My husband likes the taste of a coffee so much – especially espresso – so I prepared him this delicious Italian cappuccino cheesecake for the weekend and he loved it!
This coffeehouse-inspired cheesecake is creamy, light, and not overly sweet. Here is the recipe:
For the Crust:
- ½ stick (or 4 tablespoons) butter, melted
- 1 cup shortbread cookies, finely crushed
For the Filling:
- 3/4 cup whole milk
- 1 envelope (25 ounces) powdered gelatin
- 8 ounces sour cream
- 24 ounces (3 packages from 8 ounces) cream cheese, softened
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 3 tablespoons instant espresso powder
- 2 cups whipped cream
- Cocoa for garnish
To make the crust:
- Combine the shortbread crumbs with the melted butter until well incorporated. Then, press evenly into 9-inch springform pan. Place in the fridge. In the meantime, prepare the filling.
To make the filling:
- In a small saucepan, pour milk and sprinkle gelatin over the surface. Leave for 2 minutes to set.
- Over low heat, place the gelatin and stir until gelatin is dissolved. Remove and let cool shortly.
- In a mixing bowl, at medium speed, whisk cream cheese until smooth.
- Add in sugar, sour cream, and vanilla – whisk until well combined; slowly add in gelatin mix.
- Dissolve espresso powder in 1 1/2 tablespoons hot water. Slowly add coffee mix into cheesecake batter.
- Apply batter into pan over crust, spread evenly. Then, cover and place in the fridge to set, around 4-5 hours.
- Using an offset spatula or a knife, loosen cake from sides of springform pan and remove springform collar.
- Spoon or pipe whipped cream over top of the cheesecake.
- To finish, sprinkle with cocoa (or cinnamon) if desired. Slice and serve.
- You can keep the cheesecake stored in the refrigerator up to 3 days.