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Chocolate cheesecake & Espresso Macchiato
20
min
For
6 person(s)
Difficulty
Medium

Chocolate cheesecake & Espresso Macchiato

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

Tags

Ingredients

  • For the biscuit base
  • 100 g / 3.5 oz of sugar
  • 200 g / 7 oz of flour
  • 120 g / 4 oz of butter
  • tablespoon of cream
  • tablespoon of cinnamon
  • teaspoon of ground vanilla
  • Cheesecake filling
  • 600 g / 19.5 oz of cheese
  • 180 g / 6 oz of sugar
  • teaspoon of ground vanilla
  • teaspoon of cocoa powder
  • eggs
  • 125 g / 4 oz of chocolate
  • 50 g / 2 oz of single cream
  • Latte Macchiato
  • capsule of Ristretto Grand Cru
  • teaspoon of milk froth

Materials

  • Espresso Cup (80 ml / 3 oz)
  • Oven
  • Mixer
  • Springform (28 cm / 11 in)
  • Aeroccino milk frother or your Nespresso machine's steam nozzle or the Lattissima +
  • Greasepaper
  • wooden skewer
  • pan

Preparation

  • 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 breadcrumb 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 "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 / 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

Advised Grands crus

Ristretto
INTENSITY : 10
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