Cheesecake & Cappuccino Cheesecake & Cappuccino A wholesome alternative to a scrumptious dessert, lusciously rich and velvety. 3.03

Cheesecake & Cappuccino

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 breadcrumb texture
  • Spread the mixture into a greased springform baking tin (28 cm), 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 ricotta cheese and sugar
  • Add the gelatine 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 ), in the Cappuccino cup
  • Serve the Cheesecake with the espressos

Machines for this recipe

DeLonghi CitiZ&milk EN265 Limousine Black
DeLonghi Pixie Carmine
DeLonghi Pixie EN125 Electric Aluminium
Nespresso Pixie C60 Electric Red
Nespresso Pixie C60 Electric Titan
Lattissima+ Ice Silver
Lattissima+ Passion Red
Lattissima+ Silky White
Delonghi U - Black
Nespresso U - White

Accessories for this recipe

Ritual Cappuccino


PT30M10 min (+5 min baking time), 1 night in the fridge
Cappuccino Cup (6 x 170 ml)
1 Oven
1 Mixer
1 Springform baking tin (28 cm)
Greaseproof paper
1 saucepan


For the biscuit base

  • 100 g of sugar
  • 200 g of flour
  • 120 g of butter
  • 1 tablespoon of cream
  • 1 tablespoon of cinnamon
  • 1 teaspoon of ground vanilla

Cheese filling

  • 400 g of cream cheese
  • 200 g of fromage blanc/quark
  • 150 g of cane sugar
  • 200 ml of whipping cream
  • 5 sheets of gelatine
  • Juice of a large orange
  • 125 g of redcurrants
  • 30 g of sugar
  • 100 ml of water


  • 1 capsule of Rosabaya de Colombia Grand Cru
<em>Rosabaya <small>de Colombia</small></em>
Rosabaya de Colombia
Intensity : 6