Ultimate Cappuccino Cheesecake
Indulge in the decadence of the Ultimate Cappuccino Cheesecake, a rich and creamy dessert that perfectly balances bold espresso flavors with velvety smoothness. Sitting atop a buttery chocolate cookie crust, this cheesecake is infused with real espresso powder and a hint of vanilla, creating a coffee-lover's dream in every bite. Topped with a delicate dusting of cocoa powder, it's both elegant and irresistible. With a foolproof baking technique to prevent cracks and a cooling process that guarantees the perfect texture, this recipe is as impressive as it is achievable. Whether you're hosting a dinner party or treating yourself to a luxurious dessert, this cappuccino-inspired cheesecake is sure to be the star of the table.
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Ingredients
- 240 grams chocolate sandwich cookies (crushed into crumbs)
- 70 grams unsalted butter (melted)
- 680 grams cream cheese (softened)
- 200 grams granulated sugar
- 120 grams sour cream
- 3 pieces large eggs
- 15 grams espresso powder
- 30 milliliters hot water
- 5 milliliters vanilla extract
- 10 grams cocoa powder (for topping)
Directions
Step 1
Preheat your oven to 160°C (325°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper.
Step 2
In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until evenly combined.
Step 3
Press the cookie mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 4
In a large mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.
Step 5
Add the sour cream and mix until fully incorporated.
Step 6
Add the eggs, one at a time, beating until just combined after each addition.
Step 7
Dissolve the espresso powder in the hot water, then add this mixture along with the vanilla extract to the batter. Mix until well combined.
Step 8
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Step 9
Place the springform pan on a baking tray and bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
Step 10
Turn off the oven, and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. This prevents cracking.
Step 11
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.
Step 12
Just before serving, dust the top of the cheesecake with a thin layer of cocoa powder using a fine sieve for an elegant finish.
Step 13
Slice, serve, and enjoy this luscious cappuccino cheesecake!
Nutrition Facts
| Serving size | (1520.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5387.4 |
| Total Fat 385.4g | 0% |
| Saturated Fat 216.9g | 0% |
| Cholesterol 1523.7mg | 0% |
| Sodium 3280.7mg | 0% |
| Total Carbohydrate 442.7g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 336.0g | |
| Protein 76.9g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1038.3mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 1441.2mg | 0% |
Source of Calories