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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Recipe Information
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)
Instructions
Preheat your oven to 160°C (325°F). Line the bottom of a 23cm (9-inch) springform pan with parchment paper.
In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until evenly combined.
Press the cookie mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside.
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.
Add the sour cream and mix until fully incorporated.
Add the eggs, one at a time, beating until just combined after each addition.
Dissolve the espresso powder in the hot water, then add this mixture along with the vanilla extract to the batter. Mix until well combined.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
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.
Turn off the oven, and leave the cheesecake inside with the door ajar for 1 hour to cool gradually. This prevents cracking.
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.
Just before serving, dust the top of the cheesecake with a thin layer of cocoa powder using a fine sieve for an elegant finish.
Slice, serve, and enjoy this luscious cappuccino cheesecake!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 28.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
