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Cappuccino cheesecake
$2.61 per serving
1 likes
Ready in 45 minutes
12
dessert
Southern
Spoonacular Score: 15% 
My notes:
Cappuccino cheesecake might be just the dessert you are searching for. This recipe serves 12. One serving contains 1008 calories, 12g of protein, and 80g of fat. For $2.61 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodista requires butter, philadelphia cream cheese, whipping cream, and oreos. This recipe is typical of Southern cuisine. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 35%, which is not so tremendous. Cappuccino Cheesecake, Cappuccino Cheesecake, and Cappuccino Cheesecake are very similar to this recipe.
Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. You could try Angel Late Harvest Riesling. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
Angel Late Harvest Riesling
Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.
» Get this wine on Amazon.com
Ingredients
1000 grams
2.21 lb
philadelphia cream cheese
350 gr
12.35 oz
dark chocolate
14 grams
0.49 oz
gelatin granules
60 ml
2.03 oz
strong coffee
250 grams
8.82 oz
caster sugar
2 tsps
2 tsps
vanilla essence
350 ml
1.48 cups
whipped cream
350 ml
1.48 cups
whipping cream
1000 grams
2.21 lb
philadelphia cream cheese
350 gr
12.35 oz
dark chocolate
14 grams
0.49 oz
gelatin granules
60 ml
2.03 oz
strong coffee
250 grams
8.82 oz
caster sugar
2 tsps
2 tsps
vanilla essence
350 ml
1.48 cups
whipped cream
350 ml
1.48 cups
whipping cream
Equipment
Instructions
- Crush the biscuits in food processor and then add the melted butter and homogenize well.
- Brush a cake pan (with removable ring) with oil on the sides and on the bottom and layer a baking paper on the sides. On the base layer a baking paper about 4 cm (2 inches) bigger than the bottom, which will bend to the outside base. This way the cheesecake will not stick at all the edges and will easily get out from the pan.
- Press the oreos in the pan on the base and sides. If it seems complicated to do the sides, you can press them only on the base using just 200gr.
- Bake cookies in preheated oven at 180 C for 10 minutes.
- Ganache: Put whipped cream in a saucepan over low heat and let it heat well. When is hot, turn off the heat and add chocolate cut in small pieces, leave it a minute to rest then mix with a spatula until it becomes smooth and glossy.
- When is cooled enough (warm enough for your finger), pour half of the cream over the biscuits and refrigerate it for at least an hour. The remaining ganache you will use for the top of the cake.
- Cream cheese: do it while cream ganache cools.
- First soak gelatin in 60 ml of cold water.
- Remove the cream cheese from the refrigerator 1 hour before you prepare the filling.
- Cut it into cubes and put in your food processor and mix it very well, stopping the machine occasionally to clean the edges with a palette.
- When is homogeneous, add the sugar, mixing well until sugar has dissolved.
- Then add the coffee and vanilla and,at the end, hydrated gelatin.
- Whip the whipping cream to soft peaks and when the cheese filling is ready, poor it in a larger bowl and incorporate the whipped cream with a whisk.
- Assembling cheesecake:
- Pour over the ganache the cheese filling and refrigerate the cake for at least 5 hours or overnight.
- When cooled well and strengthened, you can remove the detachable form.
- Carefully remove the paper from the sides then put the cheesecake on a cake stand with the base lined with paper.
- With a wide blade knife you will rise the cheesecake (tuck it under him and gently lift) and hand out the base with baking paper. The best would be to have two people doing that! A person removes the paper and the other person hold the cake.
- Decorate the cake as you like with the remaining ganache (which must be at room temperature) or with whipped cream.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $2.61
Ingredient
170 grs butter
1000 grams philadelphia cream cheese
350 grs dark chocolate
14 grams gelatin granules
1 teaspoon coffee
400 grs oreos
60 milliliters strong coffee
250 grams caster sugar
2 teaspoons vanilla essence
350 milliliters whipped cream
350 milliliters whipping cream
Price$1.46
$10.36
$9.75
$0.99
$0.02
$4.43
$0.03
$0.34
$0.09
$1.91
$1.91
$31.29
Nutritional Information
Quickview
1008 Calories
11g Protein
80g Total Fat
64g Carbs
6% Health Score
Limit These
Calories
1008k
Fat
80g
Saturated Fat
46g
Carbohydrates
64g
Sugar
46g
Cholesterol
181mg
Sodium
506mg
Alcohol
0.23g
Caffeine
29mg
Get Enough Of These
Protein
11g
Vitamin A
2347IU
Iron
7mg
Manganese
0.81mg
Copper
0.68mg
Phosphorus
248mg
Vitamin B2
0.42mg
Magnesium
94mg
Selenium
13µg
Vitamin E
2mg
Fiber
4g
Calcium
152mg
Vitamin K
15µg
Potassium
462mg
Zinc
1mg
Vitamin B5
0.88mg
Folate
31µg
Vitamin B1
0.11mg
Vitamin B3
1mg
Vitamin B12
0.38µg
Vitamin D
0.94µg
Vitamin B6
0.09mg
covered percent of daily need
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