stirring until the gelatine dissolves completely. Keep it over the warm water to prevent it from setting.

Cream the Cheese and Sugar: In a mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and free of lumps.

Add Caramel and Salt: Incorporate the caramel and a pinch of salt into the cream cheese mixture, continuing to mix until everything is well combined.

Whip in the Cream: Gradually pour the cream into the mixture while continuously mixing. As the mixture starts to thicken, slowly add the dissolved gelatine, ensuring it's thoroughly combined.

Mould and Freeze: Transfer the cheesecake mixture into a piping bag fitted with a plain nozzle. Pipe the mixture into silicone quenelle moulds. Smooth over the top of the silicone quenelle mould with an angles spatula. Cover with cling film and place in the freezer, ideally overnight, to set and harden.

Chocolate Sauce:

Prepare the Sauce: Break the chocolate into small pieces and place in a bowl. Heat the cream until it's hot but not boiling, then pour it over the chocolate. Let it sit for a minute to allow the chocolate to melt, then stir the mixture until it's smooth and glossy. If there are any lumps, a brief stint in the microwave (about 20 seconds) followed by stirring can help achieve a smooth texture.

Assembly:

Layer the Chocolate Sauce: Once the panna cotta has set, take the cups out of the fridge. Pour enough chocolate sauce over each panna cotta to cover the surface. Return the cups to the fridge to allow the chocolate sauce to set, usually about 20 minutes.

Add the Cheesecake Quenelles: Take the cheesecake quenelles out of the freezer. Unmold each one carefully and place one on top of each panna cotta cup.

Final Dusting: Lightly sprinkle cocoa or chocolate powder over the assembled desserts for a finished look.

Thaw and Serve: Allow the desserts to sit in the refrigerator for about an hour before serving. This ensures that the quenelles soften slightly, offering the perfect texture to complement the panna cotta.

My Top Tip

The most important thing to remember when making this recipe is to get the gelatine just right. Gelatine is what makes your Coffee Panna Cotta recipe and Caramel Cheesecake firm up properly. Here's how you can nail it:

Let the Gelatine Soak: First, make sure to soak the gelatine in cold water. It should absorb the water and puff up. This step helps it mix into your dessert smoothly, without any lumps.

Watch the Temperature: When you're mixing the gelatine into your dessert, the dessert mixture should be warm, but not too hot. If it's boiling, it can mess up the gelatine’s ability to set. And if it's too cool, the gelatine might start getting firm before you've mixed it in properly.

Stir it in Well: Mix the gelatine into your dessert gently but thoroughly. You want to make sure it's completely dissolved so that your dessert sets evenly and doesn’t have any hard bits.

By keeping an eye on these gelatine tips, you'll make sure that your panna cotta and cheesecake come out with the perfect texture every time. Happy cooking!

Substitutions

If you need to substitute some ingredients in this coffee panna cotta recipe due to dietary restrictions, preferences, or availability, here are some suggestions:

Whipping Cream/Heavy Cream:

Dairy-free Alternative: You can use full-fat coconut milk or coconut cream as a substitute. They're great for a dairy-free version and will still give you a rich, creamy texture.

Milk:

Dairy-free/Lactose-free Alternative: Almond milk, soy milk, or oat milk can be used. These will alter the flavor slightly but should still provide a good texture.

Sugar:

Alternative Sweeteners: If you're avoiding refined sugar, consider using honey, maple syrup, or agave nectar. Keep in mind the liquid sweeteners may slightly alter the texture, so you may need to adjust the quantity.

Instant Coffee Granules:

Alternative: If you prefer a different flavor, you could use finely ground espresso or even a chai tea concentrate for a chai-flavored panna cotta.

Gelatine:

Vegetarian/Vegan Alternative: Agar-agar is a great plant-based substitute for gelatine. It's derived from seaweed and sets similarly to gelatine but you'll need to check the package for the correct substitution ratio as it sets more firmly. You can find a detailed description of how to use agar agar in my Caramel Chocolate Panna Cotta Recipe.

Cream Cheese:

Dairy-free Alternative: There are many non-dairy cream cheese alternatives available made from soy, nuts, or coconut. The texture and flavor may vary slightly from traditional cream cheese.

Caramel:

Homemade Alternative: If you prefer homemade or need a dairy-free version, you can make your own caramel using sugar and coconut cream.

Dark Chocolate:

Dietary Preferences: If you're avoiding dairy, ensure to choose a dark chocolate that is dairy-free. For a less intense flavor, you can use milk chocolate, but this will be sweeter.

Cocoa or Chocolate Powder:

Alternative: If you don't have these on hand, grated chocolate or a sprinkle of powdered sugar can also work for a decorative finish.

Remember, when making substitutions, the taste and texture of the final product may vary from the original recipe. It’s often a good idea to do a small test batch to ensure the result meets your expectations.

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