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Grands Crus

Ristretto
Intensité: 10

Arpeggio
Intensité: 9

Roma
Intensité: 8

Livanto
Intensité: 6

Capriccio
Intensité: 5

Volluto
Intensité: 4

Cosi
Intensité: 3

Indriya from India
Intensité: 10

Rosabaya de Colombia
Intensité: 6

Dulsão do Brasil
Intensité: 4

Fortissio Lungo
Intensité: 7

Vivalto Lungo
Intensité: 4

Linizio Lungo
Intensité: 4

Decaffeinato Lungo
Intensité: 3

Decaffeinato
Intensité: 2

Decaffeinato Intenso
Intensité: 7

Machine

U machine

Citiz

Pixie

Maestria

Lattissima

Essenza

Aeroccino

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Home / Recette / Coffee cheesecake & Latte Macchiato

Coffee cheesecake & Latte Macchiato

Coffee cheesecake & Latte Macchiato

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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

32.00 €

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Caractéristique

Medium

Difficulté
Moyen

Préparation
10 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