Coffee cheesecake & Latte Macchiato Coffee cheesecake & Latte Macchiato Deep, dark and sinfully delicious, a dessert classic with rich aromatic intensity. 5

Coffee cheesecake & Latte Macchiato

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 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.

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

Ritual Recipe

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/12 oz)
1 Springform (28 cm / 11 in)
Greaseproof paper
Origin
USA

Ingredients

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
Intensity : 9
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