Cappuccino Cheesecake
You look like you need a coffee break.
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
- 1 cup chocolate biscuits, crushed
- 60g butter, melted
Coffee Cheesecake Layer:
- 250g Block Cream Cheese, softened
- ⅓ cup caster sugar
- 1½ tbsp instant coffee, dissolved in 1 tablespoon boiling water
- 1½ tsp gelatine, dissolved in 1½ tablespoons boiling water
- ½ cup cream
Vanilla Cheesecake Layer:
- 250g PHILADELPHIA Block Cream Cheese, extra, softened
- ⅓ cup caster sugar
- 3 tsp vanilla essence
- 1½ tsp gelatine, dissolved in 1½ tablespoons boiling water
- ½ cup cream, whipped
- Cocoa powder to dust
Instructions
- Add the biscuit crumbs and butter into a food processor and process until fine crumbs form.
- Press into the base of a greased and base-lined 15cm spring form tin. Chill.
- To prepare gelatin mixtures add gelatin to a small mixing bowl along with hot water and mix until well combined. Microwave for 15 seconds just before using.
To make the coffee cheesecake:
- Add the cream cheese and sugar into a large mixing bowl.
- Use an electric mixer to whip until smooth. Beat in the coffee and gelatine mixture and cream until well combined.
- Repeat to make the vanilla cheesecake layer without the coffee.
- Add the coffee cheesecake to the pan. Use an offset spatula to spread evenly. Then add the vanilla cheesecake and repeat.
- Chill until set. Dust with cocoa powder to finish. I used a cooling rack to get a square grid pattern.
Watch the recipe video here:
You look like you need a coffee break.Taste for Yourself: taste.md/2uLToOi
Posted by Tastemade on Thursday, April 5, 2018
