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Cappuccino cheesecakes
Cappuccino cheesecakes
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Prep Time:
50 minutes
Cook Time:
145 minutes
Total Time:
195 minutes
Indulge in a rich and aromatic coffee cheesecake for an unforgettable treat.
Ingredients:
  • 12 x 1cm-thick slices chocolate sponge roll
  • 100g milk chocolate, chopped
  • 250g cream cheese, softened
  • 59.40 gm brown sugar
  • 2 egg yolks
  • 1 tsp espresso coffee powder
  • 10.00 gm boiling water
  • 63.13 gm cream
  • Whipped cream, to serve
  • Cocoa powder, to serve
Instructions:
  • Preheat your oven to 150°C. Cut 24 strips of baking paper, each 2cm wide and 10cm long. Place 2 strips in a cross pattern in each greased hole of a 12 x 1/2-cup capacity muffin pan. Gently press sponge slices into the holes, adjusting size if necessary.
  • Place the chocolate in a small microwave-safe bowl. Microwave on MEDIUM (50%) power for 3 minutes, stirring every minute until smooth. Let it cool slightly.
  • With an electric mixer, create a velvety blend of cream cheese and sugar. Introduce chocolate and mix thoroughly. Gently fold in egg yolks. Combine dissolved coffee, water, and cream into the chocolate mixture, and mix until fully incorporated.
  • Spread the filling over the sponges evenly. Bake for 15-20 minutes or until gently set. Turn off the oven and let it cool with the door slightly open for 2 hours. Chill in the refrigerator until cold. Finally, carefully remove the cheesecakes from the pan.
  • Garnish with a dollop of freshly whipped cream, sprinkle with a generous dusting of rich cocoa powder, and elegantly present the dish.

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