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Cup'n'Cake

Cheesecake, made from a biscuit base and topped with an unbelievable variety of cream cheese toppings, is the signature dessert of New York. A perfect match with coffee, the city's official brain fuel. So begins a day in the life of these old sweethearts...


BISCUIT BASE FOR CHEESECAKE



SERVES 6 to 8, PREPARATION TIME 10 min COOKING TIME 15-20 min



Pre-heat the oven to 180 °C (gas mark 6). Place 100 g (3½ oz) sugar, 200 g (7 oz) plain flour, 120 g (4 oz) butter, 1 tablespoon of crème fraîche, 1 tablespoon of cinnamon, 1 teaspoon of ground vanilla and 2 pinches of salt in a food processor. Blend until you obtain a coarse breadcrumb texture. Spread the mixture into a greased springform baking tin (28 cm), lined with grease-proof paper and bake for 15-20 min. Allow to stand then pour on the cream-cheese mixture and follow the recipe instructions. For the gluten-free cheesecake, replace the flour with 200 g (7 oz) of gluten-free flour.




COFFEE CHEESECAKE & LATTE MACCHIATO



PREPARATION TIME: 20 min - COOKING TIME: 40 min - CHILLING TIME: overnight



BISCUIT BASE +

400 g (14 oz) cream cheese – 250 g (9 oz) mascarpone – 4 eggs – 180 g (6½ oz) sugar – 1 tablespoon of plain flour – 1 tablespoon of vanilla essence – 2 Arpeggio capsules (2 x 40 ml).

For 1 latte macchiato: 1 Arpeggio capsule (40 ml) – 150 ml (5 fl oz) chilled full-fat milk – 1 tablespoon of Chocolate Cookie syrup – mini-marshmallows.

Pre-heat the oven to 180 °C (gas mark 6). Put all the ingredients in a food processor to make the cream cheese filling. Blend until the cream is smooth. Pour onto the biscuit base and cook for 40 min. Allow to cool, then leave to set overnight in the fridge. Remove from the tin and serve. Pour the Chocolate Cookie syrup into a large glass then make a latte macchiato with the Arpeggio capsule. Sprinkle on the marshmallows.




CHOCOLATE CHEESECAKE & ESPRESSO MACCHIATO



PREPARATION TIME: 20 min - COOKING TIME: 40 min - CHILLING TIME: overnight



BISCUIT BASE +

600 g (21 oz) cream cheese – 180 g (6½ oz) sugar – 1 teaspoon ground vanilla – 1 tablespoon cocoa powder – 4 eggs – 125 g (4½ oz) chocolate (dark and milk) – 50 g (1¾ oz) single cream.

For 1 latte macchiato: 1 Ristretto capsule (40 ml) + 1 tablespoon of milk frothed.

Pre-heat the oven to 180 °C (gas mark 6). For the cream cheese filling, melt the chocolate and whipping cream in a bain-marie. Blend the remaining ingredients and add to the melted chocolate. The mixture should now be very smooth – pour onto the biscuit base and cook for 40 min. Leave to set in the fridge overnight. Remove from the tin and enjoy. For the Espresso macchiato, make the Ristretto. Top with the frothed milk, drawing the coffee in from the edges using a wooden skewer (as shown in the photo above).




RASPBERRIES & DECAFFEINATO



PREPARATION TIME: 20 min - COOKING TIME: 40 min - CHILLING TIME: Overnight



BISCUIT BASE +

600 g (21 oz) cream cheese – 180 g (6 ½ oz) sugar – 25 g (1 oz) plain flour – 200 ml (7 fl oz) whipping cream – 4 eggs – 1 teaspoon of vanilla essence – 250 g (9 oz) raspberries

For 1 Decaffeinato: 1 Decaffeinato capsule (40 ml).

Pre-heat the oven to 180 °C (gas mark 6). To make the cream cheese filling, put all the ingredients in a food processor with 200 g (7 oz) raspberries (put the remaining raspberries to one side). Blend until the cream is smooth. Pour onto the biscuit base and cook for 40 min. Allow to cool, then leave to set overnight in the fridge. Remove from the tin and serve with the extra raspberries. Serve with a Decaffeinato.




GLUTEN FREE & CAPPUCCINO ROSABAYA DE COLOMBIA



PREPARATION TIME: 10 min - COOKING TIME: 5 min - CHILLING TIME: overnight



BISCUIT BASE +

400 g (14 oz) cream cheese – 200 g (7 oz) fromage blanc -150 g (5 oz) Demerara sugar – 200 ml (7 fl oz) whipping cream – 5 sheets of gelatine – juice of 1 large orange – 125 g (4½ oz) redcurrants – 30 g (1 oz) sugar – 100 ml (3½ fl oz) water.

For 1 cappuccino: 1 capsule of Rosabaya de Colombia (40 ml).

For the cream cheese filling, soak the gelatine in cold water to soften it. Heat the orange juice, remove from the heat and add the gelatine (drained). Mix the cream cheese, fromage blanc and sugar, and add the gelatine mixture. Add the whipped cream. Pour onto the biscuit base. Leave to set in the fridge overnight. For the cheesecake topping, boil the redcurrants and sugar for 5 min, then drain. Remove the cheesecake from the tin and spread the topping onto it. Serve with a Rosabaya de Colombia.




LIME CHEESECAKE & FROZEN ESPRESSO



PREPARATION TIME: 10 min - COOKING TIME: 40 min - CHILLING TIME: overnight



BISCUIT BASE +

500 g (14 oz) ricotta – 200 g (7 oz) cream cheese – 160 g (5½ oz) sugar – juice of 1 lime – 1 teaspoon of vanilla essence – 4 eggs – 200 ml (7 fl oz) whipping cream – 1 tablespoon of plain flour.

For 1 frozen Espresso: 1 Cosi capsule (40 ml) – 3 tablespoons of crushed ice – 1 tablespoon of caramel syrup.

Pre-heat the oven to 180 °C (gas mark 6). Put all the ingredients in a food processor to make the cream cheese mixture. Blend until the cream is smooth. Pour onto the biscuit base and bake for 40 min. Leave to set in the fridge overnight. Remove the cheesecake from the tin. Serve with a Frozen Espresso: pour the caramel syrup into a glass, then add the crushed ice. Add the Cosi and stir.




NYC-STYLE, VANILLA MILKSHAKE & VOLLUTO



PREPARATION TIME: 20 min COOKING TIME: 40 min CHILLING TIME: Overnight



BISCUIT BASE +

600 g (21 oz) cream cheese – 180 g (6½ oz) sugar – 25 g (1 oz) plain flour – 200 ml (7 fl oz) whipping cream – 4 eggs – 1 teaspoon of vanilla essence.

For 1 milkshake: 1 Volluto capsule (40 ml) – 1 scoop of vanilla ice cream – half a banana – 150 ml (5 fl oz) milk.

Pre-heat the oven to 180 °C (gas mark 6). For the cream cheese filling, put all the ingredients in a food processor and mix until the cream is smooth. Pour onto the biscuit base and cook for 40 min. Allow to cool, then leave to set overnight in the fridge. Remove from the tin and enjoy. For the milkshake, first make the Volluto. Mix in the other ingredients using a blender. Serve in a large glass.




Production: Marie Leteuré - Stylist: Élodie Rambaud - Photography: Jérôme Bilic



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