CAPPUCCINO CHEESECAKE
420 Min
8 Portions
Medium level
INGREDIENTS
Base:
1 ½ cup chocolate cookie crumbs
4 tbsp unsalted butter, melted
Filling:
1 package cream cheese, room temperature
¼ cup half-and-half cream, room temperature
¾ cup sugar
A big splash of Vainilla Molina
2 tbsp instant cappuccino powder
1 egg
Topping:
1 cup whipping cream
⅓ cup sugar
Chocolate shavings
DIRECTIONS
- Preheat the oven to 160 ºC / 330 ºF
- Grease the entire surface of the mold.
- Mix the cookie crumbs with the melted butter.
- Press the crumb mixture into the bottom and sides of the pan.
For the base
For the filling:
1. In a large bowl, beat cream cheese until smooth.
2. Add sugar, half-and-half, cappuccino powder and beat until well blended.
3. Add a big splash of Vainilla Molina!
4. Add egg and gently stir mixture until combined.
5. Pour mixture over base in prepared pan.
6. Bake for 1 hour, until edges are firm and center is slightly wobbly.
7. Remove from oven and let it stand for 20 minutes at room temperature, remove mold and when it is completely cool, refrigerate for 4 hours.
8. In a bowl, mix whipping cream with sugar until a thick texture is obtained.
9. Add chocolate shavings to decorate.
10. Enjoy!
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