Cappuccino Cheesecake Christmas Candy Cane Cookies

Preparation time
25 min
Cooking time

60 min

Resting place
in the fridge
Rest time




How to prepare: Cappuccino cheesecake

Preparation of Cappuccino Cheesecake - Phase 1

Preparation of Cappuccino Cheesecake - Phase 1

To prepare the cappuccino cheesecake, start from the base: pulverize the biscuits in the mixer, add the melted butter and operate the appliance again for the time that is enough to mix the two ingredients well. Transfer the mixture thus obtained into a 22 cm diameter springform pan with high sides. Level well with the back of a spoon, without pressing too hard, until you get a uniform base. Place in the refrigerator while you proceed with the rest of the recipe.

Preparation of Cappuccino Cheesecake - Phase 2

Preparation of Cappuccino Cheesecake - Phase 2

Now dedicate yourself to the preparation of the filling: in a bowl, work the fresh cheese together with the granulated sugar in a bowl with an electric mixer, until you obtain a homogeneous mixture. Then add the eggs and mix them perfectly.

Preparation of Cappuccino Cheesecake - Step 3

Making Cappuccino Cheesecake - Step 3

Finally add the coffee at room temperature and stir. Then pour the mixture obtained on the biscuit base, level and bake in a preheated oven at 180 ° for about 50 minutes – 1 hour. The cheesecake will be ready when the filling appears congealed at the edges and still a little shaky in the center.

Making Cappuccino Cheesecake - Step 4

Making Cappuccino Cheesecake - Step 4

Remove from the oven and allow to cool completely, then place in the refrigerator for at least 3 hours. Just before serving the cake, whip the whipped cream with the icing sugar and transfer it to a sac-a-poche. Turn out the cappuccino cheesecake, decorate it with cream composing a motif of concentric circles. Sprinkle with bitter cocoa and serve.


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