Cappuccino Cheesecake

Servings: 8 Total Time: 1 hr Difficulty: Beginner
Print Recipe

Rich, creamy cheesecake infused with bold cappuccino flavor, set on a dark chocolate biscuit crust, topped with a chocolate-caramel sauce and piped whipped cream.

Print Recipe

Cappuccino Cheesecake

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Cold Meat & Poulty
Difficulty: Beginner Prep Time 60 mins Total Time 1 hr
Servings: 8
Best Season: Suitable throughout the year

Ingredients

Biscuit Base:

Filling:

Topping:

Method

To Make The Base:

  1. Mix the melted butter with the crushed biscuits and press down onto the base and sides of your 23cm/9inch springform pan.

  2. Leave to set in the fridge for 30 minutes before adding the filling.

To Make the Cheesecake Filling:

  1. In a large bowl add all the above ingredients and whisk together till light and fluffy. If you think the coffee taste in the cheesecake filling is a bit strong for your liking just add in more double cream and continue whipping till it comes to your desired taste.

  2. Scoop the filling onto your prepared biscuit base and place it in the fridge for at least 4 hours.

  3. Top with drizzled chocolate and caramel sauce and whipped cream.

  4. I added chocolate drops on top of the piped whipped cream.