Coffee Cheesecake & Latte Macchiato
Deep, dark and sinfully delicious, a dessert classic with a rich aromatic intensity.
10 min
Medium
Here is what you need
Ingredients
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- For the biscuit base
- 100 g of sugar
- 200 g of flour
- 120 g of butter
- tablespoon of cream
- tablespoon of cinnamon
- teaspoon of ground vanilla
- Cheese filling
- capsules of Arpeggio Grand Cru
- 400 g of cheese cream
- 250 g of mascarpone
- eggs
- 180 g of sugar
- tablespoon of flour
- tablespoon of vanilla
- Latte Macchiato
- capsule of Arpeggio Grand Cru
- 150 ml of milk
- tablespoon of chocolate cookie syrup
- marshmallows
- Oven
- Mixer/blender
- Tall Recipe Glass (350 ml)
- Springform baking tin (28 cm)
- Greaseproof paper
- CITIZ Recipe
- CitiZ Recipe Spoon
- Ritual Recipe Spoon
- Ritual Recipe
Materials
- Oven
- Mixer/blender
- Tall Recipe Glass (350 ml)
- Springform baking tin (28 cm)
- Greaseproof paper
- CITIZ Recipe
- CitiZ Recipe Spoon
- Ritual Recipe Spoon
- Ritual Recipe
Let's make it!
- For the biscuit base:
- Blend all the ingredients until you obtain a coarse breadcrumb texture Spread the mixture into a greased springform baking tin (28cm), lined with greaseproof paper Bake between 15 and 20 minutes
- Prepare the 2 Arpeggio Grand Crus in espresso (40 ml) Add them with all the ingredients in a mixer/blender Blend until the cream is smooth Pour into the biscuit base and cook for 40 minutes Allow to cool, then leave to set overnight in the fridge
- Pour the chocolate cookie syrup in a recipe glass
- Using the Aeroccino milk frother or your Nespresso machine's steam nozzle : froth the milk
- Place the frothed milk into the glass
- Pour the Arpeggio Grand Cru (40 ml) directly over the frothed milk,
Recommended Nespresso coffees
You may also like these recipes
Coffee Cheesecake & Latte Macchiato
- 10 min
- Medium
Materials
- Oven
- Mixer/blender
- Tall Recipe Glass (350 ml)
- Springform baking tin (28 cm)
- Greaseproof paper
- CITIZ Recipe
- CitiZ Recipe Spoon
- Ritual Recipe Spoon
- Ritual Recipe
Recommended Nespresso coffees
Ingredients
- For the biscuit base
- 100 g of sugar
- 200 g of flour
- 120 g of butter
- tablespoon of cream
- tablespoon of cinnamon
- teaspoon of ground vanilla
- Cheese filling
- capsules of Arpeggio Grand Cru
- 400 g of cheese cream
- 250 g of mascarpone
- eggs
- 180 g of sugar
- tablespoon of flour
- tablespoon of vanilla
- Latte Macchiato
- capsule of Arpeggio Grand Cru
- 150 ml of milk
- tablespoon of chocolate cookie syrup
- marshmallows
Inspirations
Let's make it!
- For the biscuit base:
- Blend all the ingredients until you obtain a coarse breadcrumb texture Spread the mixture into a greased springform baking tin (28cm), lined with greaseproof paper Bake between 15 and 20 minutes
- Prepare the 2 Arpeggio Grand Crus in espresso (40 ml) Add them with all the ingredients in a mixer/blender Blend until the cream is smooth Pour into the biscuit base and cook for 40 minutes Allow to cool, then leave to set overnight in the fridge
- Pour the chocolate cookie syrup in a recipe glass
- Using the Aeroccino milk frother or your Nespresso machine's steam nozzle : froth the milk
- Place the frothed milk into the glass
- Pour the Arpeggio Grand Cru (40 ml) directly over the frothed milk,