Cappuccino Cheesecake

This dessert is at least as good as a cup of warm Italian cappuccino. In fact, its even better!

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 150 g Breadcrumbs, dried

  • 250 g Sugar, white

  • 1 spoon Cocoa, powdered, unsweetened

  • 90 g Butter, unsalted

  • 1 pinch Salt, table

  • 675 g Cheese, creamy

  • 5 pieces Egg, fresh

  • 2 teaspoons Vanilla, extract, imitation

  • 360 ml Sweet cream

  • 2 spoons Coffee, espresso

  • 1 spoon Powdered sugar

  • pieces chocolate, dark

Steps

  1. Preheat the oven to 190 degrees Celsius. Melt the butter slowly in a cup over low heat. In a food processor, finely grind the cookies. Mix them with the melted butter, cocoa, 50 g of sugar, and a pinch of salt.

  2. Pour the cookie mixture into a round baking pan with a removable rim (25 cm in diameter) and press it firmly with your hands against the bottom and sides to create an evenly thick cookie base. Store the pan with the base in the refrigerator.

  3. In a large bowl, mix the cream cheese and the remaining sugar at low speed. Once you get a completely smooth mixture, gradually (one by one), mix in the eggs. Mix well each time you add an egg.

  4. Heat 120 ml of cream just enough to dissolve the coffee in it. Mix the coffee mixture along with the vanilla flavor into the egg mixture. It's important to mix slowly and stop mixing when you get a light and uniform creamy mixture.

  5. If the pan in which you will bake the cheesecake leaks, wrap the outside with one or two layers of aluminum foil. Pour the prepared filling onto the cooled cookie base. Gently shake the pan to evenly distribute the filling and smooth the top.

  6. Place the pan with the cake in the center of a larger, deep baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the cake pan. Carefully place both pans in the preheated oven and bake the cheesecake in the middle rack for 45 to 55 minutes. Test for doneness with a thin knife inserted into the filling - if it comes out clean, the cheesecake is baked.

  7. Remove the baked cheesecake along with the pan from the oven. Let it cool to room temperature, then refrigerate it overnight (or at least for 3-4 hours) to cool and set properly.

  8. Whip the remaining cream with powdered sugar until stiff. Carefully remove the cheesecake from the pan and serve it on a nice plate or platter. Decorate it with whipped cream and chocolate coffee beans. Cut the dessert into pieces of any size, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 325.65 kcal
  • Fat: 21.74 g
    • Saturated Fat: 11.8 g
  • Carbohydrates: 25.14 g
    • Sugars: 18.28 g
  • Protein: 6.09 g
  • Fiber: 0.45 g

Advice

If you dont have chocolate coffee beans, you can decorate the cheesecake with grated chocolate or cocoa.