What you are creating
Our cappuccino cheesecake is blended with powdered espresso for a cappuccino kick!
The filling rests on top of a chocolate wafer cookie crust.
We top it with whipped cream and each slice is drizzled with chocolate before serving.
Preheat oven to 350 degrees. Butter and flour a 10 inch spring form pan and line outside tightly with aluminum foil.
Combine the crushed chocolate wafers with the melted butter by hand. Press mixture into the bottom of the prepared spring form pan.
Bake 10 minutes. Let cool on wire rack.
Reduce the oven temperature to 325 degrees.
Sift the sugar and flour together in a separate bowl.
Use your paddle attachment with your stand mixer. Place cream cheese in mixing bowl. Beat on medium speed until creamy.
Gradually add sugar mixture and vanilla, beating until smooth.
Add eggs, one at a time and beat until combined after each addition.
Stir cream and espresso powder in a liquid measuring cup until espresso powder is dissolved.
Pour espresso mixture into cream cheese mixture and beat until combined.
Pour filling over the chocolate wafer crust.
Place spring form pan in a large vessel such as a roasting pan. Fill the pan with enough hot water to reach 2 inches up the side of the spring form.
Bake until soft set, approximately 1 hour and 10 minutes.
Turn the oven off. Leave the cheese cake in the oven with the door closed for 4 hours.
Remove from oven and refrigerate overnight.
Whip the heaving whipping cream with the Whip It whip cream stabilizer until it forms soft peaks.
Remove the cheesecake from the spring form pan and place on a serving plate.
Spread the whipped cream on top of the cheesecake.
Drizzle chocolate sauce over each slice before serving.
2 cups (260 grams) crushed chocolate wafers
1/4 cup unsalted butter, melted
5 (8 ounce) packages cream cheese (1,125 grams), room temperature
2 cups (400 grams) granulated sugar
2 tablespoons (16 grams) flour
2 teaspoons (8 grams) Madagascar vanilla
4 large eggs (200 grams), room temperature
1/3 cup (80 grams) heavy whipping cream
3 tablespoons (18 grams) espresso powder
1 cup heavy whipping cream
1 package Whip It whip cream stabilizer
Chocolate sauce for drizzling
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