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Latte Macchiato & Coffee Cheesecake

Latte Macchiato & Coffee Cheesecake

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Deep, dark and sinfully delicious, a dessert classic with rich aromatic intensity.

Preparation (6 persons)

For the biscuit base:

  • Blend all the ingredients until you obtain a coarse breadcrumb 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:

  • Prepare the 2 Arpeggio Grand Crus (40 ml)
  • 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

For the Latte Macchiato:

  • Pour the chocolate cookie syrup in a recipe glass

To make the Latte 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 Arpeggio Grand Cru (40 ml) directly over the frothed milk
  • Finish with some marshmallows on top of the espressos

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Ritual Recipe
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Characteristic

Medium
Difficulty
Medium
Preparation
PT30M10 min (+40 min baking time), 1 night in the fridge
Material
1 Oven
1 Mixer/blender
1 Tall Recipe Glass (350 ml)
1 Springform baking tin (28 cm)
Greaseproof paper
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

  • 2 capsules of Arpeggio Grand Cru
  • 400 g of cheese cream
  • 250 g of mascarpone
  • 4 eggs
  • 180 g of sugar
  • 1 tablespoon of flour
  • 1 tablespoon of vanilla

Latte Macchiato

  • 1 capsule of Arpeggio Grand Cru
  • 150 ml of milk
  • 1 tablespoon of chocolate cookie syrup
  • marshmallows
<em>Arpeggio</em>
Arpeggio
Intensity : 9
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