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Cheesecake & Cappuccino
6 person(s)

Cheesecake & Cappuccino

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


  • 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
  • Cheese filling
  • 400 g of cream cheese
  • 200 g of fromage blanc/quark
  • 150 g of cane sugar
  • 200 ml of whipping cream
  • sheets of gelatine
  • Juice of a large orange
  • 125 g of redcurrants
  • 30 g of sugar
  • 100 ml of water
  • Cappuccino
  • capsule of Rosabaya de Colombia Grand Cru


  • Cappuccino Cup (6 x 170 ml)
  • Oven
  • Mixer
  • Springform baking tin (28 cm)
  • Greaseproof paper
  • saucepan
  • Ritual Cappuccino


  • For the biscuit base:
  • Blend all the ingredients of the biscuit base until you obtain a coarse breadcrumb texture Spread the mixture into a greased springform baking tin (28 cm), 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 ricotta cheese and sugar Add the gelatine 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 ), in the Cappuccino cup Serve the Cheesecake with the espressos

Advised Grands crus

Rosabaya de Colombia

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