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Today's recipe is for a baked cheesecake with lots of coffee aroma.
The coffee beans are ground as much as drip coffee and the aroma is transferred to the heavy cream.

▷Ingredients (18 cm pound mold):
30 g coffee beans
200 ml heavy cream
80 g cane sugar
200 g cream cheese
100 g mascarpone cheese
2 whole eggs

▷How to make:
1. grind coffee beans to desired size. (We recommend a fine to medium grind, which is less bitter and more aromatic.)
2. Put the heavy cream, sugar, and coffee in a saucepan and heat to about 60°C. Remove from heat and allow the aroma to infuse.
3. Mix cream cheese, mascarpone cheese and sugar until smooth.
4. Add the whole eggs one at a time, mixing well each time.
5. Add the heavy cream from (2), straining to prevent coffee beans from getting into the mixture.
6. Pour the cheesecake batter into a pound cake pan lined with a cooking sheet and bake in a preheated oven at 230℃ for 18 to 23 minutes.
7. The cheesecake is done when the center of the cheesecake shakes. Remove the molds from the heat and refrigerate overnight.