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Espresso Macchiato & Chocolate Cheesecake

Espresso Macchiato & Chocolate Cheesecake

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Dark and rich, with a dollop of foamy milk lightness.

Preparation (6 persons)

For the biscuit base:

  • Preheat the oven at 180°C/ 356 Fahrenheit.
  • Blend all the ingredients of the biscuit base until you obtain a coarse breadcrum texture.
  • Spread the mixture into a greased springform baking tin (28cm), lined with greaseproof paper
  • Bake between 15 and  20 minutes

For the cheesecake filling:

  • Melt the chocolate and the single cream in a "bain-marie"
  • Blend the remaining ingredients and add to the melted chocolate.
  • The mixture should now be very smooth
  • Pour into the biscuit base and cook for 40 minutes
  • Leave to cool in the fridge overnight

For the Espresso Macchiato:

Using the Aeroccino milk frother or your Nespresso machine's steam nozzle :

  • froth the milk
  • Place the frothed milk into the glass
  • Pour the Ristretto Grand Cru (40 ml) directly over the frothed milk

 

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Accessories for this recipe

Pixie Espresso, Roma
$ 40.00
 
 

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Characteristic

Medium
Difficulty
Medium
Preparation
PT30M20 min (+40 min baking time)
Material
1 Espresso Cup (80 ml)
1 Oven
1 Mixer
1 Springform baking tin (28 cm)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle or the Lattissima +
Greasepaper
1 wooden skewer
1 pan
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

Cheesecake filling

  • 600 g of cheese
  • 180 g of sugar
  • 1 teaspoon of ground vanilla
  • 1 teaspoon of cacao powder
  • 4 eggs
  • 125 g of chocolate
  • 50 g of single cream

Latte Macchiato

  • 1 capsule of Ristretto Grand Cru
  • 1 teaspoon of milk froth
<em>Ristretto</em>
Ristretto
Intensity : 10
More info
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