Nespresso x Lancewood Rich Chocolate Cheesecake| Coffee Recipe

Preparation Information

>30 Min
Medium

Materials
20cm Springform Cake Tin
Nespresso Vertuo Coffee Machine
Food Processor
Electric Mixer
Mixing Bowls
Spatula
Sharp Knife
Allergens
Caffeine
Lactose / Dairy
Gluten / Wheat
Soy

Description

Rich, silky and coffee-infused. A three-layer chocolate cheesecake made with Vertuo Nespresso Rich Chocolate

Ingredients

Oreo Crust

250g Oreo Biscuits

80g Butter (Melted)

Chocolate Cheesecake Layer

225g Dark Chocolate (Melted, Cooled Slightly)

375g LANCEWOOD® Medium Fat Cream Cheese (Room Temperature)

½ Cup Condensed Milk

3 tbsp Nespresso Rich Chocolate Vertuo (Prepared, Cooled)

Coffee Mousse Layer

150g LANCEWOOD® Medium Fat Cream Cheese (Room Temperature)

⅔ Cup Cream (Approx. 165ml)

¼ Cup Nespresso Rich Chocolate Vertuo (Approx. 60ml, Prepared, Cooled)

4 tbsp Brown Sugar

1 tsp Gelatine

Topping

1 Cup Cream

2 tbsp Icing Sugar

Dark Chocolate (Grated, To Finish)

*Recipe contains allergens such as dairy.

Let's make it!

1. Prepare the Crust

Blitz the Oreo biscuits to fine crumbs, stir through the melted butter, and press firmly into a lined 20cm springform tin. Chill while preparing the next layer.

2. Brew the Coffee

Brew the Nespresso Rich Chocolate Vertuo coffee needed for both the cheesecake and mousse layers, and set aside to cool.

3. Make the Chocolate Layer

Beat the LANCEWOOD® Medium Fat Cream Cheese until smooth, then mix in the condensed milk, cooled melted chocolate, and cooled coffee. Spread over the chilled base and refrigerate until firm.

4. Prepare the Mousse Base

Bloom the gelatine in the remaining cooled coffee for five minutes, then gently warm until dissolved, taking care not to let it boil. Stir in the brown sugar and allow to cool slightly.

5. Fold & Set the Mousse

Beat the remaining LANCEWOOD® Medium Fat Cream Cheese until smooth, then slowly incorporate the coffee-gelatine mixture. Whip the cream to soft peaks and gently fold through, then spread over the set chocolate layer and refrigerate for at least six hours, ideally overnight.

6. Finish & Serve

Whip the topping cream with icing sugar to stiff peaks, spoon over the set cheesecake, and finish with grated dark chocolate before serving chilled.