YIELD: 25–30 MINI TARTS / 1 (9-INCH) SPRINGFORM CHEESECAKE / 12 SERVINGS
2 (8-ounce) packages cream cheese, room temperature
¾ cup granulated sugar
1 tablespoon cake flour
Pinch salt
1 large whole egg, room temperature
1 large egg yolk, room temperature
2 teaspoons instant coffee or espresso
2 teaspoons boiling water
¼ cup sour cream, room temperature
½ teaspoon vanilla extract
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2 to 3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
2. In a separate medium mixing bowl, combine the sugar, cake flour, and salt. Stir until well combined.
3. Add the contents of the medium mixing bowl to the bowl of the stand mixer and beat on medium speed for 2 to 3 minutes. Scrape down the sides and bottom of the stand mixer bowl and continue beating on medium speed for 1 minute more, until the mixture is smooth and creamy.
4. Reduce the mixer speed to low. Slowly add first the whole egg and then the egg yolk to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1 to 2 minutes, until the mixture is fully incorporated.
5. In a small mixing bowl, combine the instant coffee and boiling water. Stir well, ensuring that the coffee is completely dissolved.
6. Add the contents of the small mixing bowl, the sour cream, and the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the mixture is smooth. Scrape down the sides and bottom of the bowl and beat on low speed for 1 minute more. The mixture should be well blended, but not overbeaten.