Ultimate

Coffee Creation A collection of espresso based ultimate recipes

10
min
For
6 People
Difficulty
Medium

Coffee cheesecake & Latte Macchiato

Deep, dark and sinfully delicious, a dessert classic with rich aromatic intensity.

Tags

Ingredients

  • For the biscuit base
  • 100 g / 3.2 oz of sugar
  • 200 g / 6.5 oz of flour
  • 120 g / 4 oz of butter
  • tablespoon of cream
  • tablespoon of cinnamon
  • teaspoon of ground vanilla
  • Cheese filling
  • capsules of Arpeggio Grand Cru
  • 400 g / 13 oz of cheese cream
  • 250 g / 8 oz of mascarpone
  • eggs
  • 180 g / 6 oz of sugar
  • tablespoon of flour
  • tablespoon of vanilla
  • Latte Macchiato
  • capsule of Arpeggio Grand Cru
  • 150 ml / 5 oz of milk
  • tablespoon of chocolate cookie syrup
  • marshmallows

Materials

  • Oven
  • Mixer/blender
  • Tall Recipe Glass (350 ml/12 oz)
  • Springform tin (28 cm / 11 in)
  • Greaseproof paper

Preparation

  • For the biscuit base:
  • Blend all the ingredients 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:
  • Prepare the 2 Arpeggio Grand Crus in espresso (40 ml / 1
  • 5 oz) Add them with all the ingredients in a mixer/blender
  • Blend until the cream is smooth
  • Pour into the biscuit base and cook for 40 minutes
  • Allow to cool, then leave to set overnight in the fridge
For the Latte Macchiato:
  • Pour the chocolate cookie syrup in a recipe glass
To make the latte 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 Arpeggio Grand Cru (40 ml / 1,5 oz) directly over the frothed milk, Using the Lattissima+ machine : push the one button
Finish with some marshmallows on top of the espressos

Recommended Grands Crus

Arpeggio
INTENSITY : 9
Arpeggio Decaffeinato
INTENSITY : 9

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