Peanut Butter Dalgona Cheesecake

Cold Brew Base

1. Combine coarse ground coffee with room temperature water
2. Stir well and steep for 12 minutes for quick concentrate
3. Strain through fine mesh filter and set aside

Dalgona Foam

1. In mixing bowl, combine instant coffee, brown sugar, and hot water
2. Whip with hand mixer for 4-5 minutes until thick and fluffy
3. Mixture should hold stiff peaks and be light caramel colored

Cheesecake Base

1. In separate bowl, whisk softened cream cheese until smooth
2. Add peanut butter and mix until combined
3. Gradually add cold milk and vanilla, whisking until creamy
4. Stir in 2 tbsp of cold brew concentrate

Assembly

1. Sprinkle graham cracker crumbs in bottom of tall glass
2. Pour cheesecake mixture over crumbs
3. Add ice cubes
4. Generously spoon dalgona foam on top
5. Garnish with more graham cracker crumbs and chopped peanuts
6. Serve with spoon and straw

Cheesecake Success Tips:

• Ensure cream cheese is fully softened for smooth mixing
• Whip dalgona until very thick - patience is key!
• Use room temperature ingredients for better blending
• Make graham cracker crumbs by crushing crackers in sealed bag
• Chill glass beforehand for best presentation
• Extra dalgona foam keeps in fridge for 2-3 days