Cappuccino cheesecake

The perfect dessert to celebrate special moments is undoubtedly the cappuccino cheesecake! This decadent cake is a savory combination of chocolate and coffee that will satisfy all sweet cravings. Whether you're celebrating an anniversary or simply want to indulge yourself, this cheesecake will bring smiles to everyone's faces. Get ready to discover an engaging, easy-to-follow recipe that will turn any occasion into an unforgettable celebration.

Preparation time: 30 minutes
Baking time: 10 minutes
Cooling time: 5 hours (or overnight)
Total: 5 hours and 40 minutes
Number of servings: 12 servings

Ingredients

For the cookie crust:
- 400 g Oreo cookies (or your favorite cookies)
- 170 g unsalted butter, melted

For the cream cheese filling:
- 4 packages of Philadelphia cream cheese (1000 g total)
- 250 g sugar (adjust to taste)
- 14 g gelatin granules
- 2 teaspoons pure vanilla extract
- 60 ml strong coffee (prepared and cooled)
- 1 teaspoon instant coffee (dissolved in 50 ml water)
- 350 ml heavy whipped cream

For the ganache:
- 350 ml heavy cream
- 350 g dark chocolate (54% cocoa), chopped

The story of the cheesecake

The origins of cheesecake are shrouded in mystery, with traditions dating back to ancient times. This delicious dessert has evolved over time, becoming a favorite in many cultures. Whether served in savory or sweet variations, cheesecake has the gift of bringing people together around the table. In this recipe, I have combined the rich flavors of coffee and chocolate, creating a dessert that is sure to become a family favorite.

Preparation method

1. Preparing the cookie crust

1. Crushing the cookies: Start by crushing the Oreo cookies in a food processor until they become a fine powder. If you don't have a food processor, you can use a plastic bag and a rolling pin to crush them.

2. Adding the butter: Pour the melted butter over the crushed cookies and mix well until you get a homogeneous mixture.

3. Preparing the pan: Grease a springform cake pan (24 cm diameter) with a little oil, both on the bottom and the sides. Line the base with parchment paper, letting it extend 4 cm beyond the edge. This trick will make it easier to remove the cheesecake after cooling.

4. Pressing the cookies: Place the cookie mixture in the pan and press it firmly on the bottom and sides. If you prefer a simpler crust, you can just put cookies on the bottom.

5. Baking: Bake the crust in a preheated oven at 180°C for 10 minutes, then let it cool.

2. Preparing the ganache

1. Heating the cream: In a saucepan over low heat, warm the heavy cream until it becomes hot, but do not let it boil.

2. Adding the chocolate: When the cream is hot, remove the saucepan from the heat and add the chopped chocolate. Let it sit for a minute to melt, then stir with a spatula until you get a glossy mixture.

3. Cooling the ganache: Let the ganache reach room temperature, then set it aside.

3. Preparing the cream cheese filling

1. Hydrating the gelatin: Place the gelatin in 60 ml of cold water and let it hydrate for 5-10 minutes. Then, heat it over a double boiler or in the microwave for 30 seconds to dissolve completely.

2. Mixing the cheese: Take the cream cheese out of the fridge one hour before using it, so it reaches room temperature. Cut it into cubes and place it in the food processor. Blend until smooth.

3. Adding the sugar: Add the sugar and blend again until dissolved.

4. Including the flavors: Add the coffee, vanilla extract, and hydrated gelatin. Mix well until homogeneous.

5. Whipping the cream: In another bowl, whip the cream until stiff peaks form. Then, fold the whipped cream into the cream cheese mixture gently using a spatula.

4. Assembling the cheesecake

1. Pouring the mixture: Pour half of the cooled ganache over the cookie crust. Then, add the cream cheese filling on top.

2. Cooling: Place the cheesecake in the fridge for at least 5 hours, or ideally overnight, to set well.

3. Removing from the pan: Once the cheesecake has set, carefully remove it from the pan. Use a wide-bladed knife to help remove the parchment paper.

4. Decorating: Use the remaining ganache to decorate the cheesecake. You can also add whipped cream if you want a more elegant look.

Serving suggestions

This cappuccino cheesecake is perfect served with a cup of freshly brewed coffee or a flavored tea. You can also pair it with a berry sauce or vanilla ice cream for an even more refined experience.

Possible variations

- Gluten-free version: You can replace the Oreo cookies with gluten-free cookies to make the dessert accessible to those with intolerances.
- Alternative flavors: Experiment with other flavors, such as white chocolate or caramel, to give a personalized touch to the cheesecake.
- Adding nuts: In the crust, you can add ground nuts or almonds for extra texture and flavor.

Nutritional benefits

This cheesecake offers a rich combination of protein from the cream cheese, and the coffee provides an energy boost. Additionally, dark chocolate contains antioxidants, contributing to a healthy lifestyle when consumed in moderation.

Frequently asked questions

1. Can I use a different type of cheese?
Yes, you can use ricotta or mascarpone cheese, but the result will differ in texture and taste.

2. What can I do if the cheesecake doesn’t set?
Make sure the gelatin is well-hydrated and dissolved. If the cheesecake hasn’t set enough, you can leave it in the fridge longer.

3. How can I store the cheesecake?
This dessert keeps well in the fridge, covered, for up to 5 days.

Conclusion

The cappuccino cheesecake is a sophisticated yet easy-to-make dessert that is sure to impress your guests. With every bite, you will experience an explosion of flavors that combines the sweetness of chocolate with the bitterness of coffee. So, don’t wait any longer! Put on your apron, gather the ingredients, and enjoy the cooking process. Bon appétit!