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Cappuccino Cheesecake

12 servings
Desserts

Nutritional Facts Per Serving

575
Calories
8.4 g
Protein
40.2 g
Carbs
0.8 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 575
  • Fat 43.5 g 67 %
    • Saturated   24.4 g
    • + Trans 1.3 g 26 %
  • Cholesterol 195 mg
  • Sodium   387 mg 16 %
  • Carbohydrate 40.2 g 13 %
    • Fibre   0.8 g 3 %
    • Sugars   33.2 g
  • Protein 8.4 g
    • Vitamin A 45 %
    • Vitamin C 0 %
    • Calcium 10 %
    • Iron 9 %

Method

  1. To make crust, combine its ingredients in a bowl. Now transfer and press into the bottom and partially up the sides of a 9-inch springform cake pan.

  2. Start making filling by placing the ground coffee in a small bowl. Pour in the boiling water and stir to combine. Let coffee steep 10 minutes. Set a fine sieve over a second small bowl. Strain the coffee through the sieve.

  3. Preheat the oven to 300°F. Beat cream cheese in a mixing bowl until smooth. Gradually beat in the sugar. Beat in eggs one at a time, scraping the sides of the bowl after each addition. Now beat in vanilla, cinnamon and strained coffee, ensuring you get all of it. Scrap the bowl again, beat 1 minute more.

  4. Pour batter into the prepared pan. Bake cake in the middle of the oven 70 to 75 minutes, or until the cake jiggles slightly only in the very centre when the pan is tapped. Cool the cake to room temperature. Cover and refrigerate for 4 hours, or overnight.

  5. To serve, whip the cream until soft peaks form. Add the icing sugar and beat until stiff peaks form. Unmould the cake and decorate the top with piped rosettes of whipped cream. Sprinkle cake with cinnamon, cut into wedges, plate and serve.

Note 1: ACSS espresso coffee beans are sold in bulk in our coffee aisle. You can grind them for this recipe there, using the lowest setting for espresso. The beans should be ground almost to a powder.

Note 2: To help prevent the top of your cheesecake from cracking, place a shallow pan of water in the bottom of the oven during baking. The rising steam will keep the top of the cake from become overly dry and cracking. To prevent cracking after baking, allow the cake to cool for 10 minutes, and then run a sharp, wet paring knife around the edge of the unmoulded cake to a depth of 1-inch. This step will prevent the top of the cake from cracking as it cools and contracts from the sides of the pan.

Serving Suggestions

Serve this cheesecake when you need a decadent dessert for a gathering that you can make the day before serving.

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