Espresso Macchiato & Chocolate Cheesecake

Espresso Macchiato & Chocolate Cheesecake

Dark and rich, with a dollop of foamy milk lightness.

  • For the biscuit base
  • 100 g of sugar
  • 200 g of flour
  • 120 g of butter
  • tablespoon of cream
  • tablespoon of cinnamon
  • teaspoon of ground vanilla
  • Cheesecake filling
  • 600 g of cheese
  • 180 g of sugar
  • teaspoon of ground vanilla
  • teaspoon of cacao powder
  • eggs
  • 125 g of chocolate
  • 50 g of single cream
  • Latte Macchiato
  • capsule of Ristretto Grand Cru
  • teaspoon of milk froth

  • Espresso Cup (80 ml)
  • Oven
  • Mixer
  • Springform baking tin (28 cm)
  • Aeroccino milk frother or your Nespresso machine's steam nozzle or the Lattissima +
  • Greasepaper
  • wooden skewer
  • pan
  • CitiZ Espresso
  • Premium Espresso, Gold Ring
  • Premium Espresso, Plantium Ring
  • Ritual Espresso
  • Ritual Espresso Spoon
  • Premium Espresso Cups
  • Glass Espresso Cup & Black Saucer
  • PIXIE Espresso, Ristretto

  • 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), lined with greaseproof paper Bake between 15 and 20 minutes
For the cheesecake filling:
  • Melt the chocolate and the single cream in a "bainmarie" 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) directly over the frothed milk