Cappuccino Cheesecake - Featured Recipe - CookingDistrict.com
Featured Recipes

Cappuccino Cheesecake

This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.
Yield:
10 serving
Prep Time:
30 minutes
Step 1
• CRUST
1 cup • finely crushed shortbread cookies
4 tbsp • unsalted butter, melted • (1/2 stick)
Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.
Step 2
• FILLING
3/4 cup • whole milk
.25 oz • unflavored gelatin • (1 envelope)
Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
Step 3
24 oz • cream cheese, softened • (3 - 8 oz. packages)
8 oz • sour cream
3/4 cup • sugar
2 tsp • vanilla extract
Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.
Step 4
3 tbsp • instant espresso powder
Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.
Step 5
Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.
Step 6
2 cups • whipped cream
• cinnamon for garnish
Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.
Notes

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