Cheesecake & Cappuccino Cheesecake & Cappuccino A lusciously rich and velvety wholesome alternative to a scrumptious dessert. 3.06

Cheesecake & Cappuccino

A lusciously rich and velvety wholesome alternative to a scrumptious dessert.

Preparation (6 persons)

For the biscuit base:

  • Blend all the ingredients of the biscuit base until you obtain a coarse breadcrumb texture
  • Spread the mixture onto a greased springform baking tin (28 cm), lined with greaseproof paper
  • Bake between 15 and 20 minutes

For the cheesecake filling:

  • Soak the sheets of gelatin in cold water to soften it
  • Heat the orange juice in a saucepan.
  • Remove from the heat and add the gelatine
  • Mix the cream cheese, ricotta cheese and sugar
  • Add the gelatin mixture
  • Add the whipped cream
  • Pour into the biscuit base
  • Leave to cool in the fridge overnight
  • For the cheesecake topping:
  • Boil the redcurrants and sugar for 5 minutes in a saucepan
  • Drain
  • Remove the cheesecake from the tin and spread the topping into it
  • Prepare the Rosabaya de Colombia Grand Cru (40 ml), in the Cappuccino cup.
  • Serve the Cheesecake with the espressos

Machines for this recipe

DeLonghi CitiZ EN165 Limousine Black
DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Titan
Lattissima+ Ice Silver (EN520S)
Lattissima+ Silky White (EN520W)
Delonghi U - Black

Accessories for this recipe

Ritual Cappuccino

Characteristic

Medium
Difficulty
Medium
Preparation
PT30M10 min (+5 min baking time), 1 night in the fridge
Material
Cappuccino Cup (6 x 170 ml)
1 Oven
1 Mixer
1 Springform baking tin (28 cm)
Greaseproof paper
1 saucepan
Origin
USA

Ingredients

For the biscuit base

  • 100 g of sugar
  • 200 g of flour
  • 120 g of butter
  • 1 tablespoon of cream
  • 1 tablespoon of cinnamon
  • 1 teaspoon of ground vanilla

Cheese filling

  • 400 g of cream cheese
  • 200 g of ricotta cheese
  • 150 g cane sugar
  • 200 ml of whipping cream
  • 5 sheets of gelatin
  • Juice of a large orange
  • 125 g of redcurrents
  • 30 g of sugar
  • 100 ml of water

Cappuccino

  • 1 capsule of Rosabaya de Colombia Grand Cru
<em>Rosabaya <small>de Colombia</small></em>
Rosabaya de Colombia
Intensity : 6