Cappuccino cheesecake recipe
Cappuccino Cheesecake recipeThis article was published by: Matthew
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Recipe introIndulge in the heavenly combination of rich coffee and creamy cheesecake with this delectable Cappuccino Cheesecake recipe. This dessert is a perfect blend of smooth espresso flavors and velvety cream cheese, resulting in a delightful treat for coffee lovers. The crust, made from crushed chocolate cookies, adds a delightful crunch to every bite. Topped with a dollop of whipped cream and a sprinkle of cocoa powder, this Cappuccino Cheesecake is a show-stopping dessert that will impress your guests.
Keywords: cappuccino, cheesecake, coffee, dessert, recipe
Cappuccino cheesecake recipe details
|170 g||nuts, finely chopped|
|80 g||margarine, melted|
|900 g||cream cheese|
|3 tsp||flour, all purpose|
|250 ml||sour cream|
|1 tbsp||coffee granules|
|59 ml||water, boiling|
InstructionsMix together nuts, sugar, and margarine, and fill into a 9-inch spring-form cake pan.
Bake at 160°C/ 325°F for about 10 minutes.
Mix cream cheese, sugar, and flour, until well blended. Add eggs and blend well with the other ingredients after eac addition. And then blend in sour cream.
Let coffee granules and cinnamon dissolve in water.
Let cool and then gradually add to cream cheese mixture until well blended. Pour over crust.
Bake at 230°C/ 450°F for about 10 minutes. Reduce oven temperature to 120°C/ 250°F and continue baking for about 1 hour.
Let the cake cool after removing it from the spring form.
ca. 30 min
Grade of difficulty:
Calories per portion:
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