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Coffee Cheesecake & Latte Macchiato

Coffee Cheesecake & Latte Macchiato

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Deep, dark and sinfully delicious, a dessert classic with a rich aromatic intensity.

Preparation (6 persons)

For the biscuit base:

  • Blend all the ingredients until you obtain a coarse breadcrumb texture
  • Spread the mixture into a greased springform baking tin (28cm), lined with greaseproof paper
  • Bake between 15 and 20 minutes.

For the cheesecake filling:

  • Prepare the 2 Arpeggio Grand Crus in espresso (40 ml)
  • 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) directly over the frothed milk,

Finish with some marshmallows on top of the espressos

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Ritual Recipe

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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)
1 Springform baking tin (28 cm)
Greaseproof paper
Origin
USA

Ingredients

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

  • 2 capsules of Arpeggio Grand Cru
  • 400 g of cheese cream
  • 250 g of mascarpone
  • 4 eggs
  • 180 g of sugar
  • 1 tablespoon of flour
  • 1 tablespoon of vanilla

Latte Macchiato

  • 1 capsule of Arpeggio Grand Cru
  • 150 ml of milk
  • 1 tablespoon of chocolate cookie syrup
  • marshmallows
<em>Arpeggio</em>
Arpeggio
Intensity : 9
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