Cappuccino cheesecake Recipe

Cappuccino cheesecake


  • &189; jar apricot conserve
  • 14 soft amaretti biscuits
  • 800g light soft cheese
  • 175g soft brown sugar
  • 1 tsp vanilla extract
  • 2 tbsp instant coffee, mixed with 1 tbsp hot water
  • 2 tbsp plain flour
  • 3 eggs, separated
  • 142ml whipping cream
  • 50g 70% dark chocolate, melted to decorate
  • 100g plain flour
  • 60g cocoa powder
  • 25g ground almonds
  • ½tsp vanilla essence
  • 70g fair-trade soft brown sugar
  • 70g butter, diced


  1. To make the chocolate pastry, whizz all the ingredients in a food processor. Press into the base of a 23cm springform tin in an even layer and chill for 30 minutes.
  2. Heat the oven to 190C/fan 170C/gas 5 then bake the base for 15 minutes. Cool. Turn the oven to 160C/fan 140C/gas 3.
  3. When the base is cool, spread over 2 tbsp of apricot conserve and sprinkle with 4 crushed amaretti biscuits.
  4. Make the cheesecake by beating together the soft cheese, sugar, vanilla extract, coffee mix, flour and egg yolks. Whisk the egg whites to stiff peaks. Beat the cream into the cheesecake mix, then when thickened, fold in the egg whites, retaining as much air as possible. Pour the mixture over the base and bake for 1&189;-2 hours until set but just retaining a little bit of wobble. Turn off the heat and leave in the oven to cool. When completely cold, remove from springform tin and slide onto a serving plate.
  5. To decorate, glaze the cheesecake with a layer of apricot conserve and top with a ring of amaretti biscuits. Pipe lines of melted chocolate across the amaretti to finish.
Serves: 12 people
Difficulty: Medium
Cuisine: Bakery
Main Ing.: Cheese
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