Chocolate cheesecake & Espresso Macchiato Chocolate cheesecake & Espresso Macchiato Dark and rich, with a dollop of foamy milk lightness cheesecake gives this Espresso Macchiato an additional thrill. 3.33

Chocolate cheesecake & Espresso Macchiato

Dark and rich, with a dollop of foamy milk lightness cheesecake gives this Espresso Macchiato an additional thrill.

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 / 11 in), 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 / 1,5 oz) directly over the frothed milk

Using the Lattissima+ machine :

  • push the one button.
  • Draw the coffee in from the edged using a wooden skewer.

Machines for this recipe

CITIZ & MILK KRUPS - Fire Engine Red
 
CITIZ & MILK KRUPS - Frosted Aluminium
 
Citiz & Milk Krups - Titan
 
CITIZ & MILK MAGIMIX - Limousine Black
 
CITIZ KRUPS - Fire Engine Red
 
CITIZ KRUPS - Titan
 
CITIZ MAGIMIX - Limousine Black
 
CITIZ MAGIMIX - Retro White
 
Citiz Single - Shanghai Tang
 
DeLonghi CitiZ EN165 60's White
 
DeLonghi CitiZ EN165 Limousine Black
 
DeLonghi CitiZ EN165 Silver Chrome
 
DeLonghi CitiZ&Co EN325 Limousine Black
 
DeLonghi CitiZ&milk EN265 Limousine Black
 
DeLonghi CitiZ&milk EN265 Silver Chrome
 
DeLonghi CitiZ&milk EN266 Creamy White
 
Nespresso CitiZ C110 Fire Engine Red
 
Nespresso CitiZ C110 Steel Grey
 
Nespresso CitiZ C110 Titan
 
Nespresso CitiZ&Co C130 Steel Grey
 
Nespresso CitiZ&Milk C120 Aluminium
 
Nespresso CitiZ&milk C120 Fire Engine Red
 
Nespresso CitiZ&milk C120 Titan
 
DeLonghi Pixie Carmine
 
DeLonghi Pixie EN125 Electric Aluminium
 
DeLonghi Pixie EN125 Electric Lime
 
DeLonghi Pixie EN125 Electric Steelblue
 
Nespresso Pixie Brown
 
Nespresso Pixie C60 Electric Indigo
 
Nespresso Pixie C60 Electric Red
 
Nespresso Pixie C60 Electric Titan
 
PIXIE KRUPS - Electric Titan
 
PIXIE KRUPS - Brown
 
PIXIE KRUPS - Electric Red
 
PIXIE MAGIMIX - Carmine
 
PIXIE MAGIMIX - Electric Aluminium
 
PIXIE MAGIMIX - Electric Lime
 
PIXIE MAGIMIX - Electric Steelblue
 
Delonghi Essenza Manual Grey (EN90GY)
 
ESSENZA KRUPS AUTOMATIC - earth
 
ESSENZA MAGIMIX AUTOMATIC - Sand
 
Nespresso Essenza C101 Titan
 
Nespresso Essenza Manual Black (C91BK)
 
Gran Maestria - Color: Platinum D520
 
Gran Maestria - Color: Titanium C520
 
GRAN MAESTRIA KRUPS - Titanium
 
GRAN MAESTRIA MAGIMIX - Platinum
 
MAESTRIA KRUPS – Rosso
 
MAESTRIA MAGIMIX - Crema
 
MAESTRIA – Color: Crema D500
 
MAESTRIA – Color: Rosso C500
 
DeLonghi Lattissima EN670 Black
 
DeLonghi Lattissima EN680 Chrome
 
Lattissima + DELONGHI - Ice Silver
 
Lattissima + DELONGHI - Midnight Blue
 
Lattissima + DELONGHI - Passion Red
 
Lattissima + DELONGHI - Silky White
 
Lattissima DELONGHI - Premium
 
Lattissima+ Ice Silver (EN520S)
 
Lattissima+ Midnight Blue (EN520BL)
 
Lattissima+ Passion Red (EN520R)
 
Lattissima+ Silky White (EN520W)
 

Accessories for this recipe

Pixie Espresso, Roma

Characteristic

Medium
Difficulty
Medium
Preparation
PT30M20 min (+40 min baking time)
Material
1 Espresso Cup (80 ml / 3 oz)
1 Oven
1 Mixer
1 Springform (28 cm / 11 in)
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 / 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

Cheesecake filling

  • 600 g / 19.5 oz of cheese
  • 180 g / 6 oz of sugar
  • 1 teaspoon of ground vanilla
  • 1 teaspoon of cacao powder
  • 4 eggs
  • 125 g / 4 oz of chocolate
  • 50 g / 2 oz of single cream

Latte Macchiato

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