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Cappuccino Cheesecake

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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.

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 60 mins Total Time: 1 hr
Servings 8
Best Season Suitable throughout the year
Ingredients
    Biscuit Base:
  • 400g/14.1oz Oreo biscuits (Crushed)
  • ½ Cup Butter (Melted)
    • Filling:
  • 450g/16oz Philadelphia Cream Cheese (Room Temperature)
  • 1 Cup Icing Sugar
  • 2 TSP Coffee (dissolved in a ¼ cup water. Place it in the fridge to get cold before adding it to the filling)
  • ¼ Cup Elmlea double cream ((heavy cream))
  • 3 Tsp Coffee ((If you are using granules crush them with a spoon to make a powder))
  • ½ Tsp Vanilla Essence
    • Topping:
  • Chocolate sauce
  • Caramel sauce
  • Whipped cream
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.

    3. To Make the Cheesecake Filling:

  3. 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.

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

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

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

Read it online: https://lollyskitchen.com.mt/recipe/cappuccino-cheesecake/