This Cappuccino Cheesecake is light, creamy and not too sweet.
It’s decorated with a little cinnamon, which goes wonderfully with the taste of the cappuccino cream.
Prep Time: 30 minutes
Rest Time: 4 hours
Baking Time: 30 minutes at 320°F (160°C)
Difficulty: easy
For: for a 9 inches (24 cm) diameter hinged mold
For the crust
For the cappuccino cream
Line the bottom of the hinged mold with baking paper and grease the edges. Preheat oven to 320°F (160°C).
Prepare the crust base: in the bowl of a food processor, combine the flour, sugar and salt. Add the butter and egg and process quickly to a soft dough, without kneading. If the dough is too crumbly, add cold water, one spoonful at a time.
Put the dough in the mold, flatten it and prick it with a fork.
Bake for about 30 minutes, until golden brown.
Prepare cappuccino cream: pour an espresso.
Pour milk in small saucepan and sprinkle agar-agar. Whisk and place pan over medium heat and cook while stirring just until the milk is boiling. Remove from heat and let cool slightly.
Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in plain yogurt, sugar and vanilla until well mixed; gradually beat in milk mixture.
Gradually add coffee into cheesecake batter. If you want to give a more pronounced coffee taste, add a few drops of coffee extract.
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.
Pipe or spread whipped cream over top of the cheesecake.
Sprinkle with cinnamon, if desired.
Store cheesecake in the refrigerator.
Inspired from: Go Bold with Butter
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