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Fluffy cappuccino cheesecake recipe
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Prep Time:
390 minutes
Cook Time:
Total Time:
390 minutes
Indulge in the irresistible union of coffee and creamy cheesecake with our fluffy cappuccino cake.
Ingredients:
  • 200g Arnott’s Choc Ripple biscuits
  • 80g butter, melted, cooled
  • 50.00 ml Instant Coffee Powder
  • 50.00 gm boiling water
  • 9.00 gm gelatine powder
  • 500g cream cheese, chopped, at room temperature
  • 395g can sweetened condensed milk
  • Cocoa powder, to dust
  • 3.00 gm gelatine powder
  • 300ml thickened cream
  • 45g (1/4 cup) icing sugar mixture
  • 4.40 gm vanilla extract
Instructions:
  • Prepare the 20cm round springform pan by greasing the base and sides and lining with baking paper. Crush the biscuits in a food processor, then mix in the butter until combined. Press the mixture evenly onto the pan base using a spoon. Chill in the fridge for 20 minutes.
  • Dissolve the coffee granules in boiling water and let it cool. In a small microwave-safe bowl, combine 60ml (1/4 cup) water with the gelatine. Microwave for 10 seconds on High, then whisk with a fork until the gelatine dissolves. Let it cool slightly.
  • Combine cream cheese and condensed milk using electric beaters until smooth. Mix in the coffee, followed by the gelatine mixture, until well blended. Pour the mixture over the biscuit base and refrigerate for at least 4 hours until firm.
  • For the frothy topping, add 1 tablespoon of water to a small microwave-safe bowl. Sprinkle in the gelatine and stir well. Microwave for 10 seconds on high (avoid overheating). Whisk with a fork until the gelatine dissolves. Let it cool briefly before using.
  • In a bowl, use electric beaters to whip the cream, icing sugar, and vanilla until soft peaks form. Gently combine a spoonful of the cream mixture with the gelatine mixture, then fold the gelatine mixture into the cream until firm peaks form. Spread this mixture over the cheesecake and refrigerate for 2 hours until set.
  • Gently remove the cheesecake from the pan and transfer it to a serving plate. Sprinkle cocoa powder on top and serve.

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