Creamy Cappuccino Cheesecake: A Decadent Treat to Die For
Are you ready to indulge in a rich, creamy, and utterly divine dessert that will satisfy your sweet tooth and coffee cravings all at once? Look no further! Today, I’m thrilled to share with you a recipe for a show-stopping Creamy Cappuccino Cheesecake that’s sure to impress your friends and family.
This heavenly dessert combines the velvety smoothness of cream cheese, the sweetness of condensed milk, and the bold flavor of cappuccino, all nestled in a bed of crunchy biscuits and topped with a fluffy whipped cream. It’s a party in your mouth, and everyone’s invited!
Ingredients:
200g cream cheese (I used Philadelphia)
250ml condensed milk
300ml whipping cream
300ml warm milk
1 tbsp cappuccino
Biscuits (for the crust)
200g chocolate
60ml milk
Instructions:
1. Preheat your oven to 350°F (180°C).
2. In a medium bowl, mix together the warm milk and cappuccino powder. Set aside.
3. In a large mixing bowl, beat the cream cheese until smooth.
4. Gradually add the condensed milk and whip until combined.
5. Add the whipping cream and mix until stiff peaks form.
6. Pour in the milk and cappuccino mixture, and mix until well combined.
7. Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
8. Add the melted chocolate to the cream cheese mixture and mix until well combined.
9. Press the biscuits into the bottom of a 9-inch springform pan.
10. Pour the cheesecake mixture over the biscuits and smooth the top.
11. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
12. Allow the cheesecake to cool completely before refrigerating it for at least 4 hours.
13. Just before serving, top with whipped cream and a sprinkle of cappuccino powder, if desired.
Variations:
* For a stronger coffee flavor, use 2 tbsp of cappuccino powder or add a shot of espresso to the cheesecake mixture.
* Top with chopped nuts or chocolate shavings for added texture and flavor.
* Use a different type of milk, such as almond or soy milk, for a non-dairy version.
FAQ:
Q: Can I make this cheesecake ahead of time?
A: Yes, you can make the cheesecake up to 2 days in advance. Simply refrigerate it until ready to serve.
Q: Why did my cheesecake crack?
A: Don’t worry, it’s just a cosmetic issue! To prevent cracking, make sure your ingredients are at room temperature, and avoid overmixing the batter.
Nutrition Information (per serving):
Calories: 420
Fat: 32g
Carbohydrates: 30g
Protein: 10g
Sodium: 250mg
Sugar: 20g
Share the Love!
If you’re as obsessed with this Creamy Cappuccino Cheesecake as I am, be sure to share it with your friends and family! Pin it, post it, tweet it – let’s get this dessert party started! And don’t forget to tag me in your creations so I can see your masterpieces!
Happy baking, and until next time, stay sweet!
