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A wholesome alternative to a scrumptious dessert, lusciously rich and velvety.
Preparation (6 persons)
For the biscuit base:
- Blend all the ingredients of the biscuit base until you obtain a coarse breadcrum texture.
- Spread the mixture into a greased springform baking tin (28 cm / 11 in), 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 the fromage blanc 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 in espresso (40 ml / 1.5 oz), in the Cappuccino cup.
- Serve the Cheesecake with the espressos
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Characteristics
Difficulty
Medium
Medium
Preparation
10 min (+5 min baking time), 1 night in the fridge
10 min (+5 min baking time), 1 night in the fridge
Material
Cappuccino Cup (6 x 170 ml/6 oz)
1 Oven
1 Mixer
1 Springform (28 cm / 11 in)
Greaseproof paper
1 saucepan
Cappuccino Cup (6 x 170 ml/6 oz)
1 Oven
1 Mixer
1 Springform (28 cm / 11 in)
Greaseproof paper
1 saucepan
Origin
USA
USA
Ingredients
For the biscuit base
- 100 g / 3.5 oz of sugar
- 200 g / 7 oz of flour
- 120 g / 4 oz of butter
- 1 tablespoon of cream
- 1 tablespoon of cinnamon
- 1 teaspoon of ground vanilla
Cheese filling
- 400 g / 14 oz of cream cheese
- 200 g / 7 oz of fromage blanc/quark
- 150 g / 5 oz of cane sugar
- 200 ml / 7 oz of whipping cream
- 5 sheets of gelatin
- Juice of a large orange
- 125 g / 4 oz of redcurrents
- 30 g / 1 oz of sugar
- 100 ml / 3.5 oz of water
Cappuccino
- 1 capsule of Rosabaya de Colombia Grand Cru
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