Coffee cheesecake & Latte Macchiato Coffee cheesecake & Latte Macchiato Deep, dark and sinfully delicious, a dessert classic with rich aromatic intensity. 4.8

Coffee cheesecake & Latte Macchiato

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

Préparation (6 personnes)

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. 

For the cheesecake filling:

  • 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. 

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 / 1,5 oz) directly over the frothed milk,
  • Using the Lattissima+ machine : push the one button.

Finish with some marshmellows on top of the espressos.

Accessoires pour cette recette

Ritual Recipe

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Caractéristique

Medium
Difficulté
Moyen
Préparation
PT30M10 min (+40 min baking time), 1 night in the fridge
Matériel
1 Oven
1 Mixer/blender
1 Tall Recipe Glass (350 ml/12 oz)
1 Springform (28 cm / 11 in)
Greaseproof paper
Origine
États-Unis

Ingrédients

For the biscuit base

  • 100 g / 3.2 oz of sugar
  • 200 g / 6.5 oz of flour
  • 120 g / 4 oz 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 / 13 oz of cheese cream
  • 250 g / 8 oz of mascarpone
  • 4 eggs
  • 180 g / 6 oz of sugar
  • 1 tablespoon of flour
  • 1 tablespoon of vanilla

Latte Macchiato

  • 1 capsule of Arpeggio Grand Cru
  • 150 ml / 5 oz of milk
  • 1 tablespoon of chocolate cookie syrup
  • marshmellows
<em>Arpeggio</em>
Arpeggio
Intensité : 9
Commander