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Chocolate cheesecake & Espresso Macchiato

Chocolate cheesecake & Espresso Macchiato

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Dark and rich, with a dollop of foamy milk lightness cheesecake gives this Espresso Macchiato an additional thrill.

Preparation (6 persons)

For the biscuit base:

  • Preheat the oven at 180°C/ 356 Fahrenheit.
  • Blend all the ingredients of the biscuit base 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:

  • Melt the chocolate and the single cream in a "bain-marie"
  • Blend the remaining ingredients and add to the melted chocolate. 
  • The mixture should now be very smooth.
  • Pour into the biscuit base and cook for 40 minutes.
  • Leave to cool in the fridge overnight.

For the Espresso 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 Ristretto Grand Cru (40 ml / 1,5 oz) directly over the frothed milk

Using the Lattissima+ machine :

  • push the one button.
  • Draw the coffee in from the edged using a wooden skewer.

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Accessories for this recipe

PIXIE Espresso, Roma
 
 

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Characteristic

Medium
Difficulty
Medium
Preparation
PT30M20 min (+40 min baking time)
Material
1 Espresso Cup (80 ml / 3 oz)
1 Oven
1 Mixer
1 Springform (28 cm / 11 in)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle or the Lattissima +
Greasepaper
1 wooden skewer
1 pan
Origin
USA

Ingredients

For the biscuit base

  • 100 g / 3.5 oz of sugar
  • 200 g / 7 oz of flour
  • 120 g / 4 oz of butter
  • 1 tablespoon of cream
  • 1 tablespoon of cinnamon
  • 1 teaspoon of ground vanilla

Cheesecake filling

  • 600 g / 19.5 oz of cheese
  • 180 g / 6 oz of sugar
  • 1 teaspoon of ground vanilla
  • 1 teaspoon of cacao powder
  • 4 eggs
  • 125 g / 4 oz of chocolate
  • 50 g / 2 oz of single cream

Latte Macchiato

  • 1 capsule of Ristretto Grand Cru
  • 1 teaspoon of milk froth
<em>Ristretto</em>
Ristretto
Intensity : 10
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