Chocolate Cheesecake & Espresso Macchiato

CHOCOLATE CHEESECAKE & ESPRESSO MACCHIATO
Dark and rich, with a dollop of foamy milk lightness cheesecake gives this Espresso Macchiato an additional thrill.

20 min Medium

Yield: 6
HERE IS WHAT YOU NEED

INGREDIENTS

For the biscuit base –
100 g / 3.5 oz of sugar
200 g / 7 oz of flour
120 g / 4 oz of butter
tablespoon of cream
tablespoon of cinnamon
teaspoon of ground vanilla
Cheesecake filling
600 g / 19.5 oz of cheese
180 g / 6 oz of sugar
teaspoon of ground vanilla
teaspoon of cacao powder
eggs
125 g / 4 oz of chocolate
50 g / 2 oz of single cream
Latte Macchiato
capsule of Ristretto Grand Cru
teaspoon of milk froth
MATERIALS

Espresso Cup (80 ml / 3 oz)
Oven
Mixer
Springform (28 cm / 11 in)
Aeroccino milk frother or your Nespresso machine’s steam nozzle or the Lattissima +
Greasepaper
wooden skewer
pan

HOW TO MAKE THIS RECIPE?

For the biscuit base:

  • Preheat the oven at 180°C/ 356 Fahrenheit
  • Blend all the ingredients of the biscuit base until you obtain a coarse breadcrum texture
  • Spread the mixture into a greased springform baking tin (28cm / 11 in), lined with greaseproof paper
  • Bake between 15 and 20 minutes

For the cheesecake filling:

  • Melt the chocolate and the single cream in a “bainmarie” Blend the remaining ingredients and add to the melted chocolate
  • The mixture should now be very smooth
  • Pour into the biscuit base and cook for 40 minutes
  • Leave to cool in the fridge overnight

For the Espresso Macchiato:

  • Using the Aeroccino milk frother or your Nespresso machine’s steam nozzle:froth the milk
  • Place the frothed milk into the glass
  • Pour the Ristretto Grand Cru (40 ml / 1,5 oz) directly over the frothed milk
  • Using the Lattissima+ machine: push the one button
  • Draw the coffee in from the edged using a wooden skewer

NESPRESSO COFFEES RECOMMENDED

recipe source

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