Coffee Cheesecake & Latte Macchiato
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:
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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