New This Month

Frozen Espresso Cheesecake

This novel frozen variation on cheesecake uses mascarpone cheese. It's flavored with coffee and chocolate cookies, and studded with nuggets of torrone, an Italian nougat candy made of egg whites, nuts, and honey.

  • Servings: 10
  • Yield: Makes one 10-by-5-inch cake

Source: Martha Stewart Living, May 2004


  • 1 1/2 cups finely ground chocolate wafer cookies (8 ounces; about 35 cookies)
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup plus 2 tablespoons sugar
  • 4 large egg yolks, room temperature
  • 4 1/2 teaspoons good-quality instant espresso powder (such as Medaglia d'Oro)
  • Pinch of salt
  • 1 1/2 pounds mascarpone cheese, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 12 ounces hard torrone (Italian nougat), cut into 1/4-inch pieces
  • 1/2 cup heavy cream, chilled


  1. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl; set aside.

  2. Put egg yolks, 1/4 cup sugar, the espresso, and salt in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk until thick, about 2 minutes. Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium speed 2 minutes. Stir in mascarpone and vanilla by hand until smooth. Stir in torrone; set aside.

  3. Beat cream with 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.

  4. Line a 10-by-5-by-3-inch loaf pan with plastic wrap and parchment paper, leaving an overhang on sides. Pour one-third of mascarpone mixture into lined pan; even layer with an offset spatula. Evenly top with half of the crumb mixture; press crumbs gently. Repeat to make a second layer of mascarpone mixture and crumbs. Top with remaining mascarpone mixture. Loosely fold over parchment and plastic wrap. Freeze 3 hours or overnight.

  5. To serve, let cake stand at room temperature 10 minutes. Set loaf pan in a larger pan; pour cold water into pan to reach three-quarters up sides of loaf pan. Let stand 10 seconds. Holding parchment, lift out cake. Invert onto a plate; peel off plastic and parchment. Let stand 10 minutes more before serving.

Cook's Notes

Store any leftover cake in the freezer; before serving, let soften slightly in the refrigerator for several minutes.


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