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:
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.
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