There cappuccino cheesecake it’s a greedy recipe that will appeal to all coffee lovers (but not only). Featuring a base of chocolate chip cookies and a soft and creamy filling, with a voluptuous cream finish this cake is a perfect dessert on every occasion.
Ingrediants
- 230 g of cocoa biscuits
- 120 g of melted butter at room temperature
- 800 g of fresh spreadable cheese
- 4 eggs
FOR THE BASE:
FOR THE STUFFING:
- 160 g of granulated sugar
- 50 ml of mocha coffee
- 250 ml of fresh cream
- unsweetened cocoa powder
- 2 tablespoons of powdered sugar
TO DECORATE:
There cappuccino cheesecake is an exquisite dessert dedicated to all lovers of the greedy drink of the bar: coffee, frothed milk and bitter cocoa. Made with a base of chocolate cookies, a filling al cheese and coffee and a soft topping whipped Cream, recalls a real cappuccino.
It is a classic baked cheesecake, which is served cold after resting in the refrigerator for at least 3 hours (and if possible even better for a whole night). Fresh and creamy, the cappuccino cheesecake is also perfect as birthday cake. Variations on the theme, equally special, are the soft cappuccino cake made with sponge cake and the cappuccino tart with shortcrust pastry and a ghiotta cream and coffee ganache.
For all lovers of coffee desserts: here the collection of the best dessert recipes with coffee.
OTHER DELICIOUS RECIPES: Tiramisu cheesecake, Toblerone cheesecake, Chocolate cheesecake
How to prepare: Cappuccino cheesecake
- Execution
- average
- Preparation time
- 25 min
- Cooking time
-
60 min
- Resting place
- in the fridge
- Rest time
-
3h
- Portions
-
8
How to prepare: Cappuccino cheesecake
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.
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.
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.
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.
.
