Cappuccino Cheesecake

Cappuccino Cheesecake might be just the side dish you are searching for. This recipe serves 8 and costs $2.41 per serving. One portion of this dish contains approximately 12g of protein, 64g of fat, and a total of 888 calories. This recipe from Leites Culinaria requires whipping cream, eggs, water, and cream cheese. This recipe is liked by 31 foodies and cooks. From preparation to the plate, this recipe takes around 2 hours and 25 minutes. With a spoonacular score of 35%, this dish is rather bad. Try Cappuccino Cheesecake, Cappuccino cheesecake, and Cappuccino Cheesecake for similar recipes.

Servings: 8

Preparation duration: 50 minutes

Cooking duration: 95 minutes

 

Ingredients:

3/4 teaspoon baking powder

1/3 cup sifted cake flour

1/3 cup cornstarch

4 8-ounce packages cream cheese (use only full fat), at room temperature

1/4 teaspoon cream of tartar

8 ounces bittersweet or semisweet chocolate bar, for chocolate curls (see note)

2 extra-large eggs, separated

1 tablespoon instant freeze-dried espresso or coffee

2 drops pure lemon extract

Pinch of salt

1 2/3 cups sugar

2 tablespoons unsalted butter, melted

1 tablespoon unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 tablespoon hot water

3/4 cup heavy or whipping cream

Equipment:

springform pan

aluminum foil

oven

bowl

hand mixer

mixing bowl

wire rack

frying pan

plastic wrap

knife

Cooking instruction summary:

Make the sponge cake crust1. Preheat the oven to 350°F (175°C) and generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.2. In a small bowl, sift the flour, baking powder, and salt together.3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick, light yellow ribbons form, about 5 minutes more. Beat in the extracts.4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.5. Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.Make the cheesecake7. Dissolve the instant espresso in the hot water in a small cup and let stand. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla.8. Blend in the eggs, one at a time, beating well after adding each one. Stir the dissolved coffee into the cream, then beat into the cream cheese mixture just until completely blended. Be careful not to overmix! Gently spoon the batter on top of the cooled sponge cake crust.9. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges are light golden brown and the top is light tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours (just walk away — don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.10. To decorate, release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Cover the top with chocolate curls and dust with cocoa. Decorate the center of the cake with a few coffee beans if you wish (be sure to remove them before serving). Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate, or wrap and freeze for up to one month.

 

Step by step:


1. Make the sponge cake crust

2. Preheat the oven to 350°F (175°C) and generously butter the bottom and sides of a 9-inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

3. In a small bowl, sift the flour, baking powder, and salt together.

4. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick, light yellow ribbons form, about 5 minutes more. Beat in the extracts.

5. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

6. Now, wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip).

7. Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.

8. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the cheesecake batter.Make the cheesecake

9. Dissolve the instant espresso in the hot water in a small cup and let stand. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla.

10. Blend in the eggs, one at a time, beating well after adding each one. Stir the dissolved coffee into the cream, then beat into the cream cheese mixture just until completely blended. Be careful not to overmix! Gently spoon the batter on top of the cooled sponge cake crust.

11. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.

12. Bake until the edges are light golden brown and the top is light tan, about 1 1/4 hours.

13. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours (just walk away — don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.1

14. To decorate, release and remove the sides of the springform, leaving the cake on the bottom of the pan.

15. Place on a cake plate. Cover the top with chocolate curls and dust with cocoa. Decorate the center of the cake with a few coffee beans if you wish (be sure to remove them before serving). Refrigerate until ready to serve. Slice the cold cake with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate, or wrap and freeze for up to one month.


Nutrition Information:

Quickview
885k Calories
12g Protein
63g Total Fat
69g Carbs
4% Health Score
Limit These
Calories
885k
44%

Fat
63g
98%

  Saturated Fat
36g
227%

Carbohydrates
69g
23%

  Sugar
52g
58%

Cholesterol
215mg
72%

Sodium
405mg
18%

Caffeine
43mg
15%

Get Enough Of These
Protein
12g
24%

Vitamin A
2025IU
41%

Manganese
0.65mg
33%

Phosphorus
287mg
29%

Copper
0.57mg
29%

Iron
4mg
24%

Magnesium
84mg
21%

Calcium
174mg
17%

Selenium
11µg
17%

Vitamin B2
0.27mg
16%

Potassium
487mg
14%

Fiber
3g
14%

Zinc
1mg
12%

Vitamin B5
1mg
11%

Vitamin B12
0.53µg
9%

Vitamin D
1µg
8%

Vitamin E
0.98mg
7%

Vitamin K
6µg
6%

Folate
21µg
5%

Vitamin B6
0.08mg
4%

Vitamin B3
0.73mg
4%

Vitamin B1
0.05mg
3%

covered percent of daily need
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