Search

Cappuccino Cheesecake

Home » Written Recipes » Recipes » Desserts » Cakes » Cappuccino Cheesecake
Cappuccino Cheesecake ccexpress

Recipe Description

Cappuccino Cheesecake is a perfect blend of rich, creamy cheesecake with a coffee twist. Infused with the bold flavors of cappuccino, this dessert is a dream come true for coffee and cheesecake lovers alike. Its velvety texture paired with a buttery biscuit crust makes it an irresistible treat for any occasion.

Serving Details

  • Servings: 10-12 servings
  • Course: Dessert
  • Cuisine: American

Cooking Time

  • Prep Time: 20 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour 5 minutes

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 25g
  • Sodium: 120mg
  • Sugar: 20g

Ingredients

  • 1 1/2 cups crushed digestive biscuits or graham crackers
  • 1/4 cup melted butter
  • 3 cups cream cheese (softened)
  • 1 cup sour cream
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1/4 cup heavy cream
  • Cocoa powder (for garnish)

Instructions

Step 1: Prepare the Crust

  • In a bowl, combine the crushed biscuits and melted butter.
  • Press the mixture into the bottom of a springform pan to form the crust.
  • Place the crust in the fridge to set while preparing the filling.

Step 2: Make the Cheesecake Filling

  • Preheat the oven to 325°F (165°C).
  • In a large bowl, beat the cream cheese, sour cream, and sugar until smooth and creamy.
  • Gradually add the eggs, one at a time, beating well after each addition.
  • Mix in the espresso powder, vanilla extract, and flour. Stir in the heavy cream until combined.

Step 3: Bake the Cheesecake

  • Pour the cheesecake mixture over the chilled crust in the springform pan.
  • Bake for 40-45 minutes, or until the edges are set, and the center is slightly jiggly.
  • Turn off the oven and let the cheesecake cool in the oven for an hour with the door slightly open.

Step 4: Chill and Serve

  • Transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.
  • Before serving, dust the top with cocoa powder for a decorative touch.
  • Slice and serve with whipped cream or extra chocolate shavings if desired.

FAQs

Can I use a different type of crust?

Yes, you can substitute graham crackers with crushed chocolate cookies or even make a nut-based crust for a different flavor.

Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake a day or two ahead of time. It actually tastes better after chilling for a few hours!

Can I use regular coffee instead of espresso powder?

Instant espresso powder is ideal for a deep, rich coffee flavor, but you can substitute it with strong brewed coffee if necessary.

Can I freeze cappuccino cheesecake?

Yes, you can freeze the cheesecake for up to 2-3 months. Let it thaw in the fridge overnight before serving.

You May Like

Latest Recipes

Top 10

Chefs Biography

water melon icecream

Watermelon Icecream

Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.

Untitled 1

Lentils and Spinach Recipe

In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.

Spiced Cider Tea

Spiced Cider Tea Recipe

Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.

ginger lemonade

Ginger Lemonade Recipe

In an 8-quart saucepan, combine sugar, water and ginger root. Heat until boil and stir occasionally and remove from heat.

Charred corn, chicken & tortilla salad with chipotle yogurt dressing

Easy Italian Salad Recipe

In a bowl, add carrot, iceberg, cucumber, tomato, green olive, salt, olive oil, oregano, lemon juice, black pepper powder, cheddar cheese,

beef wagyu salad

Beef wagyu salad

For the sauce: whisk the fish sauce, lime juice and brown sugar until the sugar has melted then add fresh garlic, chili, coriander and chopped red onion.

Clean the beef, removing all string and some excess fat and marinate with the oyster sauce.

Marinate the cucumber, sliced onion, cherry tomato, spring onion with salt and squeeze half of the fresh lime.

Pan-sear the beef until it’s cooked ‘medium’ and slice it.

Plate the beef and decorate with the cucumber, sliced onion, cherry tomato and spring onion.