Ultimate

Coffee Creation A collection of espresso based ultimate recipes

10
min
For
6 person(s)
Difficulty
Medium

Cheesecake and Cappuccino

A wholesome alternative to a scrumptious dessert, lusciously rich and velvety.

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
  • Cheese filling
  • 400 g / 14 oz of cream cheese
  • 200 g / 7 oz of fromage blanc/quark
  • 150 g / 5 oz of cane sugar
  • 200 ml / 7 oz of whipping cream
  • sheets of gelatin
  • Juice of a large orange
  • 125 g / 4 oz of redcurrents
  • 30 g / 1 oz of sugar
  • 100 ml / 3.5 oz of water
  • Cappuccino
  • capsule of Rosabaya de Colombia Grand Cru

Materials

  • Cappuccino Cup (6 x 170 ml/6 oz)
  • Oven
  • Mixer
  • Springform (28 cm / 11 in)
  • Greaseproof paper
  • saucepan
  • Ritual Cappuccino

Preparation

  • For the biscuit base:
  • Blend all the ingredients of the biscuit base until you obtain a coarse breadcrum texture
  • Spread the mixture into a greased springform baking tin (28 cm / 11 in), lined with greaseproof paper
  • Bake between 15 and 20 minutes
For the cheesecake filling:
  • Soak the sheets of gelatin in cold water to soften it
  • Heat the orange juice in a saucepan
  • Remove from the heat and add the gelatine
  • Mix the cream cheese the fromage blanc and sugar
  • Add the gelatin mixture
  • Add the whipped cream
  • Pour into the biscuit base
  • Leave to cool in the fridge overnight
  • For the cheesecake topping: Boil the redcurrants and sugar for 5 minutes in a saucepan
  • Drain
  • Remove the cheesecake from the tin and spread the topping into it
  • Prepare the Rosabaya de Colombia Grand Cru in espresso (40 ml / 15 oz), in the Cappuccino cup
  • Serve the Cheesecake with the espressos

Advised Grands crus

Rosabaya de Colombia
INTENSITY : 6

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