Coffee cheesecake & Latte Macchiato
Deep, dark and sinfully delicious, a dessert classic with rich aromatic intensity.
10 min
Intermedio
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- For the biscuit base
- 100 g / 3.2 oz of sugar
- 200 g / 6.5 oz of flour
- 120 g / 4 oz of butter
- tablespoon of cream
- tablespoon of cinnamon
- teaspoon of ground vanilla
- Cheese filling
- capsules of Arpeggio Grand Cru
- 400 g / 13 oz of cheese cream
- 250 g / 8 oz of mascarpone
- eggs
- 180 g / 6 oz of sugar
- tablespoon of flour
- tablespoon of vanilla
- Latte Macchiato
- capsule of Arpeggio Grand Cru
- 150 ml / 5 oz of milk
- tablespoon of chocolate cookie syrup
- marshmellows
- Oven
- Mixer/blender
- Tall Recipe Glass (350 ml/12 oz)
- Springform (28 cm / 11 in)
- Greaseproof paper
- Oven
- Mixer/blender
- Tall Recipe Glass (350 ml/12 oz)
- Springform (28 cm / 11 in)
- Greaseproof paper
- For the biscuit base:
- Blend all the ingredients until you obtain a coarse breadcrum texture
- Spread the mixture into a greased springform baking tin (28cm 11 in), lined with greaseproof paper
- Bake between 15 and 20 minutes
- Prepare the 2 Arpeggio Grand Crus in espresso (40 ml / 1
- 5 oz) Add them with all the ingredients in a mixer/blender
- Blend until the cream is smooth
- Pour into the biscuit base and cook for 40 minutes
- Allow to cool, then leave to set overnight in the fridge
- Pour the chocolate cookie syrup in a recipe glass
- Using the Aeroccino milk frother or your Nespresso machine's steam nozzle : froth the milk
- Place the frothed milk into the glass
- Pour the Arpeggio Grand Cru (40 ml / 1,5 oz) directly over the frothed milk, Using the Lattissima+ machine : push the one button
Coffee cheesecake & Latte Macchiato
- 10 min
- Intermedio
- Oven
- Mixer/blender
- Tall Recipe Glass (350 ml/12 oz)
- Springform (28 cm / 11 in)
- Greaseproof paper
- For the biscuit base
- 100 g / 3.2 oz of sugar
- 200 g / 6.5 oz of flour
- 120 g / 4 oz of butter
- tablespoon of cream
- tablespoon of cinnamon
- teaspoon of ground vanilla
- Cheese filling
- capsules of Arpeggio Grand Cru
- 400 g / 13 oz of cheese cream
- 250 g / 8 oz of mascarpone
- eggs
- 180 g / 6 oz of sugar
- tablespoon of flour
- tablespoon of vanilla
- Latte Macchiato
- capsule of Arpeggio Grand Cru
- 150 ml / 5 oz of milk
- tablespoon of chocolate cookie syrup
- marshmellows
- For the biscuit base:
- Blend all the ingredients until you obtain a coarse breadcrum texture
- Spread the mixture into a greased springform baking tin (28cm 11 in), lined with greaseproof paper
- Bake between 15 and 20 minutes
- Prepare the 2 Arpeggio Grand Crus in espresso (40 ml / 1
- 5 oz) Add them with all the ingredients in a mixer/blender
- Blend until the cream is smooth
- Pour into the biscuit base and cook for 40 minutes
- Allow to cool, then leave to set overnight in the fridge
- Pour the chocolate cookie syrup in a recipe glass
- Using the Aeroccino milk frother or your Nespresso machine's steam nozzle : froth the milk
- Place the frothed milk into the glass
- Pour the Arpeggio Grand Cru (40 ml / 1,5 oz) directly over the frothed milk, Using the Lattissima+ machine : push the one button